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Latife Ceyda RKN
 


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EVALUATION OF THE NUTRITION FREQUENCY WITH SHELLFISH IN TERMS OF HUMAN HEALTH
 
Nowadays depending on the increasing world population, the importance of potable water resources and the consumption of aquatic creatures as food is increasing day by day. The demand for aquatic products is increasing due to their high protein, low fat content, and generally having more fat-soluble vitamins compared to terrestrial animals. The presence of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which are involved in critical biochemical and physiological processes in the body and not found in other foods, emphasizes the importance of seafood consumption. Shellfish are low in calories and rich in protein and omega-3 fatty acids. They also contain high amounts of certain micronutrients, including iron, zinc, magnesium, and vitamin B12. Eating shellfish regularly can boost your immunity, aid weight loss, and improve brain and heart health. However, shellfish are one of the most common food allergens, and some types may contain contaminants and heavy metals. Poisoning caused by seafood develops because of the consumption of shellfish or fish containing toxins. Symptoms caused by the consumption of contaminated shellfish cause serious and sometimes fatal poisoning in consumers depending on the presence and concentration of the toxin. Information on species, growth conditions and distribution should be provided to prevent food poisoning from shellfish. Shellfish should be obtained from clean water and regularly examined for toxins (heavy metal poisoning and allergic reactions).

Anahtar Kelimeler: Shellfish, consumption, health, food