| Wild Premium Salmon Since 1987 |
| Health Benefits |
Few single foods bring as many valuable contributions to the table in
significant quantities as Wild Alaska salmon. It is an excellent source of
high-quality protein, containing all the essential amino acids. Salmon
contains vitamins A, D, B6 and B2, as well as niacin and riboflavin.
Calcium, iron, zinc, magnesium and phosphorus are also present in
appreciable amounts in this choice seafood. Wild Alaska Salmon is an
excellent food for everyone, and especially for both young children and
older people, because it is so easy to digest.
Modern science has provided evidence which suggests that fish
consumption is an important part of a healthy diet because it can decrease
the risk of coronary heart disease and certain cancers. A classic study of
Greenland Eskimos showed that a high consumption of fish resulted in a
low incidence of coronary heart disease and cancer.
Subsequently, other population studies confirmed these protective findings
and showed that fish-eating populations other than Eskimos had less
cardiovascular disease than did those who consumed meat-based diets. One
of these studies focused on Japan, which incidentally now boasts the
longest life expectancy: 77 years for men, and 83 years for women. This
longevity may be related to high fish intake.
The protective role of fish against heart disease and cancer may be
attributed to the type of oil found in certain species of coldwater fish,
especially Alaska Salmon. These fish oils, referred to as “Omega-3”, are
polyunsaturated. Their chemical structure and metabolic function are
quite different from the polyunsaturated oils found in vegetable oils,
known as “Omega-6”.
The type of dietary fat (monounsaturated, saturated, or polyunsaturated)
we consume alters the production of a group of biological compounds
known as eicosanoids (prostaglandins, thromboxanes, and leukotrienes).
These eicosanoids have biological influences on blood pressure, blood
clotting, inflammation, immune function, and coronary spasms. In the
case of Omega-3 oils, a series of eicosanoids are produced, which may
result in a decreased risk of heart disease, inflammatory processes, and
certain cancers.
Omega-3 oils also exert additional protective effects against coronary heart
disease by:
• decreasing blood lipids (cholesterol, low-density lipoproteins or LDL, and
triglycerides)
• decreasing blood clotting factors in the vascular system
• increasing relaxation in larger arteries and other blood vessels
• decreasing inflammatory processes in blood vessels
Additional studies have provided exciting news about the benefits of Omega-
3 oils for individuals with arthritis, psoriasis, ulcerative colitis, lupus
erythematosus, asthma, and certain cancers. Research studies have
consistently shown that Omega-3 fatty acids delay tumor appearance, and
decrease the growth, size, and number of tumors.
A recent study at the University of Washington has confirmed that eating a
modest amount of salmon (one salmon meal per week) can reduce the risk
of primary cardiac arrest. Cardiac arrest claims the lives of 250,000
Americans each year. Fresh, fresh-frozen, Alaska Sockeye Salmon provides
the highest amount of Omega-3 fatty acids of any fish — 2.7 grams per 100
gram portion.
Other studies, such as the Zupthen Study, a 20-year investigation of a
Dutch population, confirmed similar benefits. The risk of coronary heart
disease decreased (as much as 2.5 times) with increasing fish consumption.
This suggests that moderate amounts (one to two servings per week) of fish
are of value in the prevention of coronary heart disease, when compared
with no fish intake.
The type of dietary fat we consume is very important. It has been well
documented that saturated fat can increase the risk of heart disease. The
amount of saturated fat in both high-oil fish and lean fish is minimal. Fish,
and other seafood, also offers lean, high-quality protein, as well as many
other important vitamins and minerals.
Wild Alaska Salmon is also a good source of Vitamin E, a powerful
antioxidant. Antioxidants, which also include Vitamin C and beta carotene,
act at the molecular level to deactivate free radicals. Free radicals can
damage basic genetic material, and cell walls and structures, to eventually
lead to cancer and heart disease. Vitamin E lowers the risk of heart disease
by preventing the oxidation of low-density lipoproteins (LDLs), thus
reducing the buildup of plaque in coronary arteries. Other research has
found that Vitamin E plays a protective role against cancer and the
formation of cataracts, and may possibly boost the immune system in the
elderly. Wild Alaska Salmon contains zero grams of carbohydrate.
Babies Are Smarter If Moms Eat A Diet Rich in Omega-3
When a mom-to-be eats oily fish or certain types of seeds in pregnancy, it
can boost her baby's future brain power and social skills, according to
researchers from the National Institutes of Health in Bethesda, Md.
The BBC News reports that the NIH team studied 9,000 mothers and
children in Avon, United Kingdom through the long-running Avon
Longitudinal Study of Parents and Children and found that the moms who
consumed less of the essential omega-3 fatty acid had children with IQs
that were six points lower than the average. They also had poorer motor
skills and hand-to-eye coordination. By age 17, 14 percent of those whose
moms ate little oily fish during pregnancy also had problems with social
interactions and difficulty making friends, compared with 8 percent of
those whose mothers had the highest intake.
"The findings of poor social development and poor motor control in
children indicate that these children may be on a developmental trajectory
towards lifelong disruptive and poorly-socialized behavior as they grow
up," study leader Dr. Joseph Hibbeln told the BBC. Children whose mothers
had the highest consumption of oily fish while they were pregnant,
including Wild Salmon, trout, mackerel and sardines, had the best
measures of fine-motor performance when they were 3-1/2 years old.
Why is omega-3 fatty acid so important to fetuses? The brain is formed of
60 percent fat, and half of that is essential fats; however, the fetus's brain
doesn't make its own fatty acids, so the only way it can get them is
through the mother's diet during pregnancy. Earlier research has shown
that children whose pregnant mothers regularly ate oily fish developed
better language and communications skills than those whose moms didn't
eat as much.
Don't like fish? Another option is to eat certain types of seeds that are high
in omega-3 fatty acids, including flax, pumpkin and hemp. The only
downside is you need to eat a lot to get the same effect as fish, about two
tablespoons daily. The study findings were published in The Economist.
*The National Cholesterol Education Program of the National Heart, Lung, and Blood
Institute (NHLBI) recommends a diet that includes no more than 300 mg of cholesterol
per day.
REFERENCE SOURCES:
Release 10 USDA #15210, 1992
Release 10 USDA #15211, 1992
USDA Handbook #8, 1987
Nestlé Foods, April 1994
Sidwell, V.D. 1981 Chemical and Nutritional Composition of Finfishes, Whales,
Crustaceans, Mollusks, and their Products.
NOAA Technical Memorandum, NMFS Charleston, U.S. Department of Commerce
Nettleton, J.A. 1983 Seafood Nutrition: Facts, Issues, and Marketing of Nutrition in Fish
and Shellfish. Huntington: Osprey Books
Pennington, J. 1989 Food Values of Portions Commonly Used (15th edition). New York:
Harper & Row
Exler, J. 1987 Composition of Foods: Finfish and Shellfish Products (Raw, Processed, Per
Pound). Washington DC:
Human Nutrition Information Service, USDA Handbook 8-15
Salmon Buyer's Guide - Nutrition Information
( /www.alaskaseafood.org!!!!)
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