Vita Foods - the flavor of life
Vita Foods - the flavor of life
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The Health Benefits of Vita Salmon and Herring

The Health Benefits of Vita Salmon and Herring

What are Omega-3s?

Omega-3s are naturally occurring fatty acids, found primarily in fish, which have been linked to a number of different health benefits. The highest levels of Omega-3s are generally found in the more oily fish such as herring, salmon, trout and sardines. Omega-3s have only recently gained attention as being somewhat of a "wonder food"[1] and research and therefore many of the numerous health benefits are still being decided. It has; however, been linked to helping fight heart disease, depression, arthritis, some forms of cancer, reduce insulin dependence in people with diabetes, enhance bone density and even help infants in developing cognitive growth. Both Vita Salmon and Herring contain two of the highest levels of Omega-3s of any type of seafood.[2]

What about High Mercury Levels in Fish?

Mercury has been a concern in some of the larger types of fi sh, such as tuna, shark and swordfish which are sometimes also high in Omega-3s.[3] FDA scientists responsible for seafood safety are also concerned about the safety of the eating these types of fish, but they agree that the fish are safe, provided they are eaten infrequently (no more than once or twice a week) as part of a balanced diet. Vita Salmon and Herring have a negligible amount, if any mercury at all, while still providing a high amount of omega-3s.[4]

Eat more Fish

The American Heart Association and FDA recommend eating fish at least twice a week as part of a balanced diet.[5] Seafood consumption has been rising at a rapid pace over the past decade6 as a healthy and unique option to meat and chicken. Vita Herring and Vita Smoked Salmon are excellent sources of protein and Omega-3s, while still managing to be lower in fat than many other food options. With the versatility to be used in numerous main dishes or appetizers, smoked salmon and herring provides families a healthy option.

References

  1. Igharo, Geoff. Grocerh (May 2006.)
  2. Tallmadge, Katherine. Washington Post (March 24, 2004)
  3. Burros, Marian. New York Times (January 23, 2008)
  4. FDA Consumer magazine (September 1994) Mercury In Fish: Cause for Concern? Food and Drug Administration Website
  5. American Heart Association Website
  6. NOAA "Fisheries of the United States, 2004"