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Nutrition
Research
shows that trout and other oil rich fish can play a vital role
in preventing deaths from heart disease- and yet most of us fail
to eat enough to do us good1.
Government
health experts recommend that we eat one to two portions of fish
a week, one of which should be an oil rich fish such as trout
which is high in omega-3 polyunsaturated fatty acids2.
Research indicates that it can cut the risk of fatal heart attacks
by lowering blood fat levels and reducing blood clotting.
UK
consumption, however, is very low, despite the fact that coronary
heart disease is the most common single cause of death in the
UK3. Figures from the British Nutrition Foundation
show that only a third of adults eat one small portion of oil
rich fish a week. The Institute of Optimum Nutritionists believes
as much as 90 per cent of the population is now deficient in Omega-3.
An
average portion of grilled trout (flesh only) is 1558, which provides
1.838 grams of Omega-31 - well within the weekly health
guidelines of 1.5g a week2.
It's
low in fat (a third of the fat of salmon) as well as being low
in calories (just 135 kcals per 100g)2. It's an excellent
source of iron, calcium, selenium and vitamins A, B1, B2, B6 and
B12 and contains valuable natural oils that can help keep the
skin and hair in good condition.
It's
also extremely tasty - and convenient. A delicious trout meal
can take under 15 minutes to prepare and cook.
In
addition to medical research into heart disease, there is growing
evidence to demonstrate the importance of Omega-3 in brain and
retina development in infants. Concern has been expressed about
the adequacy of Omega-3 in the diet of pregnant and breast feeding
women1
Oil rich supplements have also been shown to alleviate some of
the symptoms of rheumatoid arthritis, producing beneficial changes
in levels of fatigue, swollen and tender joints, grip strength
and mobility1.
Because
rainbow trout is mainly farmed, there is year round availability
in this country. Most supermarkets now carry a wide range, including
whole gutted trout, trout fillets, chunky fillets, hot and cold
smoked slices or fillets.
So
don't miss out - pick up a trout and head for a healthier lifestyle.
Sources:
| 1. |
British
Nutrition Foundation Conference, 1 December 1999 |
| 2. |
Coma
Report (Committee on Medical Aspects of Food Policy 1994)
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| 3.
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Diseases
of the heart and circulatory system are the main cause of
death in the UK, accounting for 260,000 deaths in 1997. |
British
Trout Association, The Rural Centre, West Mains, Ingliston EH28 8NZ
Tel:
0131 472 4080 Fax: 0131 472 4083 E-mail:
mail@britishtrout.co.uk
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Recipes
