Health implications of farmed fish [review]. [Meeting paper]
1994
Sinclair, A.J. (Royal Melbourne Inst. of Technology, Melbourne (Australia). Dept. of Medical Laboratory Science) | Anderson, T.A. (North Queensland Univ., Townsville (Australia). Dept. of Zoology)
The National Health and Medical Research Council has recommended that the Australian diet should contain an increased level of the n-3 polyunsaturated fatty acids (PUFA). Fish are one of the best sources of these PUFA. Since 1984, there has been a doubling in the production of farmed or cultured fish and in 1991 they comprised 13 percent of total world seafood production. In Australia, the main species under culture are edible oysters and salmonids. While the evidence suggests that the fatty acid composition of cultured species is variable in terms of its n-3 PUFA content, due to diet, the consumption of cultured (and wild) species can make a substantial contribution to the n-3 PUFA chain n-3 PUFA in the western diet, however recent developments suggest that these PUFA may become increasingly available from traditional species such as pigs and poultry which have been fed on diets enriched in n-3 PUFA. In order to meet the demand for seafood products, intensive forms of farming fish will become increasingly important together with all the disadvantages of such intensification, namely use of chemicals and increased nutrient pollution in our waterways. It is likely, though, that careful regulation and monitoring can prevent such a scenario. Carefully managed, the use of aquaculture to provide seafood can improve the overall consistency and quality of our diet.
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