Freshwater fish
2. What nutritional benefits?
The health benefits of fish have been widely demonstrated. With more than 75 species listed in France, all freshwater fish have almost the same major nutritional traits.
Like all fish, they are rich in proteins of very good qualities and in omega 3, polyunsaturated fatty acids little present in other foods and which play an active role in the prevention and the treatment of cardiovascular diseases. Their flesh also contains many minerals such as phosphorus, magnesium, zinc, copper, selenium, group B vitamins.
Fish has a preservative effect on the volume of gray matter, thereby reducing the risk of Alzheimer's1. In people who consume cooked or grilled fish one to four times a week, there is a maintenance of the maintenance of the amount of gray matter in several brain areas such as the hippocampus and the posterior and orbifrontal cingulate cortex. Overall, these data suggest a 5-fold risk of developing mild cognitive impairment or Alzheimer's disease.
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