食话实说｜“鱼虾搭配”多样化选择 水产品不妨这么吃

Core Insights - The 17th National Nutrition Science Conference was held in Beijing from September 21 to 23, focusing on various academic exchanges, including a forum on "Marine Food and Culinary Nutrition" where key information on seafood consumption was discussed [1] Group 1: Nutritional Value of Seafood - Seafood is a rich source of high-quality protein and contains polyunsaturated fatty acids, vitamins B1, D, and essential minerals like calcium, iron, and zinc [2] - Fatty fish such as salmon, eel, and tuna are particularly high in EPA and DHA, and it is recommended to increase their intake by 100 to 300 grams per week for cardiovascular health benefits [2] - Seaweed and shellfish also provide essential nutrients, with seaweed being rich in iodine and shellfish like oysters being good sources of zinc and iron [2] Group 2: Consumption Recommendations - According to the "Dietary Guidelines for Chinese Residents (2022)," adults should consume 300 to 500 grams of seafood weekly, which translates to 1 to 2 servings [3] - Special populations such as pregnant women, children, and the elderly may benefit from increased seafood intake due to its digestibility and nutritional value [3] Group 3: Purchasing, Cooking, and Storing Seafood - Fresh seafood should be consumed shortly after capture to retain its tenderness and nutritional value, with recommendations to purchase live fish and shrimp [4] - Cooking methods such as steaming, stir-frying, and braising are preferred to preserve the nutritional content of seafood [4] - For storage, freezing is advised to prevent spoilage, with a recommendation not to exceed six months of freezing time [4]