The Norwegian Directorate of Health recommends that the population eat two to three seafood meals per week, half of which should be fatty fish. Seafood is an important part of a varied diet in the same way as fruit and vegetables, dairy products and coarse grain products.
The World Health Organization (WHO) aims to reduce the prevalence of non-infectious diseases such as type 2 diabetes, obesity and cardiovascular diseases. More physical activity, a reduction in tobacco consumption and a healthy diet are three of the measures intended to contribute to achieving this goal. NIFES researches how seafood can contribute to a healthier diet.
In recent years, food safety has been the subject of increasing international attention. Food safety means that healthy and nutritious food should be available to all people at all times. In addition, it is important to ensure nutritional safety. This means that not only should we have enough food, but our food must contain the right nutrients. Seafood is a good source of omega-3, iodine, selenium and proteins, nutrients that are not found in great quantities in other types of food.