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Seafood: Nutritional Gold for Seniors

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Author(s): Alexandra McManus | Margaret Merga | Wendy Newton | Avinna Trzesinski

Journal: Australasian Medical Journal
ISSN 1836-1935

Volume: 3;
Issue: 13;
Start page: 855;
Date: 2010;
Original page

ABSTRACT
ObjectivesTo conduct a systematic review of published evidence around seafood, health and seniors.MethodData sources reviewing included: Proquest; PubMed; Science Direct; Taylor and Francis; Cochran Collaboration; Web of Knowledge and Web of Science. Key search terms included seniors, ageing, fish, seafood, protein, health and various lifestyle conditions Results A diet high in marine source Omega-3 poly unsaturated fatty acids affords particular benefits for seniors in a reduced risk of all cause mortality, with the strongest evidence around coronary heart disease and ischemic stroke. Other benefits include reduced inflammation associated with arthritis and delay to onset and slowed progression of dementia and Alzheimer’s disease. Conclusion There is increasing evidence to support the regular seafood consumption (particularly oily fish) as being protective against a number of aged-related health conditions. Seniors should be encouraged to consume 3500mg- 4000mg of marine source Omega-3 PUFAs each week.
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