Commenting on Public Health England’s latest National Diet and Nutritional Survey, Karen Galloway, Head of Marketing for Seafish, the industry authority on seafood, said: “Public Health England’s latest National Diet and Nutritional Survey continues to paint a worrying picture about the country’s seafood consumption.
“Despite the growing trend toward healthier eating habits, the report highlights average consumption of oily fish remains well below the recommended one 140g portion per week, with men and women aged 19 to 64 eating just 52g and 54g, respectively.
“This chimes with our own figures which found more than half (56 per cent) of adults don’t consume the recommended weekly amount of seafood.*
“Oil-rich fish like tuna, salmon and mackerel are among the most substantial sources of Omega 3 and Vitamin D, so it’s not surprising the research found levels of the vitamin; a vital contributor to bone health, muscle function and the immune system, remain inadequate.
“The significant impact of Vitamin D deficiency on children in particular was recently highlighted in a report from the Royal College of Paediatrics and Child Health, which found a growing number of cases of rickets in children and babies.
“Meanwhile Omega 3 is particularly important for cardio-vascular health and foetal development.
“Whether fresh or frozen, using oily fish in simple dishes like smoked mackerel pate or kippers and eggs can dramatically increase Vitamin D levels and Omega 3 levels, reducing vulnerability to bone and cardiovascular diseases and improve overall health.
"There are plenty of easy ways we can eat more oily fish – mackerel is exceptionally versatile lending itself to salads, sandwich fillings and pates while herring is cheap and easy to prepare in oatmeal just like your granny used to. The Fish is the Dish website is filled with many ideas for all of us to make sure that we benefit from the great nutrients in seafood.”