Tuna, an excellent source of lean protein, vitamins and minerals, is a wonderful way to excite the palate while maintaining a balanced diet. However, tuna has more to offer than just great taste and nutrition. Tuna can also help lower blood pressure and cholesterol. Research has shown that omega-3 fatty acids - found in abundance in fatty fish like tuna - can help lower the risk of heart disease, ease the pain of arthritis, reduce asthma complications, and is essential in the growth and development of young children.
The overall benefits of fish, especially those high in omega-3 and lean protein like canned tuna, have never been more apparent. In fact, the American Heart Association recommends that people eat "at least 2 servings of fish per week" for its cardio benefits. Omega-3 polyunsaturated fatty acids have been shown to reduce the risk of cardiovascular disease. Additionally, the Dietary Guidelines for Americans 2005, released in January, recommend two eight-ounce servings a week of foods rich in the omega-3 fatty acids EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid), such as canned tuna. The American Dietetic Association goes as far as to say that canned tuna may "become known as a basic ingredient in healthful eating plans."
Tuna adds variety to low fat, low cholesterol menus and is the perfect addition to a healthy, balanced diet. Tuna is a rich source of the nutrients that are essential to healthy and balanced diets and have protective and therapeutic effects on our health. Canned tuna not only provides a rich source of lean protein, omega-3 fatty acids, vitamins and minerals, but also is low in saturated fats and cholesterol.
Protein is essential to building lean muscle mass and providing the body with energy. Tuna is so high in protein, that just one 6 ounce can yields a third of the recommended daily allowance (0.8 grams for each kilogram [2.2 pounds] of body weight). Fitness gurus have long praised tuna because it is high in protein, but naturally low in fat, unlike many other high protein foods.
A naturally low cholesterol, low fat food, tuna helps the body eliminate bad fats consumed from eating other foods. What's more, eating tuna and foods rich in omega 3 fatty acids can help lower cholesterol and reduce the risk of stroke.
Leading health and dietetic associations in the U.S. have cited the benefits of fish consumption for good reason. Cooked servings of most fish provide about 20 grams of protein. The protein in tuna is of high quality - containing an abundance of essential amino acids, and is easily digestible for people of all ages. Lower in fat and saturated fat than beef, poultry or pork, canned tuna not only provides a rich source of lean protein, omega-3 fatty acids, vitamins and minerals, but also is low in cholesterol.
