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The Mediterranean Diet by Ronald Ross Watson, Victor R. Preedy

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Chapter 16

The Contribution of Fish to the Mediterranean Diet

Ermelinda Prato linda.prato@iamc.cnr.it; Francesca Biandolino francesca.biandolino@iamc.cnr.it    CNR—Institute of Coastal Marine Environment (IAMC), Taranto, Italy.

Abstract

Fish are an important part of the Mediterranean diet, which recommends consuming more fish (at least twice a week) than meat (on a monthly basis). Over the past decade there has been a significant promotion of fish intake because of its high-quality protein content, low fat content, and because it is a good source of vitamins and minerals, but overall because it contains large amounts of omega 3 polyunsaturated fatty acids (PUFAs), especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Most ...

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