Evidence supporting the use of: Fish (including shell)
For the health condition: Aging (prevention)

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Synopsis

Source of validity: Scientific
Rating (out of 5): 4

Fish and shellfish are widely recognized for their nutritional benefits, particularly in the context of aging and age-related diseases. Scientific research has shown that regular consumption of fish, especially fatty fish rich in omega-3 polyunsaturated fatty acids (PUFAs) such as EPA and DHA, is associated with reduced risk of cognitive decline, cardiovascular disease, and inflammation—all key factors in the aging process. Epidemiological studies suggest that populations with higher fish intake tend to experience slower cognitive aging and lower rates of neurodegenerative diseases like Alzheimer's. Additionally, omega-3s have demonstrated neuroprotective, anti-inflammatory, and cardioprotective effects in clinical and preclinical studies.

Shellfish, while also providing omega-3s, are particularly rich in minerals like zinc, selenium, and vitamin B12, all of which are important for healthy aging. The antioxidant properties of selenium and the role of zinc in immune function may further contribute to the anti-aging effects observed with seafood consumption. While some traditional systems have valued fish for vitality and longevity, the current scientific validation is strong, supported by numerous cohort studies, randomized controlled trials, and meta-analyses. However, while evidence supports the role of fish intake in healthy aging and prevention of age-related decline, it is not a panacea, and should be part of a broader healthy lifestyle.

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