Though some of the individual components of seafood have been explored, such as the much-discussed omega-3 fatty acids, there is a real lack of studies into the effects of eating seafood as a whole product, according to Livar Froyland, principal scientists with NIFES.
Seafood was not fulfilling its potential as a healthy product, since it was not championing all of its benefits, besides omega-3, he said. This was because governments demand rigorous evidence into the health benefits of a product before it is allowed to be sold as such, and at present such claims cannot be made due to a lack of studies.
“We
