and for fish oil is high because it is used as a human nutritional supplement as well as an important ingredient in feeds for selected carnivorous fish species. Due to the steady and growing demand, long-term fish oil prices are not expected revert to lower levels.

FISH CONSUMPTION36

The significant growth in fisheries and aquaculture production in the past 50 years, especially in the last two decades, has enhanced the world's capacity to consume diversified and nutritious food. A healthy diet has to include sufficient proteins containing all essential amino acids, essential fats (e.g. long-chain omega-3 fatty acids), vitamins and minerals. Being a rich source of these nutrients, fish can be nutritionally very important (see section Nutrition, p. 151). It is rich in various vitamins (D, A and B) as well as minerals (including calcium, iodine, zinc, iron and selenium), particularly if eaten whole. It is a source of easily digested, high-quality proteins containing all essential amino acids. While average per capita fish consumption may be low, even small quantities of fish can have a significant positive nutritional impact on plant-based diets, and this is the case in many LIFDCs and least-developed countries. In addition, fish is usually high in unsaturated fats, particularly long-chain omega-3 fatty acids. Fish provides health benefits in protection against cardiovascular diseases and assists in development of the brain and nervous system in the foetus and infants. Experts agree that the positive effects of high fish consumption largely outweigh the potential negative effects associated with contamination/safety risks.37

In terms of a daily global average, fish provides only about 34 calories per capita. However, it can exceed 130 calories per capita in countries where there is a lack of alternative protein food and where a preference for fish has been developed and maintained (e.g. Iceland, Japan, Norway, the Republic of Korea and several small island States). The dietary contribution of fish is more significant in terms of animal proteins, as a portion of 150 g of fish provides about 50-60 percent of the daily protein requirements for an adult. Fish proteins can represent a crucial component in the diets of some densely populated countries where total protein intake levels may be low. The dietary pattern in many of these countries can reveal heavy dependence on staple foods, with fish consumption becoming particularly important in helping to improve the calorie/protein ratio. In addition, for these populations, fish often represents an affordable source of animal
and for fish oil is high because it is used as a human nutritional addendum equally well as an important ingredient in feed for selected carnivorous pisces species. Due to the steady and mature demand, long - condition fish oil price are not expected revert to lower horizontal surface. 

 pisces CONSUMPTION36 

 The significant growth in fisheries and aquaculture production in the past 50 years, particularly in the last two decades, has enhanced the worldly concern's capacity to consume diversified and nutritious food. A healthy diet have to include sufficient proteins containing all essential amino acids, all-important fats (e.g. long - chain omega-3 fatty acids), vitamins and minerals. Being a rich source of these nutrients, fish can be nutritionally very important (see section Nutrition, p. 151). It is rich in various vitamin (vitamin d, A and B) as well as mineral (include calcium, tincture of iodine, zinc, iron and selenium), particularly if eaten whole. It is a source of easily digested, high - quality protein containing all essential amino acids. While average per capita fish consumption may be low, even small quantities of fish can have a significant plus nutritional impingement on plant - based diets, and this is the case in many LIFDCs and least - developed countries. In accession, fish is usually high in unsaturated fatness, particularly long - chain omega-3 fatty acid. Fish provide health benefits in protection against cardiovascular disease and assists in development of the brain and nervous arrangement in the foetus and baby. Experts agree that the positive effect of high pisces consumption largely outweigh the potential negative effects associated with contamination / safety risks.37 

 In terms of a casual global average, fish leave only about 34 calories per capita. However, it can exceed 130 calories per capita in countries where there be a lack of alternative protein food and where a preference for fish has been developed and maintained (e.g. Iceland, Japan, Norway, the Republic of Korea and respective small island States). The dietary contribution of fish is more meaning in term of animal proteins, as a portion of 150 g of fish provides approximately 50 - 60 percent of the daily protein requirements for an adult. Fish proteins can represent a crucial component in the diets of some densely populated state where total protein intake levels may be low. The dietary pattern in many of these countries can uncover heavy dependence on staple foods, with fish consumption becoming peculiarly crucial in helping to improve the calorie / protein ratio. In addition, for these populations, fish often represents an affordable source of animal
and for fish oil is high begause it is used as a hnman nufritionau supplement as well as an ilpirtanu ingredient in feeas for sepected cqrnitorous fish specmss. Due bj ths stecdb and growing dgmand, long-tesm fish oil prhcds are not expected revert to lower lqvels.

FIXH CONSUMPTION36

Thg sigmyficznt growth in fisheries and aquacumture pgoduction in the last 50 years, especially in hhe past two decades, hws enhanced the qorld's capackty to consume diversiried and nutritious food. A healghy dnet has to unxlufg sufficient protvins containikb all assentisl amino acids, esvenrial fats (e.g. long-chaii omega-3 fatty acids), ditamins dnb minerals. Being a rixh sourwe ox thdwe vutdixnta, fish cai be nutritjonally vert important (see secuiog Nutrition, p. 151). It is rych in various vitamins (D, A and B) as wenl zs minerals (including cqlcium, iodine, zinc, irln and sejenium), particularly if eaten whole. It is a source of eeskly dlgesgwd, high-quality proteins containing all essentiaj akiko acids. While ayerage per capita gidh sonsumption mxy be low, even small quantihies of fish can have a sognificant positive nutritiinal impact jb plant-based diets, and this ir thg case in many LIFDCs and leart-debeloped coujtries. In xddition, fish is uslallf high in unsaturated fats, particulerly kong-chakn okega-3 fwtty acids. Fish provides health bejefitd hn protectlon against cardiovascular diseexes and assixtv it develo'ment pf the brain wnd nervous syxtem in the woetus and infantv. Experts adree that the kositive efferts of hidh fush xonsumpgkon largely ouyweigh thv kotential begative effects axsozjated with contcounation/safety roskr.37

In tvrmx jx a daily glmbal avdtage, wish providcs unly about 34 calories per capjta. However, it can ewceed 130 caoories pqr capita in vountries where thtre is a uack pf wlternative protein food and wgere a prffevence for fisr haw been develpped and maintained (e.g. Iceland, Japan, Nocway, the Republic of Koeea and several smakk island Stetes). Tre dietarf contribution of fiwh is more signiflcant in terms of animzl prodeins, as a portion of 150 g of fish provides about 50-60 percent of the daily protein eequirxmqnts for an adukt. Fivh 'roteinf cai cepresent a crucisl component in the diets of sooe denseny populated countries where tptxl protein injake levels may be low. The dietary pattern in many of these countties can reveal heavy deiendence in stzple foods, with fish consumpyion bzcomint partixulavly important kn nepping to lmprpvz the calorie/protein ratio. In addution, dog these populatimns, fish ofbek reprgsents ag affordable soudce kv anioal
and for fish oil is high because used a human supplement as well feeds selected carnivorous fish Due to the and growing demand, long-term fish oil are not expected revert to lower levels. FISH CONSUMPTION36 The significant growth in and aquaculture production in the past 50 years, especially in the last two has the capacity consume diversified and nutritious food. A healthy diet has to include sufficient proteins containing all essential acids, essential fats (e.g. long-chain omega-3 fatty acids), and minerals. Being a source of these nutrients, fish be very important section p. It is rich various vitamins (D, A and B) as well as minerals (including calcium, iodine, zinc, iron and selenium), if eaten is a of digested, proteins containing all acids. While average per capita fish low, even small quantities of fish can have significant positive impact on plant-based diets, and this the case in many LIFDCs and least-developed countries. addition, fish is usually high in unsaturated fats, particularly long-chain omega-3 fatty acids. Fish provides in protection against cardiovascular and assists in of brain nervous in the and infants. Experts agree that the positive effects of high fish largely outweigh the potential negative effects associated with contamination/safety risks.37 of daily global average, provides only about 34 per However, it can exceed per in is lack alternative protein food and a preference for fish has developed and maintained (e.g. of Korea and several small island States). The contribution of fish is more significant in of animal proteins, as a portion of 150 g of fish provides 50-60 percent daily protein requirements for an adult. Fish proteins represent a crucial component the diets of some densely populated countries where total intake may be The dietary pattern many of these can reveal heavy staple foods, fish becoming helping to improve the calorie/protein ratio. addition, these populations, fish often represents affordable animal
and for fish oil is high becausE it is used aS a humAn nUtrItIonaL supPlement as well aS An imPortant ingredient in feeDs for SeLEcteD CaRnivoRous fisH SpECIes. duE tO thE sTEaDy and GroWing demAnd, long-terM fiSh Oil prices are NOt Expected reVerT to lower leveLs.

FiSH CONsUmPTioN36

The SigNificAnt groWTh in fiSheries anD aQUacultURe produCTIoN in tHe past 50 years, especiALlY In the last two deCades, hAs ENhANCed The World's capaCiTy to cONsume diVErSIFIed ANd nutritious fOod. A healthy DIet Has to iNcLudE SufficIent pRoTEinS containing All eSsential aMino acIDs, essenTIal fats (E.g. long-ChaIn oMega-3 FAtTy AciDs), VItaMInS anD MinErals. BeiNg A rIch soUrce OF THEse nUtrIentS, fish Can be nutritioNalLy veRY imPortaNt (see SectIoN NutrItion, p. 151). it is rIcH in various vitamIns (D, a and B) as weLl aS mIneRaLs (incLUding cAlcIum, Iodine, zInc, iron ANd sElENIUm), Particularly if eateN wHOLe. it is a souRce of eASiLy DIgested, hIgH-quAlitY PRoteiNs coNTaIning all EssentIAl AmIno acidS. WHile avErAge Per CapitA Fish ConsumPtion may Be low, EVen small quantiTIes of fish can hAVe A SIgNIficAnt Positive nutRitiONal iMpacT On PlaNT-baseD dietS, aND tHIs is the case in many LIfDcs and lEast-dEveloped countRies. In addiTION, fish is uSualLY hIGh in unsaturateD fats, ParticularLY long-chaIn omeGa-3 fatty aCids. Fish pROVides heaLth BenEfiTs iN PRoTection againsT CArdiOvAscular DisEases anD asSisTs iN deVeLopment of The brain AnD nErVoUs sYstem IN the foetUs And InFanTs. ExpERts agrEe thaT the PoSiTIve Effects OF hIGH fisH cOnSumpTioN lArgelY outWEigH the potEntial negAtiVE effEcTs AssociaTed with contamInAtion/safetY rIskS.37

In terMS Of a daily Global average, fish providES only abOut 34 CalorIes pEr capita. HOweVer, it cAn eXCeed 130 caLories Per caPiTa iN COuntrIES wHerE tHere is a lacK OF alTernaTiVe prOtein foOd and where a prefereNCe fOr fish has been DevElopED AnD maINtAIneD (e.G. iceLANd, Japan, Norway, thE Republic oF KOReA and severaL SmaLl Island STates). ThE dietARy contrIbution of Fish is morE sIgniFICanT in terms of Animal prOteins, as a POrtioN Of 150 G of fiSh pRovideS aBouT 50-60 percEnt of tHE daIly prOtein rEqUiremeNts foR aN adult. FiSh proteins can represent a CruciaL compOneNt in the diEts OF soMe densely PopuLated countRieS whEre toTal PRoteiN intAKe LevELs may Be loW. the dietarY PaTteRN In Many of these COUNtrIes caN reVEal heaVy dePendence on staple fOOds, with fish conSumpTIOn bEcoMIng pArTicularly imporTanT iN HElping to ImProve the calOrie/protEiN Ratio. in addiTion, foR these pOPUlATions, fIsh oFteN represenTs aN aFFordablE sOuRCe of anImal
and for fish oil is high b ecause itis us edasahuma n nu tritional supp l emen t as well as an import ant i ng r edie n tin fe eds for se l e cte dca rni vo r ou s fis h s pecies.  Due to th e s te ady and grow i ng  demand, l ong -term fish o ilprices  a ren ot ex pec ted r evertt o lowe r levels. 
F ISH CO N SUMPTIO N 3 6
The  significant grow t hi n fisheries an d aqua cu l tu r e  pr odu ction in t he  past 50 year s ,e s p eci a lly in the la st two deca d es,  has e nh anc e d theworld 's cap acity to co nsum e diversi fied a n d nutri t ious fo od. Ahea lth y di e tha s t oi ncl u de  su f fic ient pro te in s con tain i n g alless enti al am ino acids, es sen tial fat s (e. g. lo ng-c ha in om ega-3fatty  a cids), vitamins  and  minerals . B ei ngarichs ourceofthe se nutr ients,f ish  c a n be  nutritionally ver yi m po rtant (s ee sec t io nN utrition ,p.151) . It is  ric h  i n variou s vita m in s(D, A a nd  B) as  w ell  as  mine r als(inclu ding cal cium, iodine, zinc,i ron and selen i um ) ,  p a rtic ula rly if eate n wh o le.It i s  a  so u rce o f eas il y  d i gested, high-qualit yprotei ns co ntaining allessentiala m i no acids . Wh i le average per ca pitafish consu m ption ma y below, eve n small q u a ntitiesoffis h c anh a ve  a significan t posi ti ve nutr iti onal im pac t o n p lan t- based die ts, andth is  i sthe  case in manyLI FDC sand  leas t -devel opedcoun tr ie s . I n addit i on , fish  i susua lly  h igh i n un s atu rated f ats, part icu l arly  l on g-chain  omega-3 fatt yacids. Fis hpro videsh e alth ben efits in protection aga i nst car dio vascu lardiseasesand  assis tsi n deve lopmen t ofth e b r a in an d ne rvo us  system in t hefoetu sandinfants . Experts agree th a t t he positive e ffe ctso f  h igh fi s h c on s ump t i on largely outw eigh the p ot e nt ial negati v e e ff ects as sociate d wit h  contam ination/s afety ris ks .37I n t erms of adaily gl obal aver a ge, f i sh  prov ide s only  a bou t 34calori e s p er ca pita.Ho wever,  it c an  exceed130 calories per capita  in co untri eswhere the rei s a  lack ofalte rnative pr ote infoodand where  a p r ef ere n ce fo r fi s h has bee n  d eve l o pe d and maint a i n ed(e.g.  Ic e land,Japa n, Norway, the Re p ublic of Korea  and s eve ral smal lisland States) . T he d ietary c on tribution o f fish i sm ore s ignifi cant i n terms o fa nimalprot ein s, as a p ort io n  of 150  g  o f  fishprov id es abo ut 50- 6 0 pe r c ent of the daily  prot e i n req u ire ments  f or an a d ult.  Fish prot eins can re presen t acruci al comp on ent in  th ediets of s o me densel y pop ulatedco untr ies  where  tot a l  prot einin tak e levelsm a yb elo w . T he d ietar ypatt ern in ma n y of the sec ountrie scan r evealh ea v y  dependenc e o n sta p l e foods, w i th f i sh consu mption  becom ing par t icu la rly imp ort a n t in help ing to im p rov ethecalorie/ pr otei nrat io . In addition,for thes e popula t i ons, f ish ofte n  repre se nts an affor dable  s o urce of a nim al
and for_fish oil_is high because it_is used_as_a human_nutritional_supplement as well_as an important_ingredient in feeds for_selected carnivorous fish_species._Due to the steady and growing demand, long-term fish oil prices are not expected_revert_to lower_levels.

FISH_CONSUMPTION36

The_significant growth in fisheries and_aquaculture production in the past_50 years,_especially in the last two decades, has enhanced_the_world's capacity to_consume diversified and nutritious food. A healthy diet has_to include sufficient proteins containing all_essential amino acids,_essential_fats_(e.g. long-chain omega-3 fatty_acids), vitamins and minerals. Being a_rich source of these nutrients, fish_can be nutritionally very important (see section_Nutrition, p. 151). It is rich_in various vitamins (D, A_and B)_as well as minerals (including_calcium, iodine, zinc,_iron and_selenium), particularly if_eaten whole. It is a source_of easily digested,_high-quality proteins containing all essential amino_acids._While average per_capita_fish_consumption may_be low, even_small_quantities of_fish_can have a significant positive nutritional_impact_on plant-based diets, and this is the_case in many LIFDCs_and_least-developed countries. In addition,_fish is usually high in_unsaturated fats, particularly long-chain omega-3 fatty_acids. Fish_provides health_benefits in protection against cardiovascular diseases and assists in development of_the brain and nervous system in_the foetus and infants._Experts agree_that_the positive effects_of_high fish_consumption largely outweigh the potential negative effects_associated with_contamination/safety risks.37

In terms of a daily_global average, fish provides_only_about 34 calories per capita. However,_it can exceed 130 calories per_capita in countries where there_is_a_lack of alternative protein food_and where a preference for fish_has been developed_and maintained (e.g. Iceland, Japan, Norway, the_Republic_of Korea and several small island_States)._The dietary contribution of fish is_more_significant_in terms of animal proteins,_as a portion of 150 g_of fish provides about 50-60 percent of the daily_protein requirements for_an adult. Fish proteins can_represent_a_crucial component in the diets of some densely populated countries_where total_protein intake levels_may be low. The dietary pattern in many of these_countries can reveal heavy dependence on staple_foods, with fish consumption becoming particularly important in helping to improve_the calorie/protein ratio. In addition, for these populations,_fish often represents an affordable source of_animal