There's more good news on the 'good oils' in seafood . . . cooking doesn't diminish the high level of beneficial oils found in seafood, according to research released today by CSIRO.

The research, funded by the Fisheries Research and Development Corporation, shows that Australian seafood - cooked, uncooked or processed, wild or farm-raised - is the best source of nutritionally-important omega-3 polyunsaturated fatty acids.

These fatty acids are needed to help prevent and treat heart disease and other disorders, but the human body only produces them in small amounts, so they must be obtained from the diet.

The research findings are presented in Seafood the Good Food II, a book released today (Monday) at Mures Restaurant in Hobart.

Information in Seafood the Good Food II is intended to help the seafood industry, nutritionists and consumer groups to communicate the health benefits of eating Australian seafood.

The book contains detailed oil profiles for 79 seafood species, as well as information on cooking, processing, aquaculture production and seasonal influences for selected species. It brings the total number of Australian seafood species profiled by CSIRO to nearly 300.

"Most Australian seafood is high in omega-3 polyunsaturated fatty acids and low in cholesterol." project leader Dr Peter Nichols of CSIRO Marine Research says.

"In fact, it contains 10-100 times higher levels of omega-3 polyunsaturated fatty acids than foods such as beef, chicken and lamb.

"But the nutritional value of farmed seafood, and the effects of cooking and processing on these beneficial oils were unknown, until now.

"We've determined that frying, grilling, steaming, microwaving and curing have no adverse effects. That must be good news for seafood lovers.

"And farmed fish such as Atlantic salmon, barramundi, silver perch and striped perch are high in omega-3 PUFA, and feeds can be tailored to increase this nutritional value," he says.

Nutritional studies continue to emphasise important links between seafood and human health.

"There is now good evidence in humans that the omega-3 polyunsaturated fatty acids in fish reduce heart attacks and particularly death from heart attacks," Dr Manny Noakes of CSIRO Health Sciences and Nutrition says.

"Animal studies have shown that this may be because omega-3 polyunsaturated fatty acids stop arrhythmias, the irregular heart rhythms that can lead to sudden death from cardiac arrest."

Dr Noakes says omega-3 polyunsaturated fatty acids from seafood act to lower triglycerides, one of the fats in the blood thought to contribute to heart disease.

They also appear to be involved in blood pressure regulation, platelet function and blood clotting, all of which may contribute to the prevention of heart disease.

The benefits of fish don't stop at heart disease prevention.

"Omega-3 polyunsaturated fatty acids from seafood may prevent stroke, may reduce the risk of premature births and may guard against prostate cancer," Dr Noakes says.

"They are also helpful in the treatment of rheumatoid arthritis and some recent studies indicate a benefit in some forms of depression."

Steve Gill of the Master Fish Merchants Association of Australia says the findings are great news for the seafood industry.

"Our association will be spread the message through distributing posters and brochures explaining the results of the study to fish retailers throughout the country," he says.

More information from:

Dr Peter Nichols, CSIRO Marine Research, 03 6232 5279, 0422 055 746
Email: peter nichols@csiro.au

Dr Manny Noakes, CSIRO Health Sciences and Nutrition, 0403 197 996
Email: manny.noakes@csiro.au

Bryony Bennett, CSIRO Marine Research, 03 6232 5261
Email: bryony.bennett@csiro.au

Michael Parolin, FRDC Communication Manager, 0407 728 400
Email: michael.parolin@frdc.com.au

Steve Gill, Fish Merchants Association of Australia, 0408 698 878

Seafood the Good Food II is available from CSIRO Publishing 1800 645 051