The big common point of meat and fish

Meat and fish are both composed on average of 20% of animal protein, sources of essential amino acids, essential for many functions of the body. If we only take into account the quantity and quality of their proteins, meat and fish are therefore on an equal footing. However, other factors must be taken into account ...

The advantages of fish over meat

Most fish species are leaner than meat. In addition, fatty meat contains mostly saturated fatty acids, bad for the health when they are consumed in excess. Oily fish such as salmon are more beneficial because they contain a large amount of omega-3 fatty acids. These protect the cardiovascular system and fight against excess cholesterol. Sea fish are also important sources of iodine, essential for the synthesis of thyroid hormones.

The advantages of meat over fish

Meat is a much better source of iron than fish, especially red meats. However, iron is essential for the synthesis of red blood cells: its deficiency is also one of the main sources of anemia. In addition, in terms of pollution, meat is often significantly less contaminated than some species of fish. River fish in particular may contain dangerous levels of pesticides, polychlorinated biphenyls (PCBs) and heavy metals.

What is the recommended meat and fish consumption?

In the end, the ideal is to consume meat and fish alternately, focusing on lean meats such as skinless chicken or turkey for example. For fish, it is recommended to eat at least twice a week: a fatty fish and a lean fish. Due to the risk of pollution, the consumption of some freshwater fish is restricted to twice a month by the National Food Safety Agency. Barbels, eels, breams, carp and catfish are particularly concerned. Young children, adolescent girls and pregnant or breastfeeding women should consume only once every two months.