Trout Nutrition

Trout is a healthy and sustainable oil-rich fish which has relatively low total fat and saturated fat compared with other oil-rich fish.

The UK Department of Health recommendation is to eat at least two portions of fish (140g each) per week, of which one should be oil-rich. Trout, therefore, may provide health benefits, such as reducing the risk of CVD deaths and improving cognitive development, when included in the diet.

The Marine Conservation Society currently rates farmed rainbow trout as a good choice of fish for consumers in terms of environmental sustainability.

Depending on how trout is prepared, it is generally low in sugar, saturates and salt. Raw trout can be considered a source of vitamin B1, vitamin B6 and potassium and a rich or high source of protein, omega-3 fatty acids, vitamin D, vitamin B3, vitamin B12, phosphorus and selenium.

There is good evidence for reduction in risk of cardiac death if you eat fish. Also for improved neurodevelopment in infants and young children when fish is eaten by the mother before and during pregnancy. Evidence also suggests that eating fish is probably associated with a lower risk of stroke and is possibly beneficial for mental health, for example to improve mood and help treat depression.

The health attributes of fish are most likely to be long-chain PUFAs, although other nutrients in fish (e.g. protein, selenium, vitamin D) may also contribute to the health benefits.

Report by Queen Margaret University 2013

Review of Nutritional & Health Benefits for the British Trout Association

Read Report

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