{"id":41991,"date":"2012-07-09T11:45:00","date_gmt":"2012-07-09T11:45:00","guid":{"rendered":"https:\/\/matis.is\/?p=41991"},"modified":"2021-08-09T11:46:06","modified_gmt":"2021-08-09T11:46:06","slug":"mikilvaegt-ad-studla-ad-jakvaedri-upplifun-thegar-kemur-ad-fiskneyslu-hja-yngstu-islendingunum","status":"publish","type":"post","link":"https:\/\/matis.is\/en\/frettir\/mikilvaegt-ad-studla-ad-jakvaedri-upplifun-thegar-kemur-ad-fiskneyslu-hja-yngstu-islendingunum\/","title":{"rendered":"It is important to promote a positive experience when it comes to fish consumption among the youngest Icelanders"},"content":{"rendered":"

Recently, an article was published on the Fishupdate website by employees of Mat\u00eds and the University of Iceland. It is suggested that a positive experience of sensory factors due to fish consumption, such as smell and taste, be maintained for children from an early age, as this can be crucial for fish consumption later in life.<\/h4>\n\n\n\n

Fish is a healthy food, and the WHO recommends that ideally it should be on the menu once or twice a week. The high levels of omega-3 fatty acids, above all in sea fish with a high fat content, are especially important for health. Fish are also important as a source of vitamin D and trace elements such as iodine and selenium. Whoever eats sea fish regularly lessens their risk for diabetes and cardiovascular disease. Fish supports a balanced weight-loss program and can lessen oxidative stress. <\/p>\n\n\n\n

Unfortunately, children and young adults seldom eat fish. Since the dietary habits of earlier years are often carried into adulthood, they can have a long-term negative effect on one's health. <\/p>\n\n\n\n

An Icelandic study by University of Iceland in cooperation with the Food and Biotech research institute and European Sensory Network member, Mat\u00eds, is seeking the relevant factors that are responsible for this aversion to fish. The researchers questioned 1498 Icelanders between the ages of 17 and 26 as to how often they consumed fish. The researchers also wanted to know if the participants had eaten fish as children, if they believed that fish smelled and tasted good or bad, if healthy food was important, what they thought of fish as nourishment, whether parental pressure influenced the participants' fish consumption , and whether they were able to prepare and cook fish themselves. <\/p>\n\n\n\n

Analyzes of the results showed that all of the above-mentioned factors in the willingness to eat fish were important, either directly or indirectly. Young people are more prone to eat fish:<\/p>\n\n\n\n