UNAIR NEWS – Anchovy consumption is a hot topic of discussion in the last few years. A recent study says that anchovy consumption could prevent up to 750,000 deaths by 2050.
The study has attracted various responses. Heru Pramono SPi M Biotech PhD, a Biotechnology expert from Universitas Airlangga (UNAIR), also responded to the study. He said the data backing this claim needs to be stronger.
Benefits of anchovies
Heru revealed that the amino acid content of anchovies has many health benefits, especially for pregnant women. “There are 20 types of amino acids in anchovies that can support the health of pregnant women. Moreover, the calcium content is very good for fetal growth and development,” Heru explained.
Heru believes that eating anchovies instead of red meat to stay healthy might not be the best approach. While anchovies don’t have as much meat, according to Heru, fish meat is a better choice as a supplement.
Heru also looked into the benefits of omega-3 in anchovies. “Small fish in the sea usually eat plankton or natural microbes that contain omega-3. Research shows that this content is great for brain development and cardiovascular prevention. The calcium content is also good for bone growth,” said Heru.
Furthermore, Heru explained that the protein in anchovies is a basic ingredient for protein formation in the body and has the potential to act as an anti-cancer agent.
Anchovies processing advice
Heru offered some advice on how to properly process anchovies. He said that it is important to pay attention to cleanliness and freshness. “Fresh anchovies have less bacteria and are safe for consumption. Minimize the cooking process, such as short cooking duration or serving whole, to reduce heat and maintain nutrients,” he said.
Heru also suggested using anchovies in fried eggs as a substitute for salt. This is to reduce excessive salt consumption. He also suggested eating anchovies in small amounts consistently.
Consider fish consumption
Heru also advised eating salted, dried anchovies in moderation because salted, dried anchovies have high sodium levels that can trigger hypertension. He also said to use less salt in other foods or use anchovies as a substitute for seasoning.
Furthermore, Heru also emphasized the importance of freshness and potential bacterial contamination in anchovies. “Research showed fish that are marketed in unhygienic conditions are susceptible to exposure to pathogenic bacteria. One of them is Escherichia coli or a type of salmonella that can endanger consumers,” Heru said.
Heru did not recommend the consumption of anchovies in raw conditions in Indonesia because Indonesia is a tropical country with lots of bacteria, contaminants, and pathogens. He also compared anchovy consumption in Indonesia and Japan, where the addition of wasabi is used for anti-parasites.
According to the literature, some anisakis-like bacteria only attack marine mammals. Even so, Heru emphasized to consider the nutrients obtained and avoid short and long-term health risks.
Author: Aidatul Fitriyah
Editor: Khefti Al Mawalia
