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Advisory bodies such as the World Health Organization and the Dutch Health Council (DHC) recommend including fatty fish in one’s diet, based on the health benefits of their content of n − 3 poly unsaturated fatty acids (eicosapentaenoic acid—EPA and docosahexaenoic acid—DHA) being, i.e., the reduction of the risk of fatal cardio vascular disease and stroke. These dietary advices on these fatty acids’...
•Article characterizes the relative importance of multiple factors affecting seafood consumption choices.•Sensory attributes of seafood (taste, smell, and appearance) are the most important factors.•Product provenance (local/non-local; wild/farm-raised) is very important for a portion of respondents, but not others.•The perceived sustainability of the product is of relatively low importance.
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