Not Simply a Matter of Fish Intake

Title:Not Simply a Matter of Fish Intake

Volume: 13 Issue: 5

Author(s): Carlos Scherr, Valeria N. Figueiredo, Filipe A. Moura and Andrei C. Sposito

Affiliation:

Keywords: Fish flesh; lipid composition; cooking methods, omega-3 fatty acids, omega-6 fatty acids.

Abstract: Background and Aims: Recent findings have highlighted enhanced fish consumption as a potential measure to increase intake of healthy fatty acids, particularly omega-3. The generalizability of this recommendation, however, may fall short of differences in fish species and cooking techniques. Hence, we investigated how these 2 variables affect the lipid content in fish flesh.

Methods and Results: Nine species of freshwater, deep sea or shore fish were grilled, steamed or fried with or without the addition of soybean oil, olive oil or butter. The lipid composition was analysed and a significant difference was observed in cholesterol, saturated fatty acids, polyunsaturated fatty acids, omega-3 fatty acids and omega-6 fatty acids contents between species (p<0.05). The use of soybean or olive oil was associated with a significant change in flesh concentration of polyunsaturated, omega-3 and omega-6 fatty acids (p<0.05).

Conclusion: This study calls attention to the specific lipid content that must be expected from different fish species and cooking techniques.

Cite this article as:

Scherr Carlos, Figueiredo N. Valeria, Moura A. Filipe and Sposito C. Andrei, Not Simply a Matter of Fish Intake, Current Vascular Pharmacology 2015; 13 (5) . https://dx.doi.org/10.2174/1570161112666141002120744