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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Not Simply a Matter of Fish Intake

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Scherr, Carlos [1] ; Figueiredo, Valeria N. [2] ; Moura, Filipe A. [2] ; Sposito, Andrei C. [2]
Total Authors: 4
[1] Inst Nacl Cardiol, Rio De Janeiro, RJ - Brazil
[2] Univ Estadual Campinas, Div Cardiol, Sch Med, Campinas, SP - Brazil
Total Affiliations: 2
Document type: Journal article
Source: CURRENT VASCULAR PHARMACOLOGY; v. 13, n. 5, p. 676-678, 2015.
Web of Science Citations: 1

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. (AU)

FAPESP's process: 12/18044-1 - Effect of niacin on HDL cholesterol and endothelial function in patients with low HDL cholesterol levels with or without hypertriglyceridaemia
Grantee:Valéria Nasser Figueiredo
Support type: Scholarships in Brazil - Post-Doctorate