Not Simply a Matter of Fish Intake

Autor(es)

Scherr, Carlos ^[1] ; Figueiredo, Valeria N. ^[2] ; Moura, Filipe A. ^[2] ; Sposito, Andrei C. ^[2]

Afiliação do(s) autor(es)

^[1] Inst Nacl Cardiol, Rio De Janeiro, RJ - Brazil

^[2] Univ Estadual Campinas, Div Cardiol, Sch Med, Campinas, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: CURRENT VASCULAR PHARMACOLOGY; v. 13, n. 5, p. 676-678, 2015.
• Citações Web of Science: 1

Resumo

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)

• Processo FAPESP: 12/18044-1 - Efeito do tratamento com niacina sobre o metabolismo do HDL e a função endotelial em pacientes com HDL baixo com ou sem hipertrigliceridemia
• Beneficiário: Valéria Nasser Figueiredo
• Linha de fomento: Bolsas no Brasil - Pós-Doutorado