The goal of this study was to quantify the adverse (phosphorus, protein, sodium, potassium and cholesterol) and beneficial [n-3 fatty acids: eicosapentaenoic acid (EPA) + docosahexaenoic acid (DHA); vitamins D(3) and E] nutrients in 14 fish species in order to evaluate their inclusion in chronic kidney disease (CKD) diets. Using AOAC methods, we obtained the following results per 100 g of fish: 50.86-227.52 mg phosphorus, 14.7-30.6 g protein and 3.83-1667.35 mg EPA+DHA. CKD patients with protein or phosphorus restrictions should avoid broadbill swordfish, black bullhead and spotted scorpionfish. However, patients may include parrot sand bass, black bullhead, broadbill swordfish, longjaw leatherjacket, oilfish, Atlantic tripletail, spotted scorpionfish and round herring in their diets based on the (P)/(EPA+DHA) ratios of these fish. Some fish species may be included in CKD diets because of their high biological value protein content - associated with cardiovascular and renal protective nutrients (EPA+DHA) - and low P, Na, K and cholesterol content, their consumption by CKD patients should be encouraged.
Benefits of fish consumption are widely known, but there is little information about nutrient values of raw and cooked fish. The aim was to study the impact that six cooking techniques have on the nutritional composition of two fish species with low content of adverse nutrients in renal diet. Raw and steamed, foiled with aluminum, foiled with banana leaf, gas oven-baked, microwave oven-coked and fried lightly samples were chemically analyzed to determine their protein, phosphorus and lipid content. Crevalle jack: all methods increased lipid and protein content and fatty acids (FA) varied in all cooking methods. Phosphorus decreased in the steamed and microwave oven-cooked samples. Red drum: foiled and fried lightly increased lipid content compared to the raw sample. FA concentration changed in all cooking methods. Protein increased with every technique and phosphorus decreased in the steamed and gas oven-baked samples. Renal patients should preferably consume crevalle jack steamed or microwave oven-cooked and red drum steamed or gas oven-baked.
It was evaluated the limiting nutrients and n‐3 polyunsaturated fatty acid content of different fish species in order to determine which could be beneficial to renal patients. 14 common consumption fish were analyzed by its protein, lipid, n‐3 fatty acids (EPA+DHA), phosphorus, cholesterol, vitamins and minerals content, using the AOAC techniques. Phosphorus content varied from 50.86 – 227.52 mg/100g and protein content in all species ranged from 14.7 to 25.5g/100g. EPA+DHA extended from 3.83 to 1667.4mg/100g. Considering the phosphorus‐protein ratio recommended for renal patients, all studied species, except Swordfish, Black bullhead and Spotted scorpionfish, could be included in their diet without risk. By its risk/benefit (phosphorus/n‐3 fatty acid) coefficient Parrot sand bass, Black bullhead, Swordfish, Longjaw leatherjacket, Oilfish, Atlantic tripletail and Round herring could be administered in the renal diet. Fish species can be incorporated in renal diet taking in count that the nutrition therapy could include those species that, because of their nutritional content and risk/benefit ratio, must accommodate the patient's requirements.
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