Benefit-risk ratio of food fish intake as the source of essential fatty acids vs. heavy metals: A case study of Siberian grayling from the Yenisei River

Gladyshev, Michail I.; Sushchik, Nadezhda N.; Анищенко, О. В.; Makhutova, Olesia N.; Kalachova, Galina S.; Gribovskaya, I. V.

doi:10.1016/j.foodchem.2008.12.062

Cited by 69 publications

(49 citation statements)

References 29 publications

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“…; Gladyshev et al. ). There was also some separation between pelagic and benthic habitats along the y ‐axis, as Lake Trout individuals that were identified in Fig.…”

Section: Resultsmentioning

confidence: 98%

Fatty acid signatures and stomach contents of four sympatricLakeTrout: assessment of trophic patterns among morphotypes inGreatBearLake

Chavarie

Howland

Gallagher

et al. 2014

Ecology of Freshwater Fish

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Sympatric diversification in Lake Trout is generally linked to differences in habitat use (especially depth) as a result of foraging on different prey items. However, extensive sympatric divergence has taken place in the shallow waters (≤30 m) of Great Bear Lake, with multiple Lake Trout morphs varying in head and fin characteristics. To investigate diet partitioning as a potential explanatory mechanism for this diversification, we assessed trophic characteristics and relationships among four sympatric shallow‐water morphs of Lake Trout via analyses of fatty acids and stomach contents. Fatty acids and stomach contents both identified Lake Trout, Cisco and Mysis as key prey items in Lake Trout diets. Interestingly, terrestrial invertebrates were also seasonally important among morphs, reflecting temporal variability of available prey in this arctic lake. Some diet partitioning was observed among morphs; Morph 1 was characterised as a generalist, Morph 3 was more benthic‐oriented, and Morphs 2 and 4 were mainly pelagic feeders. Of the latter, Morph 4 was the most specialised, whereas Morph 2 exhibited alternative feeding tactics of benthic cannibalistic and pelagic piscivorous feeding. Our findings demonstrate that complementary dietary methods can elucidate habits of opportunistic feeders, a task that can often be problematic, given their complex and variable diets. Our results add new information and perspectives on the current model of Lake Trout differentiation, demonstrating niche partitioning based on benthic versus pelagic habitat use and generalist versus specialist feeding tactics.

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“…; Gladyshev et al. ). There was also some separation between pelagic and benthic habitats along the y ‐axis, as Lake Trout individuals that were identified in Fig.…”

Section: Resultsmentioning

confidence: 98%

Fatty acid signatures and stomach contents of four sympatricLakeTrout: assessment of trophic patterns among morphotypes inGreatBearLake

Chavarie

Howland

Gallagher

et al. 2014

Ecology of Freshwater Fish

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“…Some authors [1, 19] have suggested a possible increase after cooking while others [23] have indicated a possible decrease in ash content because of losses related to lixiviation of these components that are lost with water and diffused when the muscle comes in contact with steam.…”

Section: Resultsmentioning

confidence: 99%

Determining the effect of different cooking methods on the nutritional composition of salmon (Salmo salar) and chilean jack mackerel (Trachurus murphyi) fillets

et al. 2017

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The effect of four cooking methods was evaluated for proximate composition, fatty acid, calcium, iron, and zinc content in salmon and Chilean jack mackerel. The moisture content of steamed salmon decreased (64.94%) compared to the control (68.05%); a significant decrease was observed in Chilean jack mackerel in all the treatments when compared to the control (75.37%). Protein content in both salmon and Chilean jack mackerel significantly increased under the different treatments while the most significant decrease in lipids was found in oven cooking and canning for salmon and microwaving for Chilean jack mackerel. Ash concentration in both salmon and Chilean jack mackerel did not reveal any significant differences. Iron and calcium content only had significant changes in steaming while zinc did not undergo any significant changes in the different treatments. Finally, no drastic changes were observed in the fatty acid profile in both salmon and Chilean jack mackerel.

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“…If BRQ b1, to achieve the recommended intake of EPA + DHA, there is no obvious risk to human health via the fish consumption, and vice versa (U.S. EPA, 2000a;Gladyshev et al, 2009).…”

Section: Risk-beneficial Assessmentmentioning

confidence: 99%

Nutrients and contaminants in tissues of five fish species obtained from Shanghai markets: Risk–benefit evaluation from human health perspectives

Geng

Liu

et al. 2015

Science of The Total Environment

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Benefit-risk ratio of food fish intake as the source of essential fatty acids vs. heavy metals: A case study of Siberian grayling from the Yenisei River

Cited by 69 publications

References 29 publications

Fatty acid signatures and stomach contents of four sympatricLakeTrout: assessment of trophic patterns among morphotypes inGreatBearLake

Fatty acid signatures and stomach contents of four sympatricLakeTrout: assessment of trophic patterns among morphotypes inGreatBearLake

Determining the effect of different cooking methods on the nutritional composition of salmon (Salmo salar) and chilean jack mackerel (Trachurus murphyi) fillets

Nutrients and contaminants in tissues of five fish species obtained from Shanghai markets: Risk–benefit evaluation from human health perspectives

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