Eating more sardines instead of fish oil supplementation: Beyond omega-3 polyunsaturated fatty acids, a matrix of nutrients with cardiovascular benefits

Abstract

Omega-3 polyunsaturated fatty acids (n-3 PUFA) play a significant role in the prevention and management of cardiometabolic diseases associated with a mild chronic pro-inflammatory background, including type 2 diabetes, hypertension, hypertriglyceridaemia, and fatty liver disease. The effects of n-3 PUFA supplements specifically, remain controversial regarding reducing risks of cardiovascular events. n-3 PUFA supplements come at a cost for the consumer and can result in polypharmacy for patients on pharmacotherapy. Sardines are a well-known, inexpensive source of n-3 PUFA and their consumption could reduce the need for n-3 PUFA supplementation. Moreover, sardines contain other cardioprotective nutrients, although further insights are crucial to translate a recommendation for sardine consumption into clinical practice. The present review discusses the matrix of nutrients contained in sardines which confer health benefits for cardiometabolism, beyond n-3 PUFA. Sardines contain calcium, potassium, magnesium, zinc, iron, taurine, arginine and other nutrients which together modulate mild inflammation and exacerbated oxidative stress observed in cardiovascular disease and in haemodynamic dysfunction. In a common serving of sardines, calcium, potassium, and magnesium are the minerals at higher amounts to elicit clinical benefits, whilst other nutrients are present in lower but valuable amounts. A pragmatic approach towards the consumption of such nutrients in the clinical scenario should be adopted to consider the dose–response relationship effects on physiological interactions. As most recommendations currently available are based on an indirect rationale of the physiological actions of the nutrients found in sardines, randomised clinical trials are warranted to expand the evidence on the benefits of sardine consumption.

Pengujian Organoleptik dan Deteksi Logam Berat pada Bahan Baku dan Produk Bakso Ikan Lemuru (Sardinella lemuru) dari Selat Bali

“…Bakso ikan merupakan produk diversifikasi pangan berbentuk bulat dengan campuran daging ikan 20-80% dan tepung tapioka (Alhaq et al, 2022;Aziza et al, 2015). Bakso ikan juga memiliki keunggulan karena mengandung kalsium (24,65 mg/g), protein (71,32%) dan lemak (6,39%) sehingga menjadikan produk bakso ikan memiliki kandungan gizi tinggi yang bermanfaat bagi manusia (Brillyana, 2022;Santos et al, 2023;Jamila, 2021). Akan tetapi, bakso ikan lemuru merupakan produk pangan yang baru di kalangan masyarakat sehingga untuk mengetahui tingkat penerimaan konsumen perlu dilakukan uji organoleptik terhadap variabel konsentrasi penambahan daging ikan dan tepung.…”

Functional Food in Relation to Gastroesophageal Reflux Disease (GERD)

“…Consuming turmeric or curcumin supplements may help reduce inflammation in the esophagus and stomach lining [ 130 ]. Foods rich in omega-3 fatty acids, such as fatty fish (e.g., salmon) or flaxseeds, can also help reduce inflammation [ 131 ]. Omega 3 anti-inflammatory effects are triggered through the activation of their receptor, free fatty acid receptor 4 (FFAR4) [ 132 ].…”

Omega-3 Memiliki Banyak Manfaat: Apakah Bisa Melawan Kanker?

“…Selain mudah didapatkan, untuk memenuhi kebutuhan nutrisi dari Omega-3 sendiri sangatlah terjangkau. Contoh yang paling banyak ditemui ialah ikan sarden, bahkan suplemen tambahan hampir tidak diperlukan lagi karena kandungan Omega-3 pada ikan ini tergolong tinggi (Santos et al, 2023).…”

“…Selain dari makanan sehari-hari, omega-3 juga bisa didapatkan dari suplemen minyak ikan. Suplemne omega-3, suplemen bisa menjadi metode yang mudah untuk mencapai dosis harian (Santos et al, 2023).…”