Effect of six different cooking techniques in the nutritional composition of two fish species previously selected as optimal for renal patient’s diet

Castro-González, I; Maafs-Rodríguez, Ana Gabriela; Romo, Fernando Pérez-Gíl

doi:10.1007/s13197-014-1474-8

Cited by 14 publications

(4 citation statements)

References 36 publications

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“…On the contrary, regarding EPA and DHA, by considering it in raw food items only, we are overlooking the potential losses (e.g., due to oxidation) caused by heat. Several authors have studied the effect of cooking on n-3 fatty acid profile of different fish species, and while some found a decrease in these fatty acids (63)(64)(65) , many others described a not very wide variation in fish's fatty acid composition and that n-3 fatty acids were well preserved (66)(67)(68)(69)(70)(71) . Thus, we consider this limitation most likely has little impact on our results.…”

Section: Discussionmentioning

confidence: 99%

Quantitative risk–benefit assessment of Portuguese fish and other seafood species consumption scenarios

et al. 2021

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Portugal has high fish/seafood consumption, which may have both risks and benefits. This study aims to quantify the net health impact of hypothetical scenarios of fish/seafood consumption in the Portuguese population using a risk-benefit assessment methodology. Consumption data from the National Food, Nutrition and Physical Activity Survey 2015-2016 (n=5811) was used to estimate the mean exposure to methylmercury and EPA+DHA in the current and the alternative scenarios considered. Alternative scenarios (alt) were modelled using probabilistic approaches to reflect substitutions from the current consumption in the type of fish/seafood (alt1: excluding predatory fishes; alt2: including only methylmercury low-level fishes) or in the frequency of weekly fish/seafood consumption (alt3 to alt6: 1,3,5 or 7 times a week, replacing fish/seafood meals with meat or others). The overall health impact of these scenarios was quantified using Disability-Adjusted Life Years (DALYs). In the Portuguese population, about 11450 DALYs could be prevented each year if the fish/seafood consumption increased to a daily basis. However, such a scenario would result in 1398 extra DALYs considering the consumption by pregnant women and the respective risk on foetal neurodevelopment. Our findings support a recommendation to increase fish/seafood consumption up to 7 times/week. However, for pregnant women and children, special considerations must be proposed to avoid potential risks on foetal neurodevelopment due to methylmercury exposure.

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Section: Discussionmentioning

confidence: 99%

Quantitative risk–benefit assessment of Portuguese fish and other seafood species consumption scenarios

et al. 2021

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“…Health effects of fish intake may be affected by preparation methods, as heat treatment can affect nutrient quality of proteins, fat and micronutrients, the use of fat or oil during frying may increase the content of unfavourable fatty acids, and boiling/blanching of fish may lead to loss of both water-soluble proteins and fat from the fish [ 9 – 11 ]. Advanced glycated end products (AGEs) are created in spontaneous reactions, such as between reducing sugars and free amino groups.…”

Section: Introductionmentioning

confidence: 99%

Effects of baked and raw salmon fillet on lipids and n-3 PUFAs in serum and tissues in Zucker fa/fa rats

Vikøren

Drotningsvik

Bergseth

et al. 2017

Food & Nutrition Research

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Knowledge of the health impact of consuming heat-treated versus raw fish fillet is limited. To investigate effects of baked or raw salmon fillet intake on lipids and n-3 PUFAs in serum and tissues, obese Zucker fa/fa rats were fed diets containing 25% of protein from baked or raw salmon fillet and 75% of protein from casein, or casein as the sole protein source (control group) for four weeks. Salmon diets had similar composition of amino and fatty acids. Growth and energy intake were similar in all groups. Amounts of lipids and n-3 PUFAs in serum, liver and skeletal muscle were similar between rats fed baked or raw salmon fillet. When compared to the control group, rats fed baked salmon had lower serum total and LDL cholesterol and higher serum triacylglycerol levels. Both raw and baked salmon groups had lower HDL cholesterol level when compared to control rats. In conclusion, baking as a preparation method does not alter protein and fat qualities of salmon fillets, and intake of baked and raw salmon fillets gave similar effects on lipids and n-3 PUFAs in serum and tissues from rats.

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“…Findings from a previous study showed cooking losses vary greatly with fish species and cooking method 23 . This observation is also supported by another study that there was a statistically significant difference in cooking yield between different fish species 24 .…”

Section: Cooking Yieldmentioning

confidence: 94%

Cooking methods affect total fatty acid composition and retention of DHA and EPA in selected fish fillets

Choo¹,

Azlan²,

Khoo³

2018

ScienceAsia

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Changes in total fatty acids in fillets of yellowstripe scad, Japanese threadfin bream, and salmon when applying different cooking methods were evaluated. All fish fillets (100 g fresh weight) were subjected to deep drying, grilling, baking in foil, and steaming. The results showed that deep frying of Japanese threadfin bream fillet significantly increased the total saturated fatty acid (955 mg/100 g) compared with the other cooking methods (499-612 mg/100 g). Baking in foil showed a significantly lower retention of total monounsaturated fatty acid in all fish fillets compared to the raw sample, especially yellowstripe scad with a total monounsaturated fatty acid content of 175 mg/100 g. Retention of DHA + EPA (mg/100 g) in yellowstripe scad fillet was found to be the highest by applying steaming method (112) compared to the raw fillet (119), followed by baking in foil (108), grilling (99), and deep frying (93). Steaming and baking in foil methods were able to retain the DHA and EPA content in the cooked fillets of all types of the studied fish compared to raw fillet. Deep frying and grilling methods showed a significant reduction of DHA and EPA contents in all fish fillets compared with steaming and baking in foil. The effect of different cooking methods was found to be significantly associated with the true retention values of DHA and EPA. In conclusion, steaming and baking in foil would be the best cooking methods for retention of DHA and EPA in yellowstripe scad fillet.

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Effect of six different cooking techniques in the nutritional composition of two fish species previously selected as optimal for renal patient’s diet

Cited by 14 publications

References 36 publications

Quantitative risk–benefit assessment of Portuguese fish and other seafood species consumption scenarios

Quantitative risk–benefit assessment of Portuguese fish and other seafood species consumption scenarios

Effects of baked and raw salmon fillet on lipids and n-3 PUFAs in serum and tissues in Zucker fa/fa rats

Cooking methods affect total fatty acid composition and retention of DHA and EPA in selected fish fillets

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Effect of six different cooking techniques in the nutritional composition of two fish species previously selected as optimal for renal patient’s diet

Cited by 14 publications

References 36 publications

Quantitative risk–benefit assessment of Portuguese fish and other seafood species consumption scenarios

Quantitative risk–benefit assessment of Portuguese fish and other seafood species consumption scenarios

Effects of baked and raw salmon fillet on lipids and n-3 PUFAs in serum and tissues in Zucker fa/fa rats​​​​​​​​​​​​​​​​​​​​

Cooking methods affect total fatty acid composition and retention of DHA and EPA in selected fish fillets

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Effects of baked and raw salmon fillet on lipids and n-3 PUFAs in serum and tissues in Zucker fa/fa rats