Intake of Carp Meat From Two Aquaculture Production Systems Aimed at Secondary Prevention of Ischemic Heart Disease – a Follow-up Study

Abstract

Our previous study showed that a diet enriched with 400 g of carp per week improved plasma lipids in subjects after aortocoronary bypass (CABG). The aim of the present study is to determine whether the different carp farming systems have an impact on the effects of carp meat in secondary cardiovascular prevention. We examined 3 groups of patients after CABG over a 4-week period of spa treatment (108 persons, 73 males, 35 females, age over 60 years). We found no differences in baseline values of blood pressure or plasma lipids. The patients were given a standard spa diet (controls; N=36) or a diet enriched of 400 g of carp meat per week, enriched omega 3 (N=37) or cereal carp (N=35). Plasma lipid parameters were examined at start and after 4 weeks in a routine laboratory setting. Group consuming omega-3 carp showed the largest decline in total cholesterol, LDL cholesterol, triglycerides and an increase in HDL cholesterol (all p<0.01). We found that carp meat from the two production systems showed significantly different effects on plasma lipids. Further trials should be performed to clarify the exact causes of the differences.

Post‐mortem quality changes of common carp (Cyprinus carpio) during chilled storage from two culture systems

“…As a result, n‐3/n‐6 ratio of OCC was 5.6 times higher than that of NCC. The information of fatty acids and lipid content of OCC was consistent with that reported by Mraz et al ., 8 indicating that OCC had lower lipid content along with an improved fatty acid profile featured with higher content of n‐3 PUFA, EPA + DHA, n‐3/n‐6 ratio compared with NCC. The beneficial effects of n‐3 PUFAs on human mental and bone health, as well as in the control and treatment of different diseases such as heart disease, diabetes, arthritis, cancer and obesity have been extensively reported 1,24 .…”

“…Common carps produced by this system showed higher level of n‐3 fatty acids and n‐3/n‐6 ratio than normal common carps (NCCs) from traditional semi‐intensive culture system. Studies showed that these OCC had positive effects on alleviating ischemic heart disease symptoms 8,9 . The high healthy and economic value are driving more aquaculture companies to adopt this system for producing OCC.…”

Icy affairs: Understanding recent advancements in the freezing and frozen storage of fish

“…Additionally, fish is rich in protein, fat‐soluble vitamins, minerals, omega‐3 fatty acids (ω−3 FAs), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). It benefits human cardiovascular and cognitive (neural) health (Abedi & Sahari, 2014; Linhartová et al., 2018; Mraz et al., 2017; Tilami & Sampels, 2018). Simultaneously, fish meat is highly perishable (i.e., susceptible to “rapid” decline in quality) because of high water content, the potential for protein degradation, lipid oxidation, and other reactions caused by bacterial and enzymes action.…”

A nitrogen factor for European pike-perch (Sander lucioperca), northern pike (Esox lucius), and sheatfish (Silurus glanis) fillets

“…Freshwater and marine fishes play a significant role in human nutrition as a source of protein and other nutrients (FAO 2016). They provide crucial elements of a healthy diet including digestibility, low fat content, essential vitamins and minerals, and a higher content of unsaturated fatty acids compared to terrestrial animal fat (Adamkova et al 2011;Lund 2013;Mraz et al 2017;Linhartova et al 2018). The nutritional composition of fish muscle is influenced by many factors such as fish species, age, gender, rearing conditions, breeding technology, and season, etc.…”