Nutritional Importance of Selected Fresh Fishes, Shrimps and Mollusks to Meet Compliance with Nutritional Guidelines of n-3 LC-PUFA Intake in Spain

Abstract

Fishery products are the main source of dietary n-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA). Following the European Commission’s request to address the risks and benefits of seafood consumption, and taking into account the great variability of nutrient and contaminant levels in fishery products, the present work aims to estimate the n-3 LC-PUFA provided per serving of selected fishes, shrimps and mollusks that are commonly consumed in Spain. This would enable the establishment of a risk–benefit analysis of fish consumption and provide recommendations for fish intake to comply with nutritional guidelines of n-3 LC-PUFA intake. We confirmed high variation in the pattern and contents of fatty acids for different species. n-6 PUFA were minor fatty acids, whereas palmitic (C16:0), oleic (C18:1 n-9), and mainly eicosapentaenoic (C20:5 n-3) and docosahexaenoic (C22:6 n-3) acids were the major fatty acids in the sample. Therefore, consumption of 2–3 servings per week of a variety of fishery products may contribute to compliance with the recommended daily n-3 LC-PUFA intake while maintaining an adequate balance to avoid contaminant-derived potential risks (metals and others). Taking the fatty acid content of fishery products described in this study into consideration, it is advisable to include one serving of fatty fish per week in order to meet recommended n-3 LC-PUFA levels.

Determination of Fatty Acid Profile in Processed Fish and Shellfish Foods

“…In fact, there are guidelines that recommend consuming fish at least twice a week, thereby introducing about 250 mg/day of EPA + DHA [4,8]. From studies conducted by the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA EFSA Panel), it has been observed that consumption of 1-2 servings of seafood products per week, and up to 3-4 servings per week in the case of pregnant women, results in functional benefits related to neurodevelopment in children and lower risk of mortality from coronary heart disease in adults [9].…”

Oily Fish as a Source of Bioactive Compounds in the Diet

“…The numerous nutritional benefits of fish consumption have been associated with the high content of proteins of high biological value, an adequate contribution of polyunsaturated fatty acids (omega-3) and low cholesterol levels and its rich content of vitamins (mainly A and D) and minerals [5][6][7][8]. In this section we will highlight the nutritional composition and bioactive compounds of oily fish, paying special attention to the species P. glauca, I. oxyrinchus, X. gladius and T. thynnus.…”

“…Among PFA, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are the most abundant. These compounds are well-known for having beneficial effects on health, including anti-inflammatory properties and neurological and cardiovascular protection [2,8,22,23]. Other important data include the proportion of omega-3 and omega-6 fatty acids.…”

“…Omega-3 fatty acids, unlike omega-6, has different beneficial effects (Figure 2). In the case of swordfish, blue shark and mako shark, the contribution of omega-3 fatty acids ranges between 0.884 and 1 g/100 g [22], while bluefin tuna is the species with the highest contribution at 3.342 g/100 g [8].…”

Encapsulation and Protection of Omega-3-Rich Fish Oils Using Food-Grade Delivery Systems

“…Regular intake of sufficiently high quantities of polyunsaturated fatty acids (PUFAs) has been needed to reduce the incidences of innumerable types of ailments and chronic diseases, including psoriasis, bowel diseases, mental illnesses, cancer, rheumatoid arthritis, cardiovascular diseases, diabetes, pulmonary disorders, coordination disorders, movement illnesses, obesity, and weak bones [ 1 , 2 , 3 , 4 ]. As a result, the consumption of foods rich in PUFAs is strongly encouraged by health agencies around the globe.…”