The nutritional and cardiovascular health benefits of rapeseed oil-fed farmed salmon in humans are not decreased compared with those of traditionally farmed salmon: a randomized controlled trial

Roos, Baukje de; Wood, Sharon; Bremner, David; Bashir, Samra; Betancor, Mónica B.; Fraser, William D.; Duthie, Susan J.; Horgan, Graham; Sneddon, Alan Arthur

doi:10.1007/s00394-020-02396-w

Cited by 4 publications

(3 citation statements)

References 39 publications

(49 reference statements)

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“…For example, appropriate modification of fish feed can beneficially improve the fish lipid content and the overall intake levels of fish lipid bioactives, including n-3 PUFA and vitamin D3, as it was observed after consumption of two portions/week of salmon raised on rapeseed oil, which increased the n-3 PUFA index and the vitamin D status, and decreased plasma triacylglycerols in the study group, with nutritional and cardio-protective health benefits [ 150 ]. Moreover, vitamin D3 and n-3 PUFA levels were significantly increased in salmon that had a basal diet supplemented with 10% of spray-dried microalga Nannochloropsis gaditana (NG) [ 148 ], suggesting that spray-dried microalga like NG represent novel, functional, natural ingredients of fish feed and are a sustainable source of n-3 PUFA that can raise the levels of healthy fats and vitamin D3 in farmed salmon, and subsequently in salmon-based oils.…”

Section: Fish Lipid Bioactives and Health Benefitsmentioning

confidence: 99%

Cardio-Protective Properties and Health Benefits of Fish Lipid Bioactives; The Effects of Thermal Processing

et al. 2022

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The beneficial effects of fish-derived lipid bioactives have come to prominence over the last few decades, especially for their utilization in fish oils, supplements, and nutraceuticals. Omega-3 (n-3) polyunsaturated fatty acids (PUFA), lipid vitamins, carotenoids, and polar lipid bioactives from fish have shown to possess a vast range of beneficial effects against a multitude of chronic disorders and especially against inflammation-and cardiovascular disorders (CVD). The observed cardio-protective effects and health benefits are believed to be attributed to the synergy of these fish-derived lipid bioactives. Within the present article the recent findings in the literature on the lipid content of the mainly consumed fish species, their bio-functionality, and cardio-protective benefits is thoroughly reviewed. Moreover, the recovery and valorization of such lipid bioactives from fish by-products and fishing by-catch, in order to reduce waste, while developing useful products containing cardio-protective lipids from the leftover materials of fisheries and aquaculture industries, are also of industrial and environmental interest. Emphasis is also given to the effects of heat treatments during fish processing on the structures and bio-functionality of these marine lipid bioactives, based on the paradigm of different cooking methodologies and thermal processing, while the compounds produced during such treatment(s) with detrimental changes in the fish lipid profile, which can reduce its cardio-protective efficacy, are also reviewed. Novel green extraction technologies and low temperature processing and cooking of fish and fishery by-products are needed to reduce these undesirable effects in a sustainable and environmentally friendly way.

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Section: Fish Lipid Bioactives and Health Benefitsmentioning

confidence: 99%

Cardio-Protective Properties and Health Benefits of Fish Lipid Bioactives; The Effects of Thermal Processing

et al. 2022

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“…Additional factors such as habitat degradation and pollution will also affect fish abundance, with a recent report stating a 76% decline in global migratory freshwater fish populations over the last 50 years [ 32 ]. There are alternative sources of omega-3 fatty acids supplied into the food system through an expanding aquaculture sector [ 33 ], and through the development of new sources of EPA and DHA, such as algal biomass and GM oils, especially for the production of aquafeeds [ 34 ]. An alternative plant-based dietary source of omega-3 fatty acids, alpha linolenic acid (ALA), is, however, not found to produce the same health benefits as the marine-derived omega-3 fatty acids EPA and DHA, and the conversion of ALA to EPA and DHA is limited in humans [ 35 ].…”

Section: Discussionmentioning

confidence: 99%

Less than half of the European dietary recommendations for fish consumption are satisfied by national seafood supplies

2021

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Purpose To review the seafood dietary recommendations of European countries and compare them to national seafood supplies. Methods Current seafood dietary recommendations were collated from national health authorities across Europe. Food balance sheets were downloaded from the FAO, and appropriate conversion factors were applied to each seafood commodity. Average net per capita seafood supplies from 2007 to 2017 were derived from data on imports and production for food from both capture fisheries and aquaculture, accounting for exports. Results Both national dietary recommendations and seafood supplies varied considerably throughout Europe. At a national level, on a per capita basis, only 13 out of the 31 of European dietary recommendations for fish consumption were satisfied by national seafood supplies. Most of the countries with coastal access, as well as those with traditional fish-eating cultures, such as France and countries in Northern Europe, had adequate seafood supplies to meet their recommendations. The landlocked countries of Central and Eastern Europe did not have enough seafood supplies to satisfy their recommendations. Conclusions Our findings emphasise the need to not only consider consumer health outcomes when developing and advocating dietary recommendations, but also the sustainability of food production systems. As many foods are not necessarily locally sourced but traded as part of global production and distribution systems, it is important to consider greater consistency between national dietary recommendations to facilitate more sustainable marine food systems.

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“…Sardine intake appears to increase the O3I in a similar way to the intake of salmon that was grown on feeds containing mainly fish oil or rapeseed oil (92). Likewise, the O3I increase promoted by sardine consumption appears to be similar to that of low-dose fish oil supplementation (< 1 g/d) (93).…”

Section: The Impact Of Sardine Consumption On the Omega-3 Indexmentioning

confidence: 95%

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

2023

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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.

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The nutritional and cardiovascular health benefits of rapeseed oil-fed farmed salmon in humans are not decreased compared with those of traditionally farmed salmon: a randomized controlled trial

Cited by 4 publications

References 39 publications

Cardio-Protective Properties and Health Benefits of Fish Lipid Bioactives; The Effects of Thermal Processing

Cardio-Protective Properties and Health Benefits of Fish Lipid Bioactives; The Effects of Thermal Processing

Less than half of the European dietary recommendations for fish consumption are satisfied by national seafood supplies

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

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