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Utilization of Fisheries' By-Products for Functional Foods
Published in Se-Kwon Kim, Marine Biochemistry, 2023
Muhamad Darmawan, Nurrahmi Dewi Fajarningsih, Sihono, Hari Eko Irianto
Several studies have reported that fatty acids are not only contained in edible parts of fish, such as muscle, belly flap, and subcutaneous tissue, but also are present in fish by-products, such as the skin, liver, guts, head, gills and fishbone. In this regard, a high content of fatty acids was found in liver, head, and mesenteric tissue (Ciriminna et al., 2017). Fat content in fish varied from 2–30% depending on the type of species, reproductive, dietary, environmental, seasonal variations, and geography. The large amount of by-product generated from fish processing, especially from fatty fish, would be a potential source of good-quality fish oil. The main compound of fish oil is unsaturated fatty acids docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), which are classified as omega-3 fatty acids, making fish oil superior and different from other types of oils. The proportion of DHA in omega-3 fatty acids is up to 2–3 times higher than EPA (Chaijan et al., 2006).
Animal Source Foods
Published in Chuong Pham-Huy, Bruno Pham Huy, Food and Lifestyle in Health and Disease, 2022
Chuong Pham-Huy, Bruno Pham Huy
Overall, concerning the risk/benefit assessments of fish consumption, most studies and international organizations such as the World Health Organization (WHO), the Food and Agriculture Organization (FAO) of the United Nations, the International Agency for Research on Cancer (IARC), and the American Heart Association (AHA) have found that the benefits far outweigh the risks among the general population (30–32, 39). According to the AHA, it is recommended to eat fatty fish at least two times a week for the prevention of cardiovascular diseases. The FAO/WHO Expert Committee stated that the fish species, the frequency of consumption, and the meal size are essential issues for an adequate balance of the health benefits and risks of regular fish intake (30).
Dementia
Published in Michelle Tollefson, Nancy Eriksen, Neha Pathak, Improving Women's Health Across the Lifespan, 2021
Kelly J. Freeman, D. Nicole Paddock, Cristina H. Davis
Omega-3 fatty acids are essential for overall brain health and can be derived from plants or plant-based supplements. Healthy options that are high in omega-3 include flax and chia seeds and walnuts.12 There is some debate about the consumption of fatty fish to get adequate omega-3 intake and some studies have demonstrated that dietary intake is beneficial. Due to sustainability issues and heavy metal concerns, ideally, obtaining omega-3 fatty acids from plant sources is preferred.13 While it is important to include plant-based foods that are high in omega-3 fatty acids in the diet, intake of trans fats and saturated fats should be limited due to their association with development of type 2 diabetes and cardiovascular disease, which are highly associated with development of Alzheimer’s disease.13 Foods that are high in saturated fats include meats, dairy products, and certain oils such as palm or coconut oil, while trans fats, also called partially hydrogenated oils on food labels, are commonly found in processed snack foods and fried foods.13
Dietary fish intake and the risk of multiple sclerosis: a systematic review and meta-analysis of observational studies
Published in Nutritional Neuroscience, 2022
Hossein Rezaeizadeh, Zinat Mohammadpour, Sama Bitarafan, Mohammad Hossein Harirchian, Maryam Ghadimi, Iman Azar Homayon
The discrepancy in the results of studies investigating the effect of fish omega-3 consumption on MS predisposition is related mainly to study design. Indeed, the observational approach in these studies led to imprecise controlling for other potential risk factors involved in disease development. Moreover, studies used different questionnaires to collect information on the dietary intake of participants and considered different exposure times for the assessment of fish intake. Importantly, fish from different species have varied amounts of omega-3. In addition, breeding environment, dietary pattern, and food processing techniques are among the other potential factors affecting fatty acid profiles in fish [38]. A recent case–control study reported that intake of fatty fish (not lean fish) was associated with reduced risk of MS [10]. The anti-inflammatory effects of omega-3 are related to the amount of omega-3 intake [39].
Targeting triglycerides to lower residual cardiovascular risk
Published in Expert Review of Cardiovascular Therapy, 2022
Kristen J. Bubb, Adam J. Nelson, Stephen J. Nicholls
For more than 50 years, a considerable body of evidence has suggested that omega-3 fatty acids may have a protective effect on cardiovascular disease. This is supported by observations that greater consumption of both fatty fish [35] and omega-3 fatty acids [36] associate with lower rates of cardiovascular disease in population studies, with the degree of protection directly proportional to plasma and red blood cell concentrations of the major species, eicosapentanoic acid (EPA) and docosahexanoic acid (DHA) [37]. These omega-3 fatty acids can lower triglyceride levels by 10–30%, depending on the dose administered and baseline triglyceride concentrations [38]. This triglyceride lowering results from favorable effects on each of the major nuclear receptors involved in the regulation of triglyceride rich lipoprotein metabolism (liver X receptor, farnesol X receptor, hepatocyte nuclear factor-4α, PPAR α, β, and γ) [38]. Omega-3 fatty acid supplements have also been proposed to exert favorable effects on oxidative, inflammatory and thrombotic factors implicated in atherosclerosis [39].
Dementia Risk Reduction in Mid-Life: The Real Ethical Challenge
Published in AJOB Neuroscience, 2021
Dorothee Horstkötter, Kay Deckers, Sebastian Köhler
Apparently, early dementia intervention is not going to stand alone, but must consider its relationship with other already existing health measurements as well as the wider living environment. Here, important synergy effects might be on the horizon. For example, lifestyle advices covering a healthy diet or physical activity are likewise part and parcel of campaigns aiming at risk reduction of cardiovascular disease. Here, important progress has been made not only on individual but also group levels, covering among others improved availability of green spaces and healthy food retailers, smoking bans and better air quality In this sense, ‘what is good for your heart is also good for your brain’, and vice versa. At the same time, however, different health advices might also diverge. A recent and striking example are current measures of social distancing to prevent COVID-19 infections, while social engagement is an essential part of dementia risk reduction. In addition, people’s non-health values might run contrary to dementia prevention. For example, the advice to eat fatty fish twice a week as a component of a healthy Mediterranean diet, might contradict people’s wish to protect the environment and avoid overfishing or to respect the life of non-human animals as a matter of principle. When various health and non-health advices are contradictory, decisions must be taken which goals and personal values are put most weight on.