Title:Not Simply a Matter of Fish Intake
Volume: 13
Issue: 5
Author(s): Carlos Scherr, Valeria N. Figueiredo, Filipe A. Moura and Andrei C. Sposito
Affiliation:
Keywords:
Fish flesh; lipid composition; cooking methods, omega-3 fatty acids, omega-6 fatty acids.
Abstract: Background and Aims: Recent findings have highlighted enhanced fish consumption as a potential measure to
increase intake of healthy fatty acids, particularly omega-3. The generalizability of this recommendation, however, may
fall short of differences in fish species and cooking techniques. Hence, we investigated how these 2 variables affect the
lipid content in fish flesh.
Methods and Results: Nine species of freshwater, deep sea or shore fish were grilled, steamed or fried with or without the
addition of soybean oil, olive oil or butter. The lipid composition was analysed and a significant difference was observed
in cholesterol, saturated fatty acids, polyunsaturated fatty acids, omega-3 fatty acids and omega-6 fatty acids contents between
species (p<0.05). The use of soybean or olive oil was associated with a significant change in flesh concentration of
polyunsaturated, omega-3 and omega-6 fatty acids (p<0.05).
Conclusion: This study calls attention to the specific lipid content that must be expected from different fish species and
cooking techniques.
