Potential impact of the fat composition of farmed fish on human health

doi:10.1016/S0271-5317(00)00181-0

Nutrition Research

Volume 20, Issue 7, July 2000, Pages 1047-1058

https://doi.org/10.1016/S0271-5317(00)00181-0 Get rights and content

Abstract

n-3 polyunsaturated fatty acids are essential to the health of humans. Aspects of some diseases and clinical conditions can be alleviated by the supplementation of n-3 fatty acids. Fishery produce is the major source of n-3 fatty acids in the human diet and the public have become more aware of the health benefits associated with consuming more fish. As world fisheries are declining the demands upon the aquaculture industry to supply consumers with fishery produce are increasing. An important area of research in aquaculture is the development of diets that are both cost effectiveand produce adequate growth in fish. Preserving the n-3 polyunsaturated fatty acid content of the final fishery product is an additional pressure when designing these diets.

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Blackspot seabream (Pagellus bogaraveo) fed different diets. Histologic study of the lipid muscle fiber distribution and effect on quality during shelf life
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The use of low fat diets during marketable size production of blackspot seabream was effective in obtaining farmed products rich in long-chain n-3 PUFAs and supplied sufficient n − 3 LC-PUFA even exceeding the biological requirements of the fish. In any case, preserving the n-3 polyunsaturated fatty acid content of the final product has to be an additional consideration when designing the diets (Hunter and Roberts, 2000). In the present study, the LL + diet maintained a higher level of n-3 throughout shelf life than the LL diet.
To determine differences between commercial size wild and farmed blackspot seabream, some parameters affecting quality were evaluated during shelf life, namely the fatty acid profiles, pH, muscle colour and Quality Index Method (QIM). In addition, a histological study of the lipids' distribution in the myotome (slow or fast twitch) in different dorsal areas was performed. In farmed fish, three diets were tested. One of them was a commercial diet formulated with a high proportion of lipids, mostly from fish oil. The other two diets were formulated with reduced lipid levels by 60%. In one (low lipid diet, LL) the proportions of protein sources were maintained and in the other (low lipid diet + fish meal, LL +) most of the protein was provided as fish meal.
Lipid depots were not found to be different in the myocytes of the fast-twitch fibers. However, regional differences were identified in the slow-twitch fibers depending on the area and the diet, whether in the cranial, medial or caudal portion of the dorsal myotome. The worst scores of the QIM were recorded for the Control diet and the wild fish group. In addition, QIM showed a positive correlation with total n-3 and a negative with other lipid fractions. The a* values in skin and the chroma in muscle of the wild fish were superior to those measured in farmed fish. Fish fed the LL + diet had higher fillet protein content than that of the wild counterpart. As for nutritional value, farmed fish were able to deposit more DHA than was offered in all experimental diets used, especially with the LL + diet which yielded threefold more DHA.
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Several studies have found that regular fish consumption helps prevent chronic conditions such as cardiovascular disease (Albert et al. 1998; Morris et al., 1995), type 2 diabetes (Patel et al. 2009; Wallin et al. 2012), some cancers (Fernandez, Chatenoud, La Vecchia, Negri, & Franceschi, 1999; Torfadottir et al. 2013; Wu et al. 2012), overweight, and obesity (Ramel, Martinez, Kiely, Bandarra, & Thorsdottir, 2010; Thorsdottir, Birgisdottir, Kiely, Martinez, & Bandarra, 2009). Seafood is also essential for the physiological growth and development of newborns (Hunter & Roberts, 2000). These important effects prompted the WHO to hold an expert consultation on the risks and benefits of fish consumption, in January 2010 (WHO, 2010).
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ReviewPotential impact of the fat composition of farmed fish on human health

Abstract

Am J Clin Nutr

Am J Clin Nutr

Prostaglandins Leukotrienes and Essential Fatty Acids

J Nutr

Archives Biochem Biophys

J Nutr

J Lipid Res

Biochica Biophys Acta

Exp Eye Res

Lancet

Lancet

Metabolism

Lancet

Am J Clin Nutr

Am J Clin Nutr

Lancet

Am J Clin Nutr

Lancet

Lancet

Am J Clin Nutr

Biochem Biophys Res Comm

Am J Clin Nutr

Lancet

J Am Academy Dermatol

Lancet

Rheumatoid Arthritis

Am J Clin Nutr

Am J Clin Nutr

Thrombosis Res

Thrombosis Res

α-linolenic acid deficiency in adult women

Nutr Rev

Fish oil in combination with other therapies in the treatment of psoriasis

Effect of fatty acid diet therapy on autoimmune disease with and without calorie restriction

Long-term effect of omega-3 fatty acid supplementation in active rheumatoid arthritis: a 12-month, double-blind, controlled study

Arthritis and Rheumatism

Dietary intake and cell membrane levels of long-chain n-3 polyunsaturated fatty acids and the risk of primary cardiac arrest

JAMA

Wirkung niedrig dosierter omega-3-fettsauresupplementation auf plasmalipide und lipoproteine bei koronarpatienten mit dyslipoproteinamie

Z Ernahrungswiss

Effect of dietary fat saturation on LDL oxidation and monocyte adhesion to human endothelial cells in vitro

Arterioscler Thromb Vasc Biol

Effects of fish oil supplementation on apolipoprotein B100 production and lipoprotein metabolism in normolipidaemic males

Eur J Clin Nutr

ω3 fatty acid deficiency in man: implications for the requirement of alpha-linolenic acid and long-chain ω3 fatty acids

Long-term effects of dietary marine ω3 fatty acids upon plasma and cellular lipids, platelet function, and eicosanoid formation in humans

J Clin Invest

Essentiality of ω3 fatty acids for brain structure and function

Essentiality of ω3 fatty acids in growth and development of infants

Effects of dietary linolenate on the fatty acid composition of brain lipids in rats

Lipids

Effect of dietary n-3 deficiency on the electroretinogram in the guinea pig

Annals Nutr Metabolism

Essentiality of ω3 fatty acids: evidence from the primate model and implications for human nutrition

Are fish oils beneficial in the prevention and treatment of coronary artery disease?

Am J Clin Nutr

Reduction of plasma lipids, lipoproteins, and apoproteins by dietary fish oils in patients with hypertriglyceridemia

New Eng J Med

Blood pressure-lowering effect of fish oil, propanolol and the combination of both in mildly hypertensive patients

Epidemiological studies in the Upernavik district, Greenland

Acta Med Scand

The effect of diets containing fish and fish oils on disease risk factors in humans

Aust NZ J Med

Review
Potential impact of the fat composition of farmed fish on human health