Lipid profile and health benefit of commonly consumed fresh water and sea water fish species in the population of Serbia
Abstract
Background/Aim. Dietary intake of n-3 long-chain polyunsaturated fatty acids (LC-PUFA) is important in prevention and treatment of different diseases. In general population, the average intake of n-3 LC-PUFA is often significantly lower than recommended levels. Fish lipids are rich sources of these fatty acids, of which the most important are eicosapentaenoic (20:5 n-3, EPA) and docosahexaenoic (22:6 n-3, DHA) fatty acids. This study was designed to determine and compare fat, fatty acids and lipid quality indices in 10 commercial fish species available on the Serbian market, as well as relation between their price and nutritional value. Methods. Freshwater fish originated from the Danube River in the Belgrade Region, while seawater fish were mostly from the Adriatic Sea. A gas chromatography method was used to define fatty acids in 40 fish samples after lipid extraction. Cost-minimization analysis was conducted to assess the economic utility. Results. Seawater fish had a significantly higher value of flash lipid quality compared to the freshwater fish (p < 0.05). Value of hypercholesterolaemic fatty acids (OFA) for the freshwater group was 18.70 (17.40‒21.30) while the seawater group had a similar range of values 18.90 (17.55‒22.75). Hypocholesterolaemic fatty acids (DFA) also showed similar ranges for both groups: 68.80 (66‒70.20) for freshwater and 68.40 (64.85‒73.05) for seawater group. The ratio of DHA/EPA ranged from 1.8 for sardine samples and up to 10 for tuna samples, indicating that the amount of DHA in natural samples exceeds the amount of EPA in many cases. The values of atherogenic (AI) and thrombogenic index (TI) were lower than 1 for all analysed samples. Conclusion. Sardine and mackerel had the highest content of n-3 LC-PUFA and presented the least expensive sources of EPA and DHA. The low values of AI and TI obtained from studied fish indicate its benefits from a health point of view.
References
Bang HO, Dyerberg J, Sinclair HM. The composition of the Es-kimo food in north western Greenland. Am J Clin Nutr 1980; 33(12): 2657‒61.
Zhang J, Sasaki S, Amano K, Kesteloot H. Fish consumption and mortality from all causes, ischemic heart disease, and stroke: an ecological study. Prev Med 1999; 28(5): 520‒9.
Karlsson T, Rosendahl-Riise H, Dierkes J, Drevon CA, Tell GS, Nygård O. Associations between fish intake and the metabolic syndrome and its components among middle-aged men and women: the Hordaland Health Study. Food Nutr Res 2017; 61(1): 1347479.
Tørris C, Småstuen MC, Molin M. Nutrients in fish and possible associations with cardiovascular disease risk factors in meta-bolic syndrome. Nutrients 2018; 10(7): 952.
Avallone R, Vitale G, Bertolotti M. Omega-3 Fatty Acids and Neurodegenerative Diseases: New Evidence in Clinical Trials. Int J Mol Sci 2019; 20(17): 4256.
Kalogerou M, Kolovos P, Prokopiou E, Papagregoriou G, Deltas C, Malas S, et al. Omega-3 fatty acids protect retinal neurons in the DBA/2J hereditary glaucoma mouse model. Exp Eye Res 2018; 167: 128‒39.
EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA). Scientific opinion on the tolerable upper intake level of eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA) and docosapentaenoic acid (DPA). EFSA J 2012; 10(7): 2815.
Van Horn L, Carson JA, Appel LJ, Burke LE, Economos C, Kar-mally W, et al. Recommended dietary pattern to achieve ad-herence to the American Heart Association/American College of Cardiology (AHA/ACC) guidelines: a scientific statement from the American Heart Association. Circulation 2016; 134(22): e505‒29.
Brownie S, Muggleston H, Oliver C. The 2013 Australian dietary guidelines and recommendations for older Australians. Aust Fam Physician 2015; 44(5): 311‒5.
Wang SS, Lay S, Yu HN, Shen SR. Dietary Guidelines for Chi-nese Residents (2016): comments and comparisons. J Zhejiang Univ Sci B 2016; 17(9): 649‒56.
Bauch A, Lindtner O, Mensink GB, Niemann B. Dietary intake and sources of long-chain n-3 PUFAs in German adults. Eur J Clin Nutr 2006; 60(6): 810‒2.
Welch AA, Shakya-Shrestha S, Lentjes MA, Wareham NJ, Khaw KT. Dietary intake and status of n–3 polyunsaturated fatty ac-ids in a population of fish-eating and non-fish-eating meat-eaters, vegetarians, and vegans and the precursor-product ratio of α-linolenic acid to long-chain n–3 polyunsaturated fatty ac-ids: results from the EPIC-Norfolk cohort. Am J Clin Nutr 2010; 92(5): 1040‒51.
Van Rossum C, Fransen H, Verkaik-Kloosterman J, Buurma-Rethans E, Ocké M. Dutch National Food Consumption Sur-vey 2007-2010: Diet of children and adults aged 7 to 69 years. Netherlands, Bilthoven: National Institute for Public Health and the Environment; 2011.
Đuričić I, Šobajić S, Peruničić-Peković G, Stojanov M, Rašić Z. Con-sumption of fish oil supplement alters erythrocyte fatty acid composition in overweight, hypercholesterolemic, middle-aged Serbians. Nutr Res 2007; 27(9): 529‒34.
Health Statistical Yearbook of Republic Serbia for 2019. https://publikacije.stat.gov.rs/G2019/PdfE/G20192052.pdf [release date 2019 October 19]
Ristic-Medic D, Vucic V, Takic M, Karadzic I, Glibetic M. Poly-unsaturated fatty acid in health and disease. J Serb Chem Soc 2013; 78(9): 1269‒89.
Bandarra NM, Batista I, Nunes ML, Empis JM. Seasonal varia-tion in the chemical composition of horse-mackerel (Trachu-rus trachurus). Eur Food Res Technol 2001; 212(5): 535‒9.
Gökçe MA, Taşbozan O, Çelik M, Tabakoğlu ŞS. Seasonal varia-tions in proximate and fatty acid compositions of female common sole (Solea solea). Food Chem 2004; 88(3): 419‒23.
Domingo JL. Nutrients and chemical pollutants in fish and shellfish. Balancing health benefits and risks of regular fish consumption. Crit Rev Food Sci Nutr 2016; 56(6): 979‒88.
Dean JR. Extraction techniques in analytical sciences. Newcas-tle, UK: Northumbria University; 2010.
Ichihara Ki, Fukubayashi Y. Preparation of fatty acid methyl es-ters for gas-liquid chromatography. J Lipid Res 2010; 51(3): 635‒40.
Ulbricht TL, Southgate DA. Coronary heart disease: seven die-tary factors. Lancet 1991; 338(8773): 985‒92.
Garaffo MA, Vassallo-Agius R, Nengas Y, Lembo E, Rando R, Maisano R, et al. Fatty Acids Profile, Atherogenic (IA) and Thrombogenic (IT) Health Lipid Indices, of Raw Roe of Blue Fin Tuna (Thunnus thynnus L.) and Their Salted Product" Bottarga". Food Nutr Sci 2011; 2(7): 736.
Pikul J, Wójtowski J, Danków R, Kuczyńska B, Łojek J. Fat con-tent and fatty acids profile of colostrum and milk of primitive Konik horses (Equus caballus gmelini Ant.) during six months of lactation. J Dairy Res 2008; 75(3): 302‒9.
Abrami G, Natiello F, Bronzi P, McKenzie D, Bolis L, Agradi E. A comparison of highly unsaturated fatty acid levels in wild and farmed eels (Anguilla anguilla). Comp Biochem Physiol B 1992; 101(1‒2): 79‒81.
Senso L, Suárez M, Ruiz-Cara T, García-Gallego M. On the pos-sible effects of harvesting season and chilled storage on the fatty acid profile of the fillet of farmed gilthead sea bream (Sparus aurata). Food Chem 2007; 101(1): 298‒307.
Ljubojević D, Ćirković M, Đorđević V, Puvača N, Trbović D, Vukadinov J, et al. Fat quality of marketable fresh water fish species in the Republic of Serbia. Czech J Food Sci 2013; 31(5): 445‒50.
Łuczyńska J, Paszczyk B, Nowosad J, Łuczyński M. Mercury, fatty acids content and lipid quality indexes in muscles of freshwa-ter and marine fish on the Polish market. Risk assessment of fish consumption. Int J Environ Res Public Health 2017; 14(10): 1120.
U.S. Department of Agriculture, Agricultural Research Ser-vice. FoodData Central; 2019. Available from: fdc.nal.usda.gov.
Stancheva M, Merdzhanova A, Dobreva DA, Makedonski L. Common carp (Cyprinus caprio) and European catfish (Sillu-rus glanis) from the Danube River as sources of fat soluble vitamins and fatty acids. Czech J Food Sci 2014; 32(1): 16‒24.
Łuczyńska J, Paszczyk B, Borejszo Z, Tarkowski Ł. Fatty acid profile of muscles of freshwater fish from Olsztyn markets. Pol J Food Nutr Sci 2012; 62(1): 51‒5.
Bandarra NM, Marçalo A, Cordeiro AR, Pousão-Ferreira P. Sar-dine (Sardina pilchardus) lipid composition: Does it change af-ter one year in captivity? Food Chem 2018; 244: 408‒13.
Zorica B, Anđelić I, Čikeš Keč V. Sardine (Sardina pilchardus) spawning in the light of fat content analysis. Scientia Marina 2019; 83(3): 207‒13.
Guidance. Composition of foods integrated dataset (CoFID). Available from: https://www.gov.uk/government/
publications/composition-of-foods-integrated-dataset-cofid.
Ozyilmaz A, Demirci A, Konuskan DB, Demirci S. Macro miner-als, micro minerals, heavy metal, fat, and fatty acid profiles of European hake (Merluccius merluccius Linnaeus, 1758) caught by gillnet. J Entomol Zool Stud 2017; 5(6): 272‒5.
Ackman R. Nutritional composition of fats in seafoods. Prog Food Nutr Sci 1989; 13(3‒4): 161‒289.
Wood J, Enser M, Fisher A, Nute G, Sheard P, Richardson R, et al. Fat deposition, fatty acid composition and meat quality: A review. Meat Sci 2008; 78(4): 343‒58.
Buchtova H, Svobodova Z, Křížek M, Vacha F, Kocour M, Velišek J. Fatty acid composition in intramuscular lipids of experimental scaly crossbreds in 3-year-old common carp (Cyprinus carpio L.). Acta Vet Brno 2007; 76(8): 73‒81.
Ćirković M, Ljubojević D, Đorđević V, Novakov N, Petronijević R, Matekalo-Sverak V, et al. The breed effect on productivity and meat nutrient compsition of fish. Kafkas Univ Vet Fak Derg 2012; 18(5): 775‒80.
Scollan N, Hocquette J-F, Nuernberg K, Dannenberger D, Richardson I, Moloney A. Innovations in beef production systems that en-hance the nutritional and health value of beef lipids and their relationship with meat quality. Meat Sci 2006; 74(1): 17‒33.
Djekic-Ivankovic M, Weiler HA, Nikolic M, Kadvan A, Gurinovic M, Mandic LM, et al. Validity of an FFQ assessing the vitamin D intake of young Serbian women living in a region without food fortification: the method of triads model. Public Health Nutr 2016; 19(3): 437‒45.
Ouraji H, Shabanpour B, Kenari AA, Shabani A, Nezami S, Su-dagar M, et al. Total lipid, fatty acid composition and lipid ox-idation of Indian white shrimp (Fenneropenaeus indicus) fed diets containing different lipid sources. J Sci Food Agr 2009; 89(6): 993‒7.
Sioen I, Van Camp J, Verdonck F, Verbeke W, Vanhonacker F, Willems J, et al. Probabilistic intake assessment of multiple compounds as a tool to quantify the nutritional-toxicological conflict related to seafood consumption. Chemosphere 2008; 71(6): 1056‒66.
Milanov ĐR, Krstić PM, Marković VR, Jovanović AD, Baltić MB, Ivanović SJ, et al. Analysis of heavy metals concentration in tis-sues of three different fish species included in human diet from Danube River. Acta Vet (Beograd) 2016; 66(1): 89‒102.
The Commission of the European Communities: Commission Regulation (EC) No1881/2006 of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs. Offi-cial J Eur Union 2006, L364: 0005–0024.
Bilandžić N, Sedak M, Čalopek B, Đokić M, Solomun Kolanović B, Varenina I, et al. Koncentracije žive u različitim vrstama riba. Veterinarska stanica 2017; 48(4): 267‒76. (Serbian)
Janković S, Antonijević B, Ćurčić M, Radičević T, Stefanović S, Ni-kolić D, et al. Assessment of mercury intake associated with fish consumption in Serbia. Tehnologija mesa 2012; 53(1): 56‒61.
Antonijevic B, Jankovic S, Curcic M, Durgo K, Stokic E, Srdic B, et al. Risk characterization for mercury, dichlorodiphenyltrichlo-roethane and polychlorinated biphenyls associated with fish consumption in Serbia. Food Chem Toxicol 2011; 49(10): 2586‒93.
Domingo JL, Bocio A, Falcó G, Llobet JM. Benefits and risks of fish consumption: Part I. A quantitative analysis of the intake of omega-3 fatty acids and chemical contaminants. Toxicology 2007; 230(2‒3): 219‒26.
Morris MC, Tangney CC, Wang Y, Sacks FM, Bennett DA, Ag-garwal NT. MIND diet associated with reduced incidence of Alzheimer's disease. Alzheimers Dement 2015; 11(9): 1007‒14.