Evaluation of phosphorus, protein, and n-3 fatty-acid content in 15 marine fish species identifies the species most beneficial to renal patients

Boiling for 15 minutes improves nutrient profiles in fishes included in the diets of dialysis patients

INTRODUCTION

Little is known about the effects of boiling on nutrient levels in fishes that have a relatively high phosphorus-to-protein ratio (PPR), which are important sources of omega-3 polyunsaturated fatty acids. We hypothesized that the beneficial effects of boiling for a shorter duration (15 min) on nutrient contents in fishes were similar to those of boiling for a longer duration (30 min), which has been shown to decrease the PPR in meat.

METHODS

The protein, fat, and phosphorus contents and the PPR of three cooked fish species and their corresponding fish broths were chemically analyzed. The effects of boiling on changes in protein, fat, phosphorus, and the PPR was examined by comparing fish that were prepared with usual cooking methods (no boiling), boiled for 15 min, and boiled for 30 min. The nutrients in fish broths that were boiled for 15 min were also compared with those boiled for 30 min.

FINDINGS

There were no significant differences in the changes in phosphorus, PPR, protein, and fat content in fish and fish broths prepared with the two boiling methods. In the fish boiled for 15 min, the phosphorus content was 24% lower (p = 0.001), and the PPR was 20% lower (p = 0.04) than those in nonboiled fish. Additionally, boiling for 30 min reduced the phosphorus content by 31% (p = 0.001), and the PPR by 27% (p = 0.04) compared to nonboiled fish, but the protein and fat contents were unchanged after both 15 and 30 min of boiling.

DISCUSSION

The 15- and 30-min boiling methods resulted in a similar reduction in phosphorus and the PPR in fish, with minimal effects on protein and fat. A shorter duration of boiling is recommended to achieve better nutrient profiles in fishes consumed by dialysis patients.

The Ethanol Extract of Holotrichia diomphalia Larvae, Containing Fatty acids and Amino acids, Exerts Anti-Asthmatic Effects through Inhibition of the GATA-3/Th2 Signaling Pathway in Asthmatic Mice

Holotrichia diomphalia larvae (HD), a natural product from an insect resource, possesses many pharmacological properties, including anticoagulant, antitumor, anti-inflammatory, and analgesic activity. The major bioactive ingredients include oleic acid, palmitic acid, palmitoleic acid, linoleic acid, proline, and glutamic acid. Although HD is associated with immunoregulatory activities in allergic diseases, the therapeutic mechanisms of the action of HD in allergic diseases have not been investigated. The aim of this study was to evaluate the anti-asthmatic potential of HD in an ovalbumin (OVA)-induced mouse model of allergic asthma. Moreover, the anti-inflammatory potential of HD was examined to identify a plausible mechanism of action of HD in vitro. HD strongly reduced goblet cell hyperplasia, eosinophil infiltration, and reactive oxygen species (ROS), which reduced airway hyperresponsiveness (AHR), inflammation, and the expression of Th2 cytokines (IL-5 and IL-13) in bronchoalveolar lavage fluid (BALF). The expression of IL-5, IL-4, eotaxin-2, lysyl oxidase-like 2 (loxl2), and GATA-binding protein 3 (GATA-3) was attenuated in the lungs. In an in vitro assay, HD exerted immunomodulatory effects through the suppression of Th2 cytokines (IL-5, IL-13), IL-17, and tumor necrosis factor (TNF)-α production through downregulation of GATA-3 expression in EL-4 T cells. These findings suggest that the anti-asthmatic activity of HD may occur through the suppression of Th2 cytokines and total Immunoglobulin E (IgE) production by inhibition of the GATA-3 transcription pathway. Our results suggest that HD may be a potential alternative therapy, or a novel therapeutic traditional medicine, for the treatment of allergic asthma.

Dietary Phosphorus to Protein Ratio for the Mexican Population with Chronic Kidney Disease

OBJECTIVE

Hyperphosphatemia is a major contributor to poor outcomes among cases of chronic kidney disease. Considering that foods with high protein content are major sources of phosphorus, a more suitable dietary phosphorus measure is the phosphorus to protein ratio. However, Mexican phosphorus to protein ratio tables do not exist. This article aims to estimate the phosphorus to protein ratio in foods commonly used by the Mexican population and to establish its usefulness in the selection of foods for patients with chronic kidney disease.

METHODS

Six tables with the phosphorus to protein ratio were developed from different data sources concerning Mexican animal food composition.

RESULTS

Egg whites have the best phosphorus to protein ratio. Partially skimmed milk has the lowest ratio among dairy products. Dairy products have high phosphorus to protein ratio variability. Red meat products have a ratio with an average of 9 mg/g. The phosphorus to protein ratio varies considerably for seafood (1.2-38.3 mg/g).

CONCLUSIONS

The phosphorus to protein ratio could be a good strategy to choose each food during chronic kidney disease dietary treatment for the Mexican population.

Diet quality in patients with end-stage kidney disease undergoing dialysis

BACKGROUND

People on haemodialysis (HD) are at risk of consuming a poor quality diet. This includes inadequate intake of omega-3 long chain polyunsaturated fatty acids (n-3 LCPUFA).

OBJECTIVE

This study aims to investigate diet quality, with a particular focus on n-3 LCPUFA intake, in a population of incentre HD patients.

DESIGN

Dietary intake was measured using three 24 hour recalls; the Polyunsaturated food frequency questionnaire (PUFA FFQ) and the Total Diet Score (TDS). Dietary intake was also compared to evidence based practice guidelines (EBPG). Nutritional status was assessed using the Patient Generated Subjective Global Assessment (PG SGA).

SUBJECTS

A total of 32 dialysis patients were recruited, from two regional HD centres in New South Wales, Australia.

MAIN OUTCOME MEASURE

Diet quality was the main outcome measure.

RESULTS

Diet quality of study participants was poor, with the majority not meeting the EBPG for energy, protein and potassium. All participants exceeded the recommended amount of saturated fat. The mean TDS of the dialysis cohort was 10.2, which was significantly higher than the TDS of 9.3 of a healthy disease free cohort (p < 0.05). Positive correlations were found between TDS and LC omega-3 intake (r = 0.392) and TDS and total omega-6 intake (r = 0.363). Only 22% of participants met the suggested dietary target for n-3 LCPUFA intake.

CONCLUSION

Dialysis patients in this study had suboptimal diet quality. Improvements are required for better adherence to the EBPG. Increased consumption of n-3 LCPUFA fatty acids may also be of benefit.

Effect of six different cooking techniques in the nutritional composition of two fish species previously selected as optimal for renal patient's diet

Benefits of fish consumption are widely known, but there is little information about nutrient values of raw and cooked fish. The aim was to study the impact that six cooking techniques have on the nutritional composition of two fish species with low content of adverse nutrients in renal diet. Raw and steamed, foiled with aluminum, foiled with banana leaf, gas oven-baked, microwave oven-coked and fried lightly samples were chemically analyzed to determine their protein, phosphorus and lipid content. Crevalle jack: all methods increased lipid and protein content and fatty acids (FA) varied in all cooking methods. Phosphorus decreased in the steamed and microwave oven-cooked samples. Red drum: foiled and fried lightly increased lipid content compared to the raw sample. FA concentration changed in all cooking methods. Protein increased with every technique and phosphorus decreased in the steamed and gas oven-baked samples. Renal patients should preferably consume crevalle jack steamed or microwave oven-cooked and red drum steamed or gas oven-baked.