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Aoua C, Yacoubi B, Zekhnini A. Effect of Fishing Season and Size on the Physicochemical and Microbiological Characteristics of Salted Sardines ( Sardina pilchardus). INTERNATIONAL JOURNAL OF FOOD SCIENCE 2024; 2024:9376432. [PMID: 38410762 PMCID: PMC10896651 DOI: 10.1155/2024/9376432] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Revised: 01/23/2024] [Accepted: 02/02/2024] [Indexed: 02/28/2024]
Abstract
Salting is the preferred method used by manufacturers to preserve the quality of fish. The aim of this study was to investigate the effect of size and fishing season on the physicochemical and microbiological characteristics of sardines. Two batches of sardines, caught, in winter and summer, were sorted according to size, salted, matured, and stored at 18°C. A control batch, consisting of sardines from the summer batch, was also prepared without subcutaneous fat. Various physicochemical and microbiological parameters were monitored during 12 weeks of maturation. The recorded values showed a decrease in pH, moisture content, and water activity (a measure of the water available for biological and chemical processes), while salt concentration increased. When comparing samples, the lowest values for histamine (94.3 and 48.3 mg/kg) and lipids (9.3 and 8.2%) were observed in the large and small sardines of the winter batch, respectively. In the summer batch, higher values were recorded for histamine (847.3 and 127.9 mg/kg) and lipids (14.5 and 8.6%) in the large and small sardines. Furthermore, the removal of fat in control of the summer batch resulted in lower histamine accumulation compared to the batch with fat. The microbiological parameters showed a decrease in the number of nonhalophile bacteria, while the number of halophile bacteria increased. This study showed a strong correlation between three important factors, fishing season, fish size, and histamine content, which can contribute to the successful salting of sardines and ensure the wholesomeness of the final product.
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Affiliation(s)
- Charifa Aoua
- Department of Biology, Aquatic Systems Laboratory, Marine and Continental Environments, Faculty of Science, 8106 Agadir, Morocco
| | - Bouchra Yacoubi
- Department of Biology, Aquatic Systems Laboratory, Marine and Continental Environments, Faculty of Science, 8106 Agadir, Morocco
| | - Abderrahmane Zekhnini
- Department of Biology, Aquatic Systems Laboratory, Marine and Continental Environments, Faculty of Science, 8106 Agadir, Morocco
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2
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Tan K, Lim L, Peng Y, Cheong KL. Effects of food processing on the lipid nutritional quality of commercially important fish and shellfish. Food Chem X 2023; 20:101034. [PMID: 38144794 PMCID: PMC10739925 DOI: 10.1016/j.fochx.2023.101034] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2023] [Revised: 11/21/2023] [Accepted: 11/23/2023] [Indexed: 12/26/2023] Open
Abstract
Fish and shellfish are important sources of high quality lipids, especially omega-3 long-chain polyunsaturated fatty acids. In most countries, seafood is eaten cooked to eliminate any potential parasites and pathogens. In addition, cold storage plays an important role in extending the shelf life of seafood. However, both cooking and storage processes can cause alterations in the lipid content and fatty acid profile of fish and shellfish. Although the lipid nutritional quality of fish and shellfish have recently been reviewed, these reviews mainly focus on raw seafood, and information on the impact of food processing on the lipid nutritional quality of fish and shellfish still lacks coherence. Therefore, this study was carried out to provides a critical reviews on the effects of food processing, especially cooking and cold storge, on the lipid nutritional quality of fish and shellfish. Overall, from the perspective of lipid nutritional quality, baking and steaming are the most recommended cooking methods for fish and shellfish, respectively, while it is strongly not recommended to fry seafood with margarine. For cold storage, 3 days and 2 weeks are the most recommended storage periods for refrigeration and frozen storage, respectively. This article can provides consumers with useful information to choose food preparation and storage methods based on their personal interest in specific lipid nutritional quality indicators.
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Affiliation(s)
- Karsoon Tan
- College of Marine Science, Guangxi Key Laboratory of Beibu Gulf Biodiversity Conservation, Beibu Gulf Ocean Development Research Center, Beibu Gulf University, Qinzhou, Guangxi, China
| | - Leongseng Lim
- Borneo Marine Research Institute, Universiti Malaysia Sabah, Kota Kinabalu, Sabah, Malaysia
| | - Ya Peng
- College of Marine Science, Guangxi Key Laboratory of Beibu Gulf Biodiversity Conservation, Beibu Gulf Ocean Development Research Center, Beibu Gulf University, Qinzhou, Guangxi, China
| | - Kit-Leong Cheong
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
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3
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Tan K, Huang L, Tan K, Lim L, Peng Y, Cheong KL. Effects of culinary treatments on the lipid nutritional quality of fish and shellfish. Food Chem X 2023; 19:100856. [PMID: 37780264 PMCID: PMC10534239 DOI: 10.1016/j.fochx.2023.100856] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2023] [Revised: 08/06/2023] [Accepted: 08/30/2023] [Indexed: 10/03/2023] Open
Abstract
Coronary heart disease (CHD) is one of the leading causes of death worldwide. Seafood, especially fish and shellfish, is a healthy food that reduces the risk of CHD. In many regions, seafood is consumed cooked to eliminate potentially pathogenic microorganisms. Although there have been many reports of culinary preparations causing changes in the fatty acid profile of fish and shellfish, this information has not been well organized, and most of it is not associated to CHD. Therefore, this study was conducted to study the effect of culinary treatments of seafood on lipid nutritional quality in relation to promotion/prevention of CHD. In this study, fatty acid profiles of fish and shellfish prepared with different culinary preparations were obtained from published literature. Lipid nutritional quality indices related to promoting/preventing CHD were calculated and analyzed to reveal the effects of culinary treatment on the lipid nutritional quality of fish and shellfish in promoting/preventing of CHD. The information in this article is very useful and can fill the knowledge gap of the effects of culinary preparation on the lipid nutritional quality of fish and shellfish. Such information is very useful for guiding consumers to choose better ways to cook fish and shellfish to reduce the risk of CHD.
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Affiliation(s)
- Karsoon Tan
- College of Marine Science, Guangxi Key Laboratory of Beibu Gulf Biodiversity Conservation, Beibu Gulf Ocean Development Research Centre, Beibu Gulf University, Qinzhou, Guangxi, China
| | - Leiheng Huang
- College of Marine Science, Guangxi Key Laboratory of Beibu Gulf Biodiversity Conservation, Beibu Gulf Ocean Development Research Centre, Beibu Gulf University, Qinzhou, Guangxi, China
| | - Kianann Tan
- College of Marine Science, Guangxi Key Laboratory of Beibu Gulf Biodiversity Conservation, Beibu Gulf Ocean Development Research Centre, Beibu Gulf University, Qinzhou, Guangxi, China
| | - Leongseng Lim
- Borneo Marine Research Institute, Universiti Malaysia Sabah, Kota Kinabalu, Sabah, Malaysia
| | - Ya Peng
- College of Marine Science, Guangxi Key Laboratory of Beibu Gulf Biodiversity Conservation, Beibu Gulf Ocean Development Research Centre, Beibu Gulf University, Qinzhou, Guangxi, China
| | - Kit-Leong Cheong
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
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4
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Nartea A, Ismaiel L, Frapiccini E, Falcone PM, Pacetti D, Frega NG, Lucci P, Colella S. Impact of Modern Oven Treatments on Lipid Oxidation and Vitamin E Content of Fillets from Sardine ( Sardina pilchardus) at Different Reproductive Cycle Phases. Antioxidants (Basel) 2023; 12:1312. [PMID: 37372042 DOI: 10.3390/antiox12061312] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2023] [Revised: 06/09/2023] [Accepted: 06/15/2023] [Indexed: 06/29/2023] Open
Abstract
The beneficial effects of sardine consumption can be related to the presence of bioactive compounds, such as vitamin E and ω3 polyunsaturated fatty acids. In any case, the levels of these compounds in sardine fillet depend on different factors mainly related to the diet and reproductive cycle phase of the fish as well as the technological treatments carried out to cook the fillets. The aim of the present study is two-fold: first, to evaluate changes in the total fatty acid profile, lipid oxidation, and vitamin E content of raw fillets from sardine (Sardina pilchardus) at different reproductive cycle phases (pre-spawning, spawning, and post-spawning); and second, to highlight how these nutritional profiles are affected by three oven treatments (conventional, steam, and sous-vide). For this purpose, raw fish was grouped into pre-spawning, spawning, and post-spawning phases according to the mesenteric fat frequency and the gonadosomatic index evaluation, and submitted to conventional (CO), steam (SO), and sous-vide (SV) baking. The ratio of EPA/DHA and vitamin E increased from post-spawning to pre-spawning, to spawning. Considering the reproductive phases, baking affected the oxidative degree differently: a CO > SO ≥ SV impact was found in the worst scenario (post-spawning), mitigated by vitamin E, to CO ≥ SO > SV in the best scenario (spawning). SV was the best treatment with high values of vitamin E in pre-spawning individuals (110.1 mg/kg). This study shows how vitamin E is correlated to the combined effect of endogenous and exogenous factors.
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Affiliation(s)
- Ancuta Nartea
- Department of Agricultural, Food and Environmental Sciences, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy
| | - Lama Ismaiel
- Department of Agricultural, Food and Environmental Sciences, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy
| | - Emanuela Frapiccini
- National Research Council-Institute of Marine Biological Resources and Biotechnologies (CNR-IRBIM), 60125 Ancona, Italy
| | - Pasquale Massimiliano Falcone
- Department of Agricultural, Food and Environmental Sciences, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy
| | - Deborah Pacetti
- Department of Agricultural, Food and Environmental Sciences, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy
| | - Natale Giuseppe Frega
- Department of Agricultural, Food and Environmental Sciences, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy
| | - Paolo Lucci
- Department of Agricultural, Food and Environmental Sciences, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy
| | - Sabrina Colella
- National Research Council-Institute of Marine Biological Resources and Biotechnologies (CNR-IRBIM), 60125 Ancona, Italy
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Effect of in-house cooking in Mytilus galloprovincialis and Trachurus trachurus: Lipid and fatty acids quality and polycyclic aromatic hydrocarbons formation. Food Chem Toxicol 2023; 173:113606. [PMID: 36642219 DOI: 10.1016/j.fct.2023.113606] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Revised: 01/04/2023] [Accepted: 01/09/2023] [Indexed: 01/15/2023]
Abstract
Cooking effect (grilling - barbecue, oven-cooking, frying, boiling and microwaving) on lipid and fatty acids (FAs) in mussel Mytilus galloprovincialis and fish Trachurus trachurus was investigated. The levels of priority PAHs were also evaluated as well as the potential risk associated with their consumption. Cooking increased lipid content, reaching the highest value in fried product with 13.2 and 5.6 g/100 g in mussel and fish, respectively. The n-3/n-6 ranged from 0.15 to 5.31 in mussel and from 0.29 to 5.35 in mackerel. In both species, frying and oven-cooking negatively affected FAs composition as shown by the lipid quality indices. However, FAs profile exhibited by species after cooking remained beneficial for human health. Concerning PAHs, levels ranged from 31 to 78 μg/kg in M. galloprovincialis, and from 8.4 to 25 μg/kg in T. trachurus. The minimum and maximum values were found, respectively, in the raw product and after barbecue cooking with charcoal placed at 4 cm away from the seafood. The carcinogenic benzo[a]pyrene was detected only in mussels after barbecue cooking. Risk assessment of dietary exposure to PAHs, calculated by the Hazard Quotient and Cancer Risk, showed that the consumption of cooked seafood should not be a concern for human health.
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Biandolino F, Prato E, Grattagliano A, Parlapiano I. Effect of Different Cooking Methods on Lipid Content and Fatty Acid Profile of Red Mullet (<i>Mullus barbatus</i>). POL J FOOD NUTR SCI 2023. [DOI: 10.31883/pjfns/159651] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/18/2023] Open
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7
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Does adding thyme and rosemary essential oils to sunflower oil during shallow-frying increase the lipid quality of Atlantic bonito? Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100500] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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8
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Di Bella G, Litrenta F, Pino S, Tropea A, Potortì AG, Nava V, Lo Turco V. Variations in fatty acid composition of Mediterranean anchovies (Engraulis encrasicolus) after different cooking methods. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04043-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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9
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Jiménez-Sánchez A, Martínez-Ortega AJ, Remón-Ruiz PJ, Piñar-Gutiérrez A, Pereira-Cunill JL, García-Luna PP. Therapeutic Properties and Use of Extra Virgin Olive Oil in Clinical Nutrition: A Narrative Review and Literature Update. Nutrients 2022; 14:nu14071440. [PMID: 35406067 PMCID: PMC9003415 DOI: 10.3390/nu14071440] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2022] [Revised: 03/24/2022] [Accepted: 03/25/2022] [Indexed: 02/06/2023] Open
Abstract
Extra virgin olive oil (EVOO) is a cornerstone of the Mediterranean diet (MedD). In this narrative review, we synthesize and illustrate the various characteristics and clinical applications of EVOO and its components—such as oleic acid, hydroxytyrosol, and oleuropein—in the field of clinical nutrition and dietetics. The evidence is split into diet therapy, oleic acid-based enteral nutrition formulations and oral supplementation formulations, oleic acid-based parenteral nutrition, and nutraceutical supplementation of minor components of EVOO. EVOO has diverse beneficial health properties, and current evidence supports the use of whole EVOO in diet therapy and the supplementation of its minor components to improve cardiovascular health, lipoprotein metabolism, and diabetes mellitus in clinical nutrition. Nevertheless, more intervention studies in humans are needed to chisel specific recommendations for its therapeutic use through different formulations in other specific diseases and clinical populations.
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Affiliation(s)
- Andrés Jiménez-Sánchez
- Unidad de Gestión Clínica de Endocrinología y Nutrición, Hospital Universitario Virgen del Rocío, Avda. Manuel Siurot s/n, 41013 Seville, Spain; (P.J.R.-R.); (A.P.-G.); (J.L.P.-C.)
- Instituto de Biomedicina de Sevilla (IBiS), Hospital Universitario Virgen del Rocío/CSIC/Universidad de Sevilla, Avda. Manuel Siurot s/n, 41013 Seville, Spain;
- Correspondence: (A.J.-S.); (P.P.G.-L.)
| | - Antonio Jesús Martínez-Ortega
- Instituto de Biomedicina de Sevilla (IBiS), Hospital Universitario Virgen del Rocío/CSIC/Universidad de Sevilla, Avda. Manuel Siurot s/n, 41013 Seville, Spain;
- Unidad de Gestión Clínica de Endocrinología y Nutrición, Hospital Torrecárdenas, C. Hermandad de Donantes de Sangre, s/n, 04009 Almería, Spain
| | - Pablo Jesús Remón-Ruiz
- Unidad de Gestión Clínica de Endocrinología y Nutrición, Hospital Universitario Virgen del Rocío, Avda. Manuel Siurot s/n, 41013 Seville, Spain; (P.J.R.-R.); (A.P.-G.); (J.L.P.-C.)
- Instituto de Biomedicina de Sevilla (IBiS), Hospital Universitario Virgen del Rocío/CSIC/Universidad de Sevilla, Avda. Manuel Siurot s/n, 41013 Seville, Spain;
| | - Ana Piñar-Gutiérrez
- Unidad de Gestión Clínica de Endocrinología y Nutrición, Hospital Universitario Virgen del Rocío, Avda. Manuel Siurot s/n, 41013 Seville, Spain; (P.J.R.-R.); (A.P.-G.); (J.L.P.-C.)
- Instituto de Biomedicina de Sevilla (IBiS), Hospital Universitario Virgen del Rocío/CSIC/Universidad de Sevilla, Avda. Manuel Siurot s/n, 41013 Seville, Spain;
| | - José Luis Pereira-Cunill
- Unidad de Gestión Clínica de Endocrinología y Nutrición, Hospital Universitario Virgen del Rocío, Avda. Manuel Siurot s/n, 41013 Seville, Spain; (P.J.R.-R.); (A.P.-G.); (J.L.P.-C.)
- Instituto de Biomedicina de Sevilla (IBiS), Hospital Universitario Virgen del Rocío/CSIC/Universidad de Sevilla, Avda. Manuel Siurot s/n, 41013 Seville, Spain;
| | - Pedro Pablo García-Luna
- Unidad de Gestión Clínica de Endocrinología y Nutrición, Hospital Universitario Virgen del Rocío, Avda. Manuel Siurot s/n, 41013 Seville, Spain; (P.J.R.-R.); (A.P.-G.); (J.L.P.-C.)
- Instituto de Biomedicina de Sevilla (IBiS), Hospital Universitario Virgen del Rocío/CSIC/Universidad de Sevilla, Avda. Manuel Siurot s/n, 41013 Seville, Spain;
- Correspondence: (A.J.-S.); (P.P.G.-L.)
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Abstract
The global production of farmed Atlantic salmon amounts to over 2 million tons per year. Consumed all over the world, salmon is not only delicious but also nutritious. This paper deals with the relationship between moisture content, low-field nuclear magnetic resonance (LF-NMR), scanning electron microscope (SEM), and sensory evaluation in the baking process of salmon. An artificial neural network (ANN) model has been established to simulate the change of moisture content and energy consumed in the baking process. Through the study of LF-NMR, SEM, and sensory evaluation, it was found that the change of sensory indexes was consistent with the results observed by LF-NMR and SEM. With the increase of temperature, muscle fibers contracted, the interstices increased, the rate of water loss increased, and the sensory score decreased. Initial moisture content, baking time, baking temperature, baking humidity, and baking air velocity were employed as the baking control parameters for the ANN. ANN can be used to determine the moisture content and energy consumed of baking salmon. The best network topology occurred with 5 input layer neurons, 17 hidden layer neurons, and 2 output layer neurons, and the MSE was 0.00153, and Rall was 0.99661. According to the experiment, it was demonstrated that the ANN is a reliable software-based method.
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Mariano BJ, Sales de Oliveira V, Hidalgo Chávez DW, Castro RN, Riger CJ, Mendes JS, da Costa Souza M, Helena Frankland Sawaya AC, Sampaio GR, Ferraz da Silva Torres EA, Saldanha T. Biquinho pepper (Capsium chinense): Bioactive compounds, in vivo and in vitro antioxidant capacities and anti-cholesterol oxidation kinetics in fish balls during frozen storage. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101647] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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12
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Tokur B, Korkmaz K, Uçar Y. The addition of commercial sage essential oil to sunflower oil: Improving the lipid quality of fried dark muscle fish. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16326] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Bahar Tokur
- Fatsa Faculty of Marine Sciences Ordu University Ordu Turkey
| | - Koray Korkmaz
- Fatsa Faculty of Marine Sciences Ordu University Ordu Turkey
| | - Yılmaz Uçar
- Fatsa Faculty of Marine Sciences Ordu University Ordu Turkey
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Szabo Z, Marosvölgyi T, Szabo E, Koczka V, Verzar Z, Figler M, Decsi T. Effects of Repeated Heating on Fatty Acid Composition of Plant-Based Cooking Oils. Foods 2022; 11:foods11020192. [PMID: 35053923 PMCID: PMC8774349 DOI: 10.3390/foods11020192] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 01/10/2022] [Accepted: 01/10/2022] [Indexed: 01/25/2023] Open
Abstract
Several polyunsaturated fatty acids are considered to have beneficial health effects, while saturated fatty acids and industrial trans fatty acids (TFAs) are linked to negative health consequences. Given the increased formation of TFAs during heating, many studies already investigated compositional changes in oils after prolonged heating or at extremely high temperatures. In contrast, our aim was to measure changes in fatty acid composition and in some health-related indices in edible oils after short-time heating that resembles the conventional household use. Potatoes were fried in palm, rapeseed, soybean, sunflower and extra virgin olive oils at 180 °C for 5 min, and samples were collected from fresh oils and after 1, 5 and 10 consecutive heating sequences. Regardless of the type of oil, the highest linoleic acid and alpha-linolenic acid values were measured in the fresh samples, whereas significantly lower values were detected in almost all samples following the heating sequences. In contrast, the lowest levels of TFAs were detected in the fresh oils, while their values significantly increased in almost all samples during heating. Indices of atherogenicity and thrombogenicity were also significantly higher in these oils after heating. The present data indicate that prolonged or repeated heating of vegetable oils should be avoided; however, the type of oil has a greater effect on the changes of health-related indices than the number of heating sequences.
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Affiliation(s)
- Zoltan Szabo
- Institute of Nutritional Sciences and Dietetics, Faculty of Health Sciences, University of Pecs, 7621 Pecs, Hungary; (Z.S.); (Z.V.); (M.F.)
| | - Tamas Marosvölgyi
- Institute of Bioanalysis, Medical School, University of Pecs, 7624 Pecs, Hungary;
- Department of Pediatrics, Clinical Centre, University of Pecs, 7623 Pecs, Hungary;
| | - Eva Szabo
- Department of Biochemistry and Medical Chemistry, Medical School, University of Pecs, 7624 Pecs, Hungary;
- Correspondence:
| | - Viktor Koczka
- Department of Biochemistry and Medical Chemistry, Medical School, University of Pecs, 7624 Pecs, Hungary;
- Doctoral School of Health Sciences, Faculty of Health Sciences, University of Pecs, 7621 Pecs, Hungary
| | - Zsofia Verzar
- Institute of Nutritional Sciences and Dietetics, Faculty of Health Sciences, University of Pecs, 7621 Pecs, Hungary; (Z.S.); (Z.V.); (M.F.)
| | - Maria Figler
- Institute of Nutritional Sciences and Dietetics, Faculty of Health Sciences, University of Pecs, 7621 Pecs, Hungary; (Z.S.); (Z.V.); (M.F.)
- 2nd Department of Internal Medicine and Nephrology Centre, Clinical Centre, University of Pecs, 7624 Pecs, Hungary
| | - Tamas Decsi
- Department of Pediatrics, Clinical Centre, University of Pecs, 7623 Pecs, Hungary;
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Benvenga S, Famà F, Perdichizzi LG, Antonelli A, Brenta G, Vermiglio F, Moleti M. Fish and the Thyroid: A Janus Bifrons Relationship Caused by Pollutants and the Omega-3 Polyunsaturated Fatty Acids. Front Endocrinol (Lausanne) 2022; 13:891233. [PMID: 35712237 PMCID: PMC9196333 DOI: 10.3389/fendo.2022.891233] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Accepted: 04/21/2022] [Indexed: 12/20/2022] Open
Abstract
Benefits of the omega-3 polyunsaturated fatty acids (PUFA) on a number of clinical disorders, including autoimmune diseases, are widely reported in the literature. One major dietary source of PUFA are fish, particularly the small oily fish, like anchovy, sardine, mackerel and others. Unfortunately, fish (particularly the large, top-predator fish like swordfish) are also a source of pollutants, including the heavy metals. One relevant heavy metal is mercury, a known environmental trigger of autoimmunity that is measurable inside the thyroid. There are a number of interactions between the omega-3 PUFA and thyroid hormones, even at the level of the thyroid hormone transport proteins. Concerning the mechanisms behind the protection from/amelioration of autoimmune diseases, including thyroiditis, that are caused by the omega-3 PUFA, one can be the decreased production of chemokines, a decrease that was reported in the literature for other nutraceuticals. Recent studies point also to the involvement of resolvins. The intracellular increase in resolvins is associated with the tissue protection from inflammation that was observed in experimental animals after coadministration of omega-3 PUFA and thyroid hormone. After having presented data on fish consumption at the beginning, we conclude our review by presenting data on the market of the dietary supplements/nutraceuticals. The global omega-3 products market was valued at USD 2.10 billion in 2020, and was projected to go up at a compound annual growth rate of 7.8% from 2020 to 2028. Among supplements, fish oils, which are derived mainly from anchovies, are considered the best and generally safest source of omega-3. Taking into account (i) the anti-autoimmunity and anti-cancer properties of the omega-3 PUFA, (ii) the increasing incidence of both autoimmune thyroiditis and thyroid cancer worldwide, (iii) the predisposing role for thyroid cancer exerted by autoimmune thyroiditis, and (iv) the risk for developing metabolic and cardiovascular disorders conferred by both elevated/trendwise elevated serum TSH levels and thyroid autoimmunity, then there is enough rationale for the omega-3 PUFA as measures to contrast the appearance and/or duration of Hashimoto's thyroiditis as well as to correct the slightly elevated serum TSH levels of subclinical hypothyroidism.
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Affiliation(s)
- Salvatore Benvenga
- Department of Clinical and Experimental Medicine, University of Messina, Messina, Italy
| | - Fausto Famà
- Department of Human Pathology in Adulthood and Childhood “G. Barresi”, University of Messina, Messina, Italy
- *Correspondence: Fausto Famà, ;
| | | | - Alessandro Antonelli
- Department of Surgical, Medical, Molecular and Critical Area Pathology, University of Pisa, Pisa, Italy
| | - Gabriela Brenta
- Division of Endocrinology, Dr. Cesar Milstein Hospital, Buenos Aires, Argentina
| | - Francesco Vermiglio
- Department of Clinical and Experimental Medicine, University of Messina, Messina, Italy
| | - Mariacarla Moleti
- Department of Clinical and Experimental Medicine, University of Messina, Messina, Italy
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15
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Tokur B, Korkmaz K, Uçar Y. Enhancing sunflower oil by the addition of commercial thyme and rosemary essential oils: The effect on lipid quality of Mediterranean horse mackerel and anchovy during traditional pan-frying. Int J Gastron Food Sci 2021. [DOI: 10.1016/j.ijgfs.2021.100428] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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16
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Biandolino F, Parlapiano I, Denti G, Di Nardo V, Prato E. Effect of Different Cooking Methods on Lipid Content and Fatty Acid Profiles of Mytilus galloprovincialis. Foods 2021; 10:416. [PMID: 33668614 PMCID: PMC7918191 DOI: 10.3390/foods10020416] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2020] [Revised: 02/08/2021] [Accepted: 02/10/2021] [Indexed: 12/21/2022] Open
Abstract
The effect of cooking (barbecue-grilling, boiling, microwaving, oven cooking and frying) on lipids, fatty acids (FAs) and lipid quality indices of the mussel Mytilus galloprovincialis was investigated. In general, all processing methods significantly (p < 0.05) modified the fatty acid profiles of mussels, although with major changes in fried samples, which exhibited the lowest saturated fatty acids and n-3 and highest polyunsaturated (PUFA) and n-6 FAs content. A significant decrease in the n-3 PUFA from the raw sample to five cooking methods was observed. The n-3/n-6 ratio decreased from raw (6.01) to cooked mussels, exhibiting the lowest value in fried ones (0.15). C20:5 n-3 and C22:6 n-3 significantly decreased during all cooking processes, and overall in fried mussels. It can be concluded that cooking does not compromise the nutritional quality of mussels except with frying, although it resulted in a decrease of the atherogenic and thrombogenic indices.
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Affiliation(s)
- Francesca Biandolino
- National Research Council, Water Research Institute (CNR-IRSA), Via Roma, 3, 74123 Taranto, Italy; (I.P.); (G.D.); (E.P.)
| | - Isabella Parlapiano
- National Research Council, Water Research Institute (CNR-IRSA), Via Roma, 3, 74123 Taranto, Italy; (I.P.); (G.D.); (E.P.)
| | - Giuseppe Denti
- National Research Council, Water Research Institute (CNR-IRSA), Via Roma, 3, 74123 Taranto, Italy; (I.P.); (G.D.); (E.P.)
| | - Veronica Di Nardo
- Department of Biomolecular Sciences, University of Urbino “Carlo Bo” Via Donato Bramante, 28, 61029 Urbino, Italy;
| | - Ermelinda Prato
- National Research Council, Water Research Institute (CNR-IRSA), Via Roma, 3, 74123 Taranto, Italy; (I.P.); (G.D.); (E.P.)
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17
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AlFaris NA, Alshammari GM, AlTamimi JZ, AlMousa LA, AlKehayez NM, Aljabryn DH, Alagal RI, Yahya MA. The protective effect of shrimp cooked in different methods on high-cholesterol- induced fatty liver in rats. Saudi J Biol Sci 2021; 28:170-182. [PMID: 33424294 PMCID: PMC7783650 DOI: 10.1016/j.sjbs.2020.09.036] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2020] [Revised: 08/24/2020] [Accepted: 09/17/2020] [Indexed: 11/25/2022] Open
Abstract
This study examined the impact of different cooking methods on fatty acid (FAs) composition of shrimp meat and the ability of these foods to protect against high cholesterol (HC) diet-induced non-alcoholic fatty liver disease (NAFLD) in rats. Shrimp were cooked for 10 min boiled, grilled, or fried in sunflower oil. Rats (n = 6/group) were fed a normal diet (ND)or high-cholesterol diet (HC) each containing boiled, grilled or fried shrimp powder (15% w/w) (NDBS, NDFS, NDGS for ND or HCBS, HCFS, HCDGS for HC diet). Frying alone significantly reduced total levels of saturated FAs (SFA) and increased total mono- and polyunsaturated FAs (MSFA, and PUFAs, respectively) in shrimp meat. It also increased levels of n-6 PUFAs and linoleic acid (LA) and decreased levels of n-3 PUFAs including eicosapentaenoic FAs (EPA) and docosahexaenoic fatty acid (DHA). When fed to HC rats, only diets containing the grilled and boiled shrimp powders significantly prevented the weight loss, lowered fasting and glucose levels, improved glucose and insulin tolerance, and prevented the increase in serum liver markers, ALT and AST. They also reduced hepatic fat accumulation, reduced serum levels and hepatic levels of cholesterol and triglycerides (TGs), reduced hepatic levels of MDA, tumor necrosis factor-alpha (TNF-α), and IL-6, and increased those of glutathione (GSH) and superoxide dismutase (SOD). No alterations in all these parameters were observed in HC-fed rats which fed fried shrimp. In conclusion, boiling and grilling but not frying are the best method to cook shrimp to preserve their fatty acid content and its nutritional value in ameliorating NAFLD.
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Affiliation(s)
- Nora A AlFaris
- Department of Physical Sport Science, Princess Nourah bint Abdulrahman University, Riyadh, Saudi Arabia
| | - Ghedeir M Alshammari
- Department of Food Science and Nutrition, College of Food and Agricultural Science, King Saud University, Riyadh, Saudi Arabia
| | - Jozaa Z AlTamimi
- Department of Physical Sport Science, Princess Nourah bint Abdulrahman University, Riyadh, Saudi Arabia
| | - Lujain A AlMousa
- Department of Physical Sport Science, Princess Nourah bint Abdulrahman University, Riyadh, Saudi Arabia
| | - Nora M AlKehayez
- Department of Physical Sport Science, Princess Nourah bint Abdulrahman University, Riyadh, Saudi Arabia
| | - Dalal H Aljabryn
- Department of Physical Sport Science, Princess Nourah bint Abdulrahman University, Riyadh, Saudi Arabia
| | - Reham I Alagal
- Department of Physical Sport Science, Princess Nourah bint Abdulrahman University, Riyadh, Saudi Arabia
| | - Mohammed A Yahya
- Department of Food Science and Nutrition, College of Food and Agricultural Science, King Saud University, Riyadh, Saudi Arabia
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18
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Development of gluten-free corn bread enriched with anchovy flour using TOPSIS multi-criteria decision method. Int J Gastron Food Sci 2020. [DOI: 10.1016/j.ijgfs.2020.100281] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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19
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The association between consumption of monounsaturated fats from animal- v. plant-based foods and the risk of type 2 diabetes: a prospective nationwide cohort study. Br J Nutr 2020; 124:102-111. [DOI: 10.1017/s0007114520000677] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
AbstractAlthough higher dietary intake of MUFA has been shown to improve glycaemic control and lipid profiles, whether MUFA consumption from different sources is linked to the development of type 2 diabetes (T2D) remains unclear. We aimed to prospectively assess the associations of plant-derived MUFA (P-MUFA) and animal-derived MUFA (A-MUFA) intakes with T2D risk in a nationwide oriental cohort. Overall, 15 022 Chinese adults, aged ≥20 years, from the China Health and Nutrition Survey (CHNS 1997–2011) were prospectively followed up for a median of 14 years. Consumption of MUFA from plant and animal sources was assessed using 3-d 24-h recalls in each survey, and the cumulative average of intake was calculated. Multivariable-adjusted Cox models were constructed to estimate the hazard ratios (HR) of T2D according to quartiles of MUFA intake. P-MUFA were mainly consumed from cooked vegetable oils, fried bread sticks and rice, while A-MUFA were mainly consumed from pork, lard and eggs. Intake of P-MUFA was associated with a higher risk of T2D (HRQ4 v. Q1 1·50 (95 % CI 1·18, 1·90); Ptrend = 0·0013), whereas A-MUFA showed no significant association (HRQ4 v. Q1 0·84 (95 % CI 0·59, 1·20); Ptrend = 0·30). When further considering the cooking method of food sources, consumption of P-MUFA from fried foods was positively associated with T2D risk (HRQ4 v. Q1 1·60 (95 % CI 1·26, 2·02); Ptrend = 0·0006), whereas non-fried P-MUFA were not associated. Intake of MUFA from fried plant-based foods may elevate T2D risk among the Chinese population.
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20
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Gladyshev MI, Anishchenko OV, Makhutova ON, Kolmakova OV, Trusova MY, Morgun VN, Gribovskaya IV, Sushchik NN. The benefit-risk analysis of omega-3 polyunsaturated fatty acids and heavy metals in seven smoked fish species from Siberia. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2020.103489] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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21
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Gladyshev MI, Sushchik NN. Long-chain Omega-3 Polyunsaturated Fatty Acids in Natural Ecosystems and the Human Diet: Assumptions and Challenges. Biomolecules 2019; 9:biom9090485. [PMID: 31547473 PMCID: PMC6770104 DOI: 10.3390/biom9090485] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2019] [Revised: 08/28/2019] [Accepted: 09/07/2019] [Indexed: 01/05/2023] Open
Abstract
Over the past three decades, studies of essential biomolecules, long-chain polyunsaturated fatty acids of the omega-3 family (LC-PUFAs), namely eicosapentaenoic acid (20:5n-3, EPA) and docosahexaenoic acid (22:6n-3, DHA), have made considerable progress, resulting in several important assumptions. However, new data, which continue to appear, challenge these assumptions. Based on the current literature, an attempt is made to reconsider the following assumptions: 1. There are algal classes of high and low nutritive quality. 2. EPA and DHA decrease with increasing eutrophication in aquatic ecosystems. 3. Animals need EPA and DHA. 4. Fish are the main food source of EPA and DHA for humans. 5. Culinary treatment decreases EPA and DHA in products. As demonstrated, some of the above assumptions need to be substantially specified and changed.
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Affiliation(s)
- Michail I Gladyshev
- Institute of Biophysics of Siberian Branch of Russian Academy of Sciences, Akademgorodok, 50/50, Krasnoyarsk 660036, Russia.
- Siberian Federal University, Svobodny av. 79, Krasnoyarsk 660041, Russia.
| | - Nadezhda N Sushchik
- Institute of Biophysics of Siberian Branch of Russian Academy of Sciences, Akademgorodok, 50/50, Krasnoyarsk 660036, Russia.
- Siberian Federal University, Svobodny av. 79, Krasnoyarsk 660041, Russia.
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22
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Lou-Bonafonte JM, Martínez-Beamonte R, Sanclemente T, Surra JC, Herrera-Marcos LV, Sanchez-Marco J, Arnal C, Osada J. Current Insights into the Biological Action of Squalene. Mol Nutr Food Res 2018; 62:e1800136. [PMID: 29883523 DOI: 10.1002/mnfr.201800136] [Citation(s) in RCA: 78] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2018] [Revised: 05/08/2018] [Indexed: 01/24/2023]
Abstract
Squalene is a triterpenic compound found in a large number of plants and other sources with a long tradition of research since it was first reported in 1926. Herein a systematic review of studies concerning squalene published in the last 8 years is presented. These studies have provided further support for its antioxidant, anti-inflammatory, and anti-atherosclerotic properties in vivo and in vitro. Moreover, an antineoplastic effect in nutrigenetic-type treatments, which depends on the failing metabolic pathway of tumors, has also been reported. The bioavailability of squalene in cell cultures, animal models, and in humans has been well established, and further progress has been made in regard to the intracellular transport of this lipophilic molecule. Squalene accumulates in the liver and decreases hepatic cholesterol and triglycerides, with these actions being exerted via a complex network of changes in gene expression at both transcriptional and post-transcriptional levels. Its presence in different biological fluids has also been studied. The combination of squalene with other bioactive compounds has been shown to enhance its pleiotropic properties and might lead to the formulation of functional foods and nutraceuticals to control oxidative stress and, therefore, numerous age-related diseases in human and veterinary medicine.
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Affiliation(s)
- José M Lou-Bonafonte
- Departamento de Farmacología y Fisiología, Facultad de Ciencias de la Salud y del Deporte, Instituto de Investigación Sanitaria de Aragón-Universidad de Zaragoza, E-22002, Spain.,Instituto Agroalimentario de Aragón, CITA-Universidad de Zaragoza, E-50013, Spain.,CIBER de Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, Madrid, E-28029, Spain
| | - Roberto Martínez-Beamonte
- Instituto Agroalimentario de Aragón, CITA-Universidad de Zaragoza, E-50013, Spain.,CIBER de Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, Madrid, E-28029, Spain.,Departamento de Producción Animal y Ciencia de los Alimentos, Escuela Politécnica Superior de Huesca, Instituto de Investigación Sanitaria de Aragón-Universidad de Zaragoza, Huesca, E-22071, Spain
| | - Teresa Sanclemente
- Departamento de Producción Animal y Ciencia de los Alimentos, Escuela Politécnica Superior de Huesca, Instituto de Investigación Sanitaria de Aragón-Universidad de Zaragoza, Huesca, E-22071, Spain
| | - Joaquín C Surra
- Instituto Agroalimentario de Aragón, CITA-Universidad de Zaragoza, E-50013, Spain.,CIBER de Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, Madrid, E-28029, Spain.,Departamento de Producción Animal y Ciencia de los Alimentos, Escuela Politécnica Superior de Huesca, Instituto de Investigación Sanitaria de Aragón-Universidad de Zaragoza, Huesca, E-22071, Spain
| | - Luis V Herrera-Marcos
- Instituto Agroalimentario de Aragón, CITA-Universidad de Zaragoza, E-50013, Spain.,Departamento de Bioquímica y Biología Molecular y Celular, Facultad de Veterinaria, Instituto de Investigación Sanitaria de Aragón-Universidad de Zaragoza, Zaragoza, E-50013, Spain
| | - Javier Sanchez-Marco
- Departamento de Bioquímica y Biología Molecular y Celular, Facultad de Veterinaria, Instituto de Investigación Sanitaria de Aragón-Universidad de Zaragoza, Zaragoza, E-50013, Spain
| | - Carmen Arnal
- Instituto Agroalimentario de Aragón, CITA-Universidad de Zaragoza, E-50013, Spain.,CIBER de Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, Madrid, E-28029, Spain.,Departamento de Patología Animal, Facultad de Veterinaria, Instituto de Investigación Sanitaria de Aragón-Universidad de Zaragoza, Zaragoza, E-50013, Spain
| | - Jesús Osada
- Instituto Agroalimentario de Aragón, CITA-Universidad de Zaragoza, E-50013, Spain.,CIBER de Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, Madrid, E-28029, Spain.,Departamento de Bioquímica y Biología Molecular y Celular, Facultad de Veterinaria, Instituto de Investigación Sanitaria de Aragón-Universidad de Zaragoza, Zaragoza, E-50013, Spain
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23
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Pérez Palacios T, Caballero D, Bravo S, Mir Bel J, Antequera T. Effect of Cooking Conditions on Quality Characteristics of Confit Cod: Prediction by MRI. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2017. [DOI: 10.1515/ijfe-2016-0311] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractThis study evaluates the effect of low temperature (60, 64 and 68 °C) and different times (15 and 20 min) of cooking on physicochemical and sensory characteristics of confit cod and analyzes confit cod in a non-destructive way by means of magnetic resonance imaging (MRI) and computer vision techniques. Higher scores for acceptability and flavor in 60 °C–20 min and 64 °C–20 min samples and some physicochemical differences were found. These results allow distinguishing four groups of confit cods as a function of cooking conditions – 60 °C–15 min/68 °C–15 min/68 °C–20 min/60 °C–20 min, 64 °C–15 min, 64 °C–20 min – and proposing to cook confit cod at 60–64 °C during 20 min. Prediction by means of computational texture features from MRI gave moderate-to-good correlation (0.6–0.75) for six quality attributes and very good-to-excellent relationship (0.75–1) for other six. Thus, computational texture features seem to be appropriate to determine the quality attributes of confit cod in a non-destructive way.
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24
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Chiou A, Kalogeropoulos N. Virgin Olive Oil as Frying Oil. Compr Rev Food Sci Food Saf 2017; 16:632-646. [PMID: 33371562 DOI: 10.1111/1541-4337.12268] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2017] [Revised: 04/04/2017] [Accepted: 04/05/2017] [Indexed: 01/06/2023]
Abstract
Frying is one of the oldest cooking procedures and is still among the most popular ones for food preparation. Due to their unique sensory characteristics, fried foods are consumed often and with pleasure. During frying, part of the oil is absorbed by the food, thereby becoming part of our diet; most interestingly, in the Mediterranean area approximately 50% of total fat intake is provided by cooking fats. Olive oil is the key lipid component of the Mediterranean diet, the health-promoting effects of which have been largely attributed to olive oil intake. Olive oil is unique among vegetable oils due to its desirable lipid profile and some of its minor components. Scientific evidence now indicates that during frying olive oil behavior is usually equal or superior to that of refined vegetable oils. Herein, an overview of virgin olive oil performance under frying is given, with special reference to the fate of olive oil microconstituents. The compositional changes of foods fried in olive oil are also reviewed and discussed in detail.
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Affiliation(s)
- Antonia Chiou
- Laboratory of Chemistry - Biochemistry - Physical Chemistry of Foods, Dept. of Dietetics and Nutrition, Harokopio Univ., 70 El. Venizelou Ave., Kallithea, 176 71, Athens, Greece
| | - Nick Kalogeropoulos
- Laboratory of Chemistry - Biochemistry - Physical Chemistry of Foods, Dept. of Dietetics and Nutrition, Harokopio Univ., 70 El. Venizelou Ave., Kallithea, 176 71, Athens, Greece
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25
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Does cooking with vegetable oils increase the risk of chronic diseases?: a systematic review. Br J Nutr 2015; 113 Suppl 2:S36-48. [PMID: 26148920 DOI: 10.1017/s0007114514002931] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Overweight/obesity, CVD and type 2 diabetes are strongly associated with nutritional habits. High consumption of fried foods might increase the risk of these disorders. However, it is not clear whether the use of vegetables oils for cooking increases the risk of chronic diseases. We systematically searched for published studies that assessed the association between vegetable oil consumption including fried food consumption and the risk of overweight/obesity or weight gain, T2DM or the metabolic syndrome, and CVD or hypertension in the following databases: PubMed; Web of Science; Google Scholar. Keywords such as 'fried food' or 'vegetable oil' or 'frying' or 'frying oils' or 'dietary fats' and 'weight gain' or 'overweight' or 'obesity' or 'CHD' or 'CVD' or 'type 2 diabetes' or 'metabolic syndrome' were used in the primary search. Additional published reports were obtained through other sources. A total of twenty-three publications were included based on specific selection criteria. Based on the results of the studies included in the present systematic review, we conclude that (1) the myth that frying foods is generally associated with a higher risk of CVD is not supported by the available evidence; (2) virgin olive oil significantly reduces the risk of CVD clinical events, based on the results of a large randomised trial that included as part of the intervention the recommendation to use high amounts of virgin olive oil, also for frying foods; and (3) high consumption of fried foods is probably related to a higher risk of weight gain, though the type of oil may perhaps modify this association.
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26
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Zotos A, Gotsis D, Tsolakis M. The Effect of Prior Frozen Storage (−20°C) on the Quality of Oven-Baked Sardines (Sardina pilchardus). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2015. [DOI: 10.1080/10498850.2013.844217] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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