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Nutritional Importance of Selected Fresh Fishes, Shrimps and Mollusks to Meet Compliance with Nutritional Guidelines of n-3 LC-PUFA Intake in Spain

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Biomedical Research Center, Department of Biochemistry and Molecular Biology II, Institute of Nutrition and Food Technology “José Mataix”, University of Granada, Parque Tecnológico de la Salud, Avenida del Conocimiento s/n, 18100 Armilla, Spain
2
Biosanitary Research Institute of Granada, Ibs, 18012 Granada, Spain
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Department of Legal Medicine and Toxicology, School of Medicine, University of Granada, Avda. de la Investigación 11, 18016 Granada, Spain
4
Spanish Biomedical Research Networking Centre, Physiopathology of Obesity and Nutrition (CIBEROBN), Instituto de Salud Carlos III, Monforte de Lemos 3-5, 28029 Madrid, Spain
*
Author to whom correspondence should be addressed.
Academic Editor: Andrew J. Sinclair
Nutrients 2021, 13(2), 465; https://doi.org/10.3390/nu13020465
Received: 1 December 2020 / Revised: 25 January 2021 / Accepted: 27 January 2021 / Published: 30 January 2021
Fishery products are the main source of dietary n-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA). Following the European Commission’s request to address the risks and benefits of seafood consumption, and taking into account the great variability of nutrient and contaminant levels in fishery products, the present work aims to estimate the n-3 LC-PUFA provided per serving of selected fishes, shrimps and mollusks that are commonly consumed in Spain. This would enable the establishment of a risk–benefit analysis of fish consumption and provide recommendations for fish intake to comply with nutritional guidelines of n-3 LC-PUFA intake. We confirmed high variation in the pattern and contents of fatty acids for different species. n-6 PUFA were minor fatty acids, whereas palmitic (C16:0), oleic (C18:1 n-9), and mainly eicosapentaenoic (C20:5 n-3) and docosahexaenoic (C22:6 n-3) acids were the major fatty acids in the sample. Therefore, consumption of 2–3 servings per week of a variety of fishery products may contribute to compliance with the recommended daily n-3 LC-PUFA intake while maintaining an adequate balance to avoid contaminant-derived potential risks (metals and others). Taking the fatty acid content of fishery products described in this study into consideration, it is advisable to include one serving of fatty fish per week in order to meet recommended n-3 LC-PUFA levels. View Full-Text
Keywords: fishery products; omega 3; fatty acids; docosahexaenoic acid; eicosapentaenoic acid fishery products; omega 3; fatty acids; docosahexaenoic acid; eicosapentaenoic acid
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MDPI and ACS Style

Mesa, M.D.; Gil, F.; Olmedo, P.; Gil, A. Nutritional Importance of Selected Fresh Fishes, Shrimps and Mollusks to Meet Compliance with Nutritional Guidelines of n-3 LC-PUFA Intake in Spain. Nutrients 2021, 13, 465. https://doi.org/10.3390/nu13020465

AMA Style

Mesa MD, Gil F, Olmedo P, Gil A. Nutritional Importance of Selected Fresh Fishes, Shrimps and Mollusks to Meet Compliance with Nutritional Guidelines of n-3 LC-PUFA Intake in Spain. Nutrients. 2021; 13(2):465. https://doi.org/10.3390/nu13020465

Chicago/Turabian Style

Mesa, Maria D., Fernando Gil, Pablo Olmedo, and Angel Gil. 2021. "Nutritional Importance of Selected Fresh Fishes, Shrimps and Mollusks to Meet Compliance with Nutritional Guidelines of n-3 LC-PUFA Intake in Spain" Nutrients 13, no. 2: 465. https://doi.org/10.3390/nu13020465

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