Pubblicazione scientifica

Mussel Consumption as a “Food First” Approach to Improve Omega-3 Status

FILONE TECNOLOGICO	TEMA
economia circolare e sostenibilità
trasformazione e commercializzazione

RIASSUNTO

Numerous United Kingdom and European Union expert panels recommend that the general adult population consumes ~250 mg of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) per day through the consumption of one portion of oily fish per week. The long-chain omega-3 fatty acids EPA and DHA are only found in appreciable amounts in marine organisms. Increasing oily fish consumption conflicts with sustaining fisheries, so alternative dietary sources of EPA and DHA must be explored. Mussels are high in omega-3 polyunsaturated fatty acids (PUFAs) and a good source of essential amino acids. Therefore, we aimed to investigate the impact of introducing mussels as a protein source in the lunchtime meal three times per week for two weeks on the omega-3 status of free-living participants. Following an initial two-week monitoring period, 12 participants (eight male and four female) attended the nutrition laboratory three times per week for two weeks. Each participant received a personalised lunch constituting one-third of their typical daily calorie consumption with ~20% of the calories supplied as cooked mussels. A portion of cooked mussels from each feeding occasion was tested for total omega-3 content. The mean ± SD mussel EPA + DHA content was 518.9 ± 155.7 mg/100 g cooked weight, meaning that each participant received on average 709.2 ± 252.6 mg of EPA + DHA per meal or 304.0 ± 108.2 mg of EPA + DHA per day. Blood spot analysis revealed a significant increase in the omega-3 index (week 1 = 4.27 ± 0.81; week 4 = 5.07 ± 1.00) and whole blood EPA content during the study (%EPA week 1 = 0.70 ± 0.0.35; %EPA week 4 = 0.98 ± 0.35). Consuming mussels three times per week for two weeks as the protein source in a personalised lunchtime meal is sufficient to moderately improve the omega-3 index and whole blood DHA + EPA content in young healthy adults.

DATA

Data di pubblicazione: 19/06/2019

AUTORI

CARBONI STEFANO
KAUR GUNVEEN
PRYCE ABIGAIL
MCKEE KYLE
DESBOIS ANDREW P
DICK JAMES R
GALLOWAY STUART D R
HAMILTON DAVID LEE

ENTE DI AFFERENZA

FACULTY OF NATURAL SCIENCES INST AQUACULTURE UNIV STIRLING PATHFOOT BLDG STIRLING FK9 4LA UK STEFANO CARBONI STIR AC UK SC ANDREW DESBOIS STIR AC UK APD JR DICK STIR AC UK JRD
INST PHYSICAL ACTIVITY & NUTRITION IPAN SCHOOL OF EXERCISE & NUTRITION SCIENCES DEAKIN UNIV GEELONG 3216 AUSTRALIA GUNVEEN KAUR DEAKIN EDU AU
FACULTY OF HEALTH SCIENCES & SPORT PHYSIOLOGY EXERCISE & NUTRITION RSCH GROUP UNIV STIRLING COTTRELL BLDG STIRLING FK9 4LA UK APRYCE202 CALEDONIAN AC UK AP KYLEM0419 LIVE COM KM SDR GALLOWAY STIR AC UK SDRG

RIVISTA

Nutrients, 11(6), 1381

IMPACT FACTOR

4,210

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