Nutritional Importance of Selected Fresh Fishes, Shrimps and Mollusks to Meet Compliance with Nutritional Guidelines of n-3 LC-PUFA Intake in Spain
Abstract
:1. Introduction
2. Materials and Methods
2.1. Reagents and Materials
2.2. Samples
2.3. Lipid Isolation and Fatty Acid Methylation
2.4. Quantification of Fatty Acids and Data Calculations
3. Results
4. Discussion
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
- Gil, A.; Gil, F. Fish, a Mediterranean source of n-3 PUFA: Benefits do not justify limiting consumption. Br. J. Nutr. 2015, 113, S58–S67. [Google Scholar] [CrossRef] [PubMed] [Green Version]
- Comitini, F.; Peila, C.; Fanos, V.; Coscia, A. The Docosahexanoic Acid: From the Maternal-Fetal Dyad to Early Life Toward Metabolomics. Front. Pediatrics 2020, 8, 538. [Google Scholar] [CrossRef] [PubMed]
- Tułowiecka, N.; Kotlęga, D.; Prowans, P.; Szczuko, M. The Role of Resolvins: EPA and DHA Derivatives Can Be Useful in the Prevention and Treatment of Ischemic Stroke. Int. J. Mol. Sci. 2020, 21, 7628. [Google Scholar] [CrossRef] [PubMed]
- Parolini, C. Marine n-3 polyunsaturated fatty acids: Efficacy on inflammatory-based disorders. Life Sci. 2020, 263, 118591. [Google Scholar] [CrossRef] [PubMed]
- Rangel-Huerta, O.D.; Aguilera, C.M.; Mesa, M.D.; Gil, A. Omega-3 fatty acids and inflammation: A systematic review of randomised clinical trials. Br. J. Nutr. 2012, 107, S159–S170. [Google Scholar] [CrossRef] [Green Version]
- Delgado-Lista, J.; Perez-Martinez, P.; Lopez-Miranda, J.; Perez-Jimenez, F. Long chain omega-3 fatty acids and cardiovascular disease: A systematic review. Br. J. Nutr. 2012, 107, S201–S213. [Google Scholar] [CrossRef] [Green Version]
- Carpentier, Y.A.; Portois, L.; Malaisse, W.J. n-3 fatty acids and the metabolic syndrome. Am. J. Clin. Nutr. 2006, 83, 1499S–1504S. [Google Scholar] [CrossRef]
- Report of the Joint FAO/WHO Expert Consultation on the Risks and Benefits of Fish Consumption; FAO Fisheries and Aquaculture Report No. 978. Rome 25–29 January 2010. FAO-OMS- Report nº 91; FAO: Rome, Italy, 2010.
- EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA). Scientific Opinion on the substantiation of health claims related to docosahexaenoic acid (DHA) and maintenance of normal (fasting) blood concentrations of triglycerides (ID 533, 691, 3150), protection of blood lipids from oxidative damage (ID 630), contribution to the maintenance or achievement of a normal body weight (ID 629), brain, eye and nerve development (ID 627, 689, 704, 742, 3148, 3151), maintenance of normal brain function (ID 565, 626, 631, 689, 690, 704, 742, 3148, 3151), maintenance of normal vision (ID 627, 632, 743, 3149) and maintenance of normal spermatozoa motility (ID 628) pursuant to Article 13(1) of Regulation (EC) No 1924/2006. EFSA J. 2010, 8, 1734. [Google Scholar]
- EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA). Scientific Opinion on the substantiation of health claims related to docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA) and brain, eye and nerve development (ID 501, 513, 540), maintenance of normal brain function (ID 497, 501, 510, 513, 519, 521, 534, 540, 688, 1323, 1360, 4294), maintenance of normal vision (ID 508, 510, 513, 519, 529, 540, 688, 2905, 4294), maintenance of normal cardiac function (ID 510, 688, 1360), “maternal health; pregnancy and nursing” (ID 514), “to fulfil increased omega-3 fatty acids need during pregnancy” (ID 539), “skin and digestive tract epithelial cells maintenance” (ID 525), enhancement of mood (ID 536), “membranes cell structure” (ID 4295), “anti-inflammatory action” (ID 4688) and maintenance of normal blood LDL-cholesterol concentrations (ID 4719) pursuant to Article 13(1) of Regulation (EC) No 1924/2006. EFSA J. 2011, 9, 2078. [Google Scholar]
- Grigorakis, K. Fillet proximate composition, lipid quality, yields, and organoleptic quality of Mediterranean-farmed marine fish: A review with emphasis on new species. Crit. Rev. Food Sci. Nutr. 2017, 57, 2956–2969. [Google Scholar] [CrossRef]
- EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA). Scientific Opinion on health benefits of seafood (fish and shellfish) consumption in relation to health risks associated with exposure to methylmercury. EFSA J. 2014, 12, 3761. [Google Scholar] [CrossRef] [Green Version]
- Olmedo, P.; Hernández, A.F.; Pla, A.; Femia, P.; Navas-Acien, A.; Gil, F. Determination of essential elements (copper, manganese, selenium and zinc) in fish and shellfish samples. Risk and nutritional assessment and mercury-selenium balance. Food Chem. Toxicol. 2013, 62, 299–307. [Google Scholar] [CrossRef] [PubMed]
- Olmedo, P.; Pla, A.; Hernández, A.F.; Barbier, F.; Ayouni, L.; Gil, F. Determination of toxic elements (mercury, cadmium, lead, tin and arsenic) in fish and shellfish samples. Risk assessment for the consumers. Environ. Int. 2013, 59, 63–72. [Google Scholar] [CrossRef]
- EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA). Opinion of the Scientific Panel on contaminants in the food chain [CONTAM] related to the safety assessment of wild and farmed fish. Question N° EFSA-Q-2004-22. EFSA J. 2005, 236, 118. [Google Scholar]
- Ministerio de Agricultura, Alimentación y Medio Ambiente. Base de Datos de Consumo en Hogares. 2008. Available online: http://www.magrama.gob.es/es/alimentacion/temas/consumo-y-comercializacion-y-distribucion-alimentaria/panel-de-consumo-alimentario/base-de-datos-de-consumo-en-hogares/consulta10.asp (accessed on 15 September 2020).
- Base de Datos Española de Composición de Alimentos, Spanish Food Composition Data Base. Available online: http://www.bedca.net/bdpub/index_en.php (accessed on 15 September 2020).
- United States Department of Agriculture Food Composition Databases. Available online: https://ndb.nal.usda.gov/ndb/search/list (accessed on 15 September 2020).
- Lepage, G.; Roy, C.C. Direct transesterification of all classes of lipids in a one-step reaction. J. Lipid Res. 1986, 27, 114–120. [Google Scholar] [CrossRef]
- Sanchez-Rodriguez, E.; Biel-Glesson, S.; Fernandez-Navarro, J.R.; Calleja, M.A.; Espejo-Calvo, J.A.; Gil-Extremera, B.; de la Torre, R.; Fito, M.; Covas, M.I.; Vilchez, P.; et al. Effects of virgin olive oils differing in their bioactive compound contents on biomarkers of oxidative stress and inflammation in healthy adults: A randomized double-blind controlled trial. Nutrients 2019, 11, 561. [Google Scholar] [CrossRef] [Green Version]
- Food Composition Data: Production, Management and USE by H. Greenfield University of New South Wales, Sydney, Australia and D.A.T. Southgate Formerly of the Agricultural and Food Research Council Institute of Food Research, Norwich, United Kingdom Technical Editors: B.A. Burlingame and U.R. Charrondiere Food and Agriculture Organization of the United Nations Rome. 2003. Available online: http://www.fao.org/3/y4705e/y4705E00.htm#Contents (accessed on 15 December 2020).
- Informe del Comité Científico de la Agencia Española de Seguridad Alimentaria y Nutrición (AESAN) de Revisión y Actualización de las Recomendaciones Dietéticas para la Población Española. Available online: https://www.aesan.gob.es/AECOSAN/docs/documentos/seguridad_alimentaria/evaluacion_riesgos/informes_comite/RECOMENDACIONES_DIETETICAS.pdf (accessed on 15 September 2020).
- Holman, R.T. The slow discovery of the importance of n-3 essential fatty acids in human health. J. Nutr. 1998, 128, 427S–433S. [Google Scholar] [CrossRef] [Green Version]
- Rivers, J.P.; Frankel, T.L. Essential fatty acid deficiency. Br. Med. Bull. 1981, 37, 59–64. [Google Scholar] [CrossRef]
- Spector, A.A.; Kim, H.Y. Discovery of essential fatty acids. J. Lipid Res. 2015, 56, 11–21. [Google Scholar] [CrossRef] [Green Version]
- Holman, R.T.; Johnson, S.B.; Hatch, T.F. A case of human linolenic acid deficiency involving neurological abnormalities. Am. J. Clin. Nutr. 1982, 35, 617–623. [Google Scholar] [CrossRef] [Green Version]
- Chilton, F.H.; Dutta, R.; Reynolds, L.M.; Sergeant, S.; Mathias, R.A.; Seeds, M.C. Precision Nutrition and Omega-3 Polyunsaturated Fatty Acids: A Case for Personalized Supplementation Approaches for the Prevention and Management of Human Diseases. Nutrients 2017, 25, 1165. [Google Scholar] [CrossRef] [PubMed]
- Bobiński, R.; Mikulska, M. The ins and outs of maternal-fetal fatty acid metabolism. Acta Biochim. Pol. 2015, 62, 499–507. [Google Scholar] [CrossRef] [PubMed]
- Jumbe, T.; Comstock, S.S.; Hahn, S.L.; Harris, W.S.; Kinabo, J.; Fenton, J.I. Whole Blood Levels of the n-6 Essential Fatty Acid Linoleic Acid Are Inversely Associated with Stunting in 2-to-6 Year Old Tanzanian Children: A Cross-Sectional Study. PLoS ONE 2016, 11, e0154715. [Google Scholar] [CrossRef] [PubMed] [Green Version]
- Ghasemi, F.S.; Cameron-Smith, D.; Sinclair, A.J. n-3 Docosapentaenoic acid: The iceberg n-3 fatty acid. Curr. Opin. Clin. Nutr. Metab. Care 2020. [Google Scholar] [CrossRef]
- Chiang, N.; Serhan, C.N. Specialized pro-resolving mediator network: An update on production and actions. Essays Biochem. 2020, 64, 443–462. [Google Scholar] [CrossRef]
- Anez-Bustillos, L.; Dao, D.T.; Fell, G.L.; Baker, M.A.; Gura, K.M.; Bistrian, B.R.; Puder, M. Redefining essential fatty acids in the era of novel intravenous lipid emulsions. Clin. Nutr. 2018, 37, 784–789. [Google Scholar] [CrossRef]
- Bouderoua, K.; Mourot, J.; Benmehdi-Tabet-Aoull, F.; Selselet-Attou, G. The effects of season and site of catch on morphometric characteristics, mineral content, and fatty acids of sardines (Sardina pilchardus) caught on the Algerian coast. J. Aquat. Food Prod. Technol. 2011, 20, 412–420. [Google Scholar] [CrossRef]
- Ayas, D.; Ozogul, Y.; Yazgan, H. The effects of season on fat and fatty acids contents of shrimp and prawn species. Eur. J. Lipid Sci. Technol. 2013, 115, 356–362. [Google Scholar] [CrossRef]
- Lerfall, J.; Bendiksen, E.T.; Olsen, J.V.; Morrice, D.; Østerlie, M. A comparative study of organic- versus conventional farmed Atlantic salmon. I. Pigment and lipid content and composition, and carotenoid stability in ice-stored fillets. Aquaculture. 2016, 451, 170–177. [Google Scholar] [CrossRef] [Green Version]
- Atalay, H.; Bilal, T. The effect of using different commercial feeds in sea bream (Sparusaurata L. 1758) and sea bass (Dicentrarchus labrax L. 1758) aquacultured in the güllük gulf (muǧla, türkiye) on fatty acid profile. Turk. J. Vet. Anim. Sci. 2013, 38, 20–25. [Google Scholar] [CrossRef]
- Romotowska, P.E.; Karlsdóttir, M.G.; Gudjónsdóttir, M.; Kristinsson, H.G.; Arason, S. Seasonal and geographical variation in chemical composition and lipid stability of Atlantic mackerel (Scombers combrus) caught in Icelandic waters. J. Food Compos. Anal. 2016, 49, 9–18. [Google Scholar] [CrossRef]
- Sirot, V.; Oseredczuk, M.; Bemrah-Aouachria, N.; Volatier, J.L.; Leblanc, J.C. Lipid and fatty acid composition of fish and fishery products consumed in France: CALIPSO study. J. Food Compos. Anal. 2008, 21, 8–16. [Google Scholar] [CrossRef]
- Orban, E.; Di Lena, G.; Nevigato, T.; Masci, M.; Casini, I.; Caproni, R. Proximate unsaponifiable lipid and fatty acid composition of bogue (Boopsboops) and horse mackerel (Trachurus trachurus) from the Italian trawl fishery. J. Food Compos. Anal. 2011, 24, 1110–1116. [Google Scholar] [CrossRef]
- Velioglu, H.M.; Temiz, H.T.; Boyaci, I.H. Differentiation of fresh and frozen-thawed fish samples using Raman spectroscopy coupled with chemometric analysis. Food Chem. 2015, 172, 283–290. [Google Scholar] [CrossRef]
- Soriguer, F.; Serna, S.; Valverde, E.; Hernando, J.; Martín-Reyes, A.; Soriguer, M.C.; Pareja, A.; Tinahones, F.; Esteva, I. Lipid, protein, and calorie content of different atlantic and mediterranean fish, shellfish, and mollusks commonly eaten in the south of Spain. Eur. J. Epidemiol. 1997, 13, 451–463. [Google Scholar] [CrossRef]
- Afonso, C.; Cardoso, C.; Lourenço, H.M.; Anacleto, P.; Bandarra, N.M.; Carvalho, M.L.; Castro, M.; Nunes, M.L. Evaluation of hazards and benefits associated with the consumption of six fish species from the Portuguese coast. J. Food Compos. Anal. 2013, 32, 9–67. [Google Scholar] [CrossRef]
- Baki, B.; Gönener, S.; Kaya, D. Comparison of food, amino acid and fatty acid compositions of wild and cultivated sea bass (Dicentrarchus labrax L, 1758). Turk. J. Fish. Aquat. Sci. 2015, 15, 175–179. [Google Scholar] [CrossRef]
- Celano, R.; Campone, L.; Piccinelli, A.L.; Acernese, F.; Nabavi, S.M.; Di Bella, G.; Rastrelli, L. Fatty acid composition, antioxidant levels and oxidation products development in the muscle tissue of Merluccius merluccius and Dicentrarchus labrax during ice storage. LWT—Food Sci. Technol. 2016, 73, 654–662. [Google Scholar] [CrossRef]
- Morales-Medina, R.; García-Moreno, P.J.; Pérez-Gálvez, R.; Muñío, M.M.; Guadix, A.; Guadix, E.M. Nutritional indexes, fatty acids profile, and regiodistribution of oil extracted from four discarded species of the Alboran Sea: Seasonal effects. Eur. J. Lipid Sci. Technol. 2016, 118, 1409–1415. [Google Scholar] [CrossRef]
- Bayir, A.; Haliloǧlu, H.I.; Sirkecioǧlu, A.N.; Aras, N.M. Fatty acid composition in some selected marine fish species living in Turkish waters. J. Sci. Food Agric. 2006, 86, 163–168. [Google Scholar] [CrossRef]
- Masa, J.; Ogwok, P.; Muyonga, J.H.; Kwetegyeka, J.; Makokha, V.; Ocen, D. Fatty acid composition of muscle, liver, and adipose tissue of freshwater fish from lake Victoria, Uganda. J. Aquat. Food Prod. Technol. 2011, 20, 64–72. [Google Scholar] [CrossRef]
- Asdari, R.; Aliyu-Paiko, M.; Hashim, R.; Ramachandran, S. Effects of different dietary lipid sources in the diet for Pangasius hypophthalmus (Sauvage, 1878) juvenile on growth performance, nutrient utilization, body indices and muscle and liver fatty acid composition. Aquac. Nutr. 2011, 17, 44–53. [Google Scholar] [CrossRef]
- Fernández, A.; Grienke, U.; Soler-Vila, A.; Guihéneuf, F.; Stengel, D.-B.; Tasdemir, D. Seasonal and geographical variations in the biochemical composition of the blue mussel (Mytilus edulis L.) from Ireland. Food Chem. 2015, 177, 43–52. [Google Scholar] [CrossRef] [PubMed]
- Piretti, M.V.; Taioli, F.; Pagliuca, G. Investigation of the seasonal variations of sterol and fatty acid constituents in the bivalve molluscs Venus gallina and Scapharcaina equivalvis (Bruguiére). Comp. Biochem. Physiol. Part B Comp. Biochem. 1987, 88, 1201–1208. [Google Scholar] [CrossRef]
- Fokina, N.-N.; Ruokolainen, T.-R.; Bakhmet, I.-N.; Nemova, N.-N. Lipid composition in response to temperature changes in blue mussels Mytilus edulis L. from the White Sea. J. Mar. Biol. Assoc. UK 2015, 95, 1629–1634. [Google Scholar] [CrossRef]
- Saito, H.; Sakai, M.; Wakabayashi, T. Characteristics of the lipid and fatty acid compositions of the Humboldt squid, Dosidicus gigas: The trophic relationship between the squid and its prey. Eur. J. Lipid Sci. Technol. 2014, 16, 360–366. [Google Scholar] [CrossRef]
- Reis, D.B.; Acost, N.G.; Almansa, E.; Tocher, D.R.; Andrade, J.P.; Sykes, A.V.; Rodríguez, C. Composition and metabolism of phospholipids in Octopus vulgaris and Sepia officinalis hatchlings. Comp. Biochem. Physiol. Part B Biochem. Mol. Biol. 2016, 200, 62–68. [Google Scholar] [CrossRef] [Green Version]
Scientific Name | Origin | Season of Fishing | Fat Composition (g/100 g) | |
---|---|---|---|---|
Fatty fishes | ||||
Salmon | Salmo salar | Norway (n = 11) | WI; SP; SU | 12.0 |
Mackerel | Scombers combrus | Spain: Andalusia (Med. Coast (n = 8), Atl. Coast (n = 1), Basque Country (n = 2) | WI | 11.9 |
Sardine | Sardina pilchardus | Spain: Málaga (n = 11), Huelva (n = 1) | WI | 7.5 |
Gilt-head | Sparus aurata | Spain: Alicante (n = 4), Murcia (n = 4), Huelva (n = 3) | WI; SP; SU; AU | 7.2 |
Anchovy | Engraulisen crasicolus | Spain: Gerona(n = 4); Italy (n = 4); Morocco (n = 3) | WI | 6.3 |
Medium fatty fishes | ||||
Blue shark | Prionace glauca | Spain: Basque Country (n = 10), Cádiz (n = 1), | WI; SP | 4.5 |
Swordfish | Xiphias gladius | Spain: Galicia (n =9), Huelva (n = 1) | WI; SP; SU | 4.2 |
Red mullet | Mulluss urmuletus | Spain: Huelva (n = 8), Alicante (n = 3) | WI | 3.8 |
Tuna | Thunnus thynnus | Spain: Canary Islands, (n = 7); Ghana (n = 3); Maldives (n = 1) | WI; SP; SU | 3.3 |
White fishes | ||||
Scad (horse mackerel) | Trachurus trachurus | Spain: Med coast (n = 10), Huelva (n = 1) | WI | 2.0 |
Megrim | Lepidor hombus boscii | Spain: Atl. coast of Andalusia (n = 7), Alicante (n = 3) | WI; SP; AU | 1.9 |
Hake | Merluccius gayi | Mauritania (n = 9); Spain: Basque Country (n = 1), Galicia (n = 1) | WI; SP; SU; AU | 1.8 |
Perch* | Lates niloticus | Tanzania (n = 11) | WI; SP | 1.6 |
European seabass | Dicentrarchus labrax | Spain: Murcia (n = 10), Granada (n = 1) | WI; SP | 1.3 |
Common Sole | Solea vulgaris | Spain: Huelva (n = 9), Alicante (n = 2) | WI | 1.3 |
Pangasius * | Pangasius hypophthalmus | Vietnam (n = 11) | WI; SP; AU | 1.2 |
Codfish | Gadus morhua | Spain: Atlantic Northeast (n = 11) | ** | 1.0 |
European hake | Merluccius merluccius | Spain: Med. Coast (n = 10), Huelva (n = 1) | WI | 0.8 |
Blue whiting | Micromesistius poutassou | Spain: Galicia (n = 9); Portugal (n = 2) | WI | 0.7 |
Anglerfish | Lophius piscatorius | Mauritania (n = 11) | WI; AU | 0.6 |
Mollusks and crustacean | ||||
Mussel | Mytilus edulis | Spain: Galicia (n = 11) | WI | 1.9 |
Shrimp | Parapenaeus longirostris | Spain: Huelva (n = 11) | WI | 1.8 |
Clam | Venus gallina | Spain: Huelva (n = 2); Italy (n = 9) | WI | 1.6 |
Squid | Dosidicus gigas | Argentina (n = 11) | WI; SP | 1.5 |
Cuttlefish | Sepia officinalis | Spain: Huelva (n = 10), Alicante (n = 1) | WI; SP; SU | 1.0 |
Fresh Fatty Fishes | Fresh Medium Fatty Fishes | ||||||||
---|---|---|---|---|---|---|---|---|---|
Salmon (n = 11) | Mackerel (n = 11) | Sardine (n = 11) | Gilt-Head (n = 11) | Anchovy (n = 11) | Blue Shark (n = 11) | Swordfish (n = 10) | Red Mullet (n = 11) | Tuna (n = 8) | |
C12:0 | 0.02 ± 0.00 | 0.09 ± 0.01 | n.d. | 0.03 ± 0.01 | 0.12 ± 0.02 | n.d. | 0.02 ± 0.01 | 0.26 ± 0.04 | n.d. |
C13:0 | 0.01 ± 0.00 | n.d. | n.d. | n.d. | n.d. | n.d. | 0.01 ± 0.00 | n.d. | n.d. |
C14:0 | 1.9 ± 0.1 | 4.3 ± 0.7 | 9.4 ± 0.8 | 2.8 ± 0.3 | 6.0 ± 1.0 | 1.1 ± 0.1 | 1.4 ± 0.2 | 3.0 ± 0.2 | 2.9 ± 0.9 |
C14:1 | 0.01 ± 0.00 | n.d. | n.d. | 0.05 ± 0.01 | n.d. | n.d. | n.d. | n.d. | n.d. |
C15:0 | 0.1 ± 0.0 | 0.9 ± 0.1 | n.d. | 0.5 ± 0.1 | 1.1 ± 0.1 | n.d. | 0.2 ± 0.0 | 1.0 ± 0.1 | n.d. |
C16:0 | 9.0 ± 0.6 | 29.9 ± 1.2 | 39.0 ± 2.0 | 23.8 ± 1.8 | 37.7 ± 2.8 | 20.8 ± 0.6 | 17.6 ± 1.3 | 32.5 ± 0.9 | 32.6 ± 1.7 |
C16:1n-7 | 1.8 ± 0.1 | 3.3 ± 0.4 | 7.1 ± 0.4 | 6.1 ± 0.4 | 4.7 ± 0.7 | 3.3 ± 0.3 | 1.8 ± 0.2 | 6.6 ± 0.7 | 4.5 ± 1.0 |
C17:0 | 0.06 ± 0.01 | 0.9 ± 0.1 | n.d. | n.d. | 1.0 ± 0.1 | n.d. | 0.29 ± 0.05 | 1.2 ± 0.1 | 0.8 ± 0.1 |
C17:1n-7 | 0.05 ± 0.01 | n.d. | n.d. | 0.35 ± 0.10 | n.d. | n.d. | 0.30 ± 0.05 | n.d. | n.d. |
C16:2n-4 | 0.13 ± 0.02 | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. |
C18:0 | 1.1 ± 0.1 | 8.0 ± 0.7 | 5.8 ± 0.3 | 4.3 ± 0.8 | 5.3 ± 0.1 | 13.2 ± 0.6 | 4.4 ± 0.7 | 7.1 ± 0.3 | 8.9 ± 0.6 |
C18:1n-9 | 60.1 ± 1.5 | 12.7 ± 2.8 | 10.9 ± 1.1 | 24.8 ± 3.2 | 8.3 ± 0.9 | 15.4 ± 0.8 | 54.0 ± 3.8 | 14.1± 1.4 | 20.6 ± 2.1 |
C18:1n-7 | 1.5 ± 0.1 | 3.1 ± 0.2 | 3.9 ± 0.2 | 2.7 ± 0.3 | n.d. | 5.7 ± 0.2 | 1.5 ± 0.1 | n.d. | 2.7 ± 0.2 |
cisC18:2n-6 | 10.5 ± 0.6 | 1.3 ± 0.1 | 1.9 ± 1.2 | 10.0 ± 2.1 | 1.2 ± 0.2 | 1.1 ± 0.2 | n.d. | n.d. | 0.8 ± 0.1 |
C20:0 | n.d. | 0.5 ± 0.1 | n.d. | n.d. | 0.5 ± 0.1 | n.d. | n.d. | 0.48 ± 0.04 | 0.33 ± 0.06 |
C18:3n-6 | n.d. | n.d. | 1.7 ± 0.2 | 0.15 ± 0.04 | n.d. | n.d. | n.d. | n.d. | n.d. |
C20:1n-9 | 3.2 ± 0.3 | 1.8 ± 0.8 | n.d. | 0.41 ± 0.12 | n.d. | 1.8 ± 0.2 | 3.8 ± 0.9 | n.d. | 1.3 ± 0.3 |
C18:3n-3 | 2.7 ± 0.2 | 0.6 ± 0.1 | 0.33 ± 0.05 | 0.8 ± 0.1 | 0.8 ± 0.2 | n.d. | 0.13 ± 0.02 | n.d. | 0.26 ± 0.04 |
C20:2n-6 | 0.9 ± 0.1 | 1.0 ± 0.1 | 0.8 ± 0.2 | 0.9 ± 0.1 | n.d. | n.d. | 0.20 ± 0.04 | 1.1 ± 0.1 | 0.7 ± 0.1 |
C22:0 | n.d. | n.d. | n.d. | 0.09 ± 0.02 | 0.23 ± 0.02 | n.d. | 0.08 ± 0.02 | 0.29 ± 0.02 | n.d. |
C20:3n-6 | n.d. | n.d. | n.d. | 0.15 ± 0.03 | n.d. | n.d. | 0.02 ± 0.00 | n.d. | 0.08 ± 0.01 |
C22:1n-9 | 0.21 ± 0.02 | n.d. | n.d. | 0.18 ± 0.04 | n.d. | n.d. | 0.5 ± 0.1 | n.d. | 0.27 ± 0.05 |
C20:3n-3 | 0.21 ± 0.05 | n.d. | n.d. | 0.05 ± 0.01 | n.d. | n.d. | 0.06 ± 0.01 | n.d. | 0.19 ± 0.05 |
C20:4n-6 | 0.18 ± 0.05 | 1.4 ± 0.2 | 0.8 ± 0.3 | 2.7 ± 1.0 | 1.2 ± 0.2 | 4.5 ± 0.5 | 0.6 ± 0.2 | 3.2 ± 0.2 | 1.8 ± 0.4 |
C22:2n-6 | 0.45 ± 0.04 | n.d. | n.d. | 0.41 ± 0.07 | n.d. | 0.35 ± 0.06 | n.d. | n.d. | 0.40 ± 0.07 |
C20:5n-3 | 1.9 ± 0.2 | 5.9 ± 0.7 | 7.2 ± 1.3 | 6.5 ± 0.8 | 7.7 ± 0.9 | 5.1 ± 0.3 | 0.9 ± 0.1 | 10.2 ± 0.7 | 3.7 ± 0.7 |
C24:1n-9 | 0.26 ± 0.05 | 1.2 ± 0.1 | n.d. | 0.38 ± 0.05 | 0.8 ± 0.1 | 1.1 ± 0.1 | 0.8 ± 0.3 | 0.49 ± 0.04 | 1.2 ± 0.2 |
C22:5n-3 | 0.8 ± 0.1 | 1.1 ± 0.1 | 1.6 ± 0.3 | 2.8 ± 0.4 | 0.6 ± 0.1 | 5.4 ± 0.3 | 1.0 ± 0.2 | 2.4 ± 0.2 | 1.0 ± 0.1 |
C22:6n-3 | 3.0 ± 0.4 | 22.0 ± 2.6 | 9.6 ± 1.8 | 9.1 ± 1.2 | 22.8 ± 3.8 | 21.3 ± 0.7 | 9.2 ± 2.0 | 16.0 ± 1.8 | 15.0 ± 2.9 |
SFA | 12.1 ± 0.8 | 44.6 ± 1.9 | 54.2 ± 2.8 | 31.5 ± 2.4 | 51.8 ± 3.4 | 35.1 ± 0.8 | 25.0 ± 1.6 | 45.8 ± 1.1 | 45.5 ± 1.8 |
MUFA | 67.1 ± 1.4 | 22.1 ± 3.0 | 22.1 ± 1.1 | 35.0 ± 2.8 | 13.8 ± 1.3 | 27.2 ± 1.1 | 62.8 ± 3.1 | 21.2 ± 1.9 | 30.5 ± 2.3 |
n-6 LC-PUFA | 12.0 ± 0.5 | 3.7 ± 0.3 | 3.5 ± 1.3 | 13.9 ± 1.3 | 2.4 ± 0.9 | 5.9 ± 0.5 | 0.81 ± 0.21 | 4.3 ± 0.3 | 3.8 ± 0.5 |
n-3 LC-PUFA | 8.7 ± 0.7 | 29.7 ± 3.2 | 18.8 ± 4.5 | 19.24 ± 2.2 | 31.9 ± 4.3 | 31.7 ± 0.6 | 11.37 ± 2.2 | 28.6 ± 2.1 | 20.2 ± 3.1 |
n-3/n-6 PUFA | 0.72 ± 0.06 | 8.0 ± 0.6 | 4.3 ± 3.8 | 1.6 ± 0.4 | 13.7 ± 1.8 | 5.7 ± 0.5 | 17.4 ± 2.4 | 6.7 ± 0.5 | 5.4 ± 0.5 |
EPA/DHA | 0.68 ± 0.05 | 0.28 ± 0.02 | 0.82 ± 0.10 | 0.80 ± 0.13 | 0.05 ± 0.01 | 0.24 ± 0.02 | 0.10 ± 0.03 | 0.69 ± 0.07 | 0.40 ± 0.19 |
Scad (n = 11) | Megrim (n = 11) | Hake (n = 11) | Perch (n = 11) | European Seabass (n = 11) | Common Sole (n = 11) | Pangasius (n = 11) | Codfish (n = 11) | European Hake (n = 11) | Blue Whiting (n = 11) | Anglerfish (n = 11) | |
---|---|---|---|---|---|---|---|---|---|---|---|
C12:0 | 0.16 ± 0.03 | 0.11 ± 0.01 | 0.03 ± 0.01 | n.d. | 0.02 ± 0.00 | 0.17 ± 0.03 | 0.17 ± 0.10 | n.d. | n.d. | n.d. | n.d. |
C14:0 | 4.6 ± 0.5 | 4.1 ± 0.6 | 1.6 ± 0.2 | 2.5 ± 0.2 | 2.3 ± 0.2 | 3.0 ± 0.4 | 1.8 ±0.3 | 1.7 ± 0.2 | 1.7 ± 0.1 | 0.9 ± 0.1 | 0.9 ± 0.1 |
C14:1 | n.d. | n.d. | n.d. | n.d. | 0.04 ± 0.00 | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. |
C15:0 | 0.69 ± 0.07 | 0.80 ± 0.02 | 0.26 ± 0.02 | 0.46 ± 0.03 | 0.18 ± 0.02 | 0.9 ± 0.1 | 0.12 ± 0.03 | 0.37 ± 0.03 | 0.7 ± 0.1 | 0.35 ± 0.03 | 0.39 ± 0.03 |
C16:0 | 29.8 ± 1.6 | 26.6 ± 0.9 | 24.5 ± 1.5 | 30.6 ± 1.5 | 22.1 ± 1.1 | 28.1 ± 1.2 | 23.8 ± 0.4 | 23.3 ± 0.5 | 23.8 ± 0.7 | 25.7 ± 0.8 | 22.9 ± 1.5 |
C16:1n-7 | 4.7 ± 0.4 | 5.8 ± 0.5 | 4.5 ± 0.5 | 8.6 ± 1.0 | 4.3 ± 0.4 | 4.3 ± 0.4 | 0.5 ± 0.1 | 2.2 ± 0.2 | 2.2 ± 0.2 | 1.2 ± 0.1 | 4.5 ± 0.4 |
C17:0 | 0.8 ± 0.1 | n.d. | 0.28 ± 0.03 | 0.9 ± 0.0 | 0.17 ± 0.02 | 1.1 ± 0.1 | 0.09 ± 0.02 | n.d. | 0.7 ± 0.1 | 0.43 ± 0.04 | n.d. |
C17:1n-7 | 0.42 ± 0.04 | n.d. | n.d. | 0.43 ± 0.05 | 0.12 ± 0.02 | 0.9 ± 0.1 | n.d. | n.d. | 0.52 ± 0.03 | 0.7 ± 0.1 | 0.9 ± 0.1 |
C18:0 | 7.5 ± 0.5 | 5.4 ± 0.5 | 3.7 ± 0.4 | 8.9 ± 0.6 | 2.0 ± 0.2 | 9.7 ± 0.7 | 23.8 ± 0.3 | 3.2 ±0.2 | 6.6 ± 0.2 | 5.7 ± 0.2 | 7.1 ± 0.4 |
C18:1n-9 | 19.7 ± 2.4 | 11.9 ± 0.7 | 30.1 ± 4.1 | 14.6 ± 0.9 | 34.1 ± 2.1 | 8.0 ± 0.7 | 37.8 ± 2.5 | 7.6 ±0,3 | 10.1 ± 0.8 | 13.7 ± 1.0 | 13.3 ± 1.0 |
C18:1n-7 | 2.9 ± 0.2 | 2.9 ± 0.1 | 2.9 ± 0.1 | 2.9 ± 0.3 | 1.7 ± 0.1 | 4.3 ± 0.3 | 0.6 ± 0.1 | 3.6 ± 0,2 | 3.7 ± 0.8 | 3.1 ± 0.2 | 3.7 ± 0.3 |
cisC18:2n-6 | 1.2 ± 0.2 | 1.0 ± 0.1 | 0.9 ± 0.1 | 1.2 ± 0.1 | 14.0 ± 0.9 | 1.1 ± 0.1 | 6.4 ± 0.7 | 0.98 ± 0.05 | 1.0 ± 0.0 | 1.5 ± 0.1 | 1.3 ± 0.2 |
C20:0 | 0.5 ± 0.1 | 0.21 ± 0.04 | 0.23 ± 0.03 | 0.24 ± 0.02 | n.d. | 0.27 ± 0.04 | 0.11 ± 0.02 | n.d. | 0.21 ± 0.02 | n.d. | n.d. |
C18:3n-6 | n.d. | n.d. | n.d. | n.d. | 0.12 ± 0.01 | n.d. | 0.14 ± 0.03 | n.d. | n.d. | n.d. | n.d. |
C20:1n-9 | 1.6 ± 0.3 | 0.9 ± 0.1 | 4.4 ± 0.8 | 0.28 ± 0.02 | 1.1 ± 0.2 | 0.36 ± 0.04 | 0.5 ± 0.1 | 2.1 ± 0.3 | 0.6 ± 0.1 | n.d. | 0.8 ± 0.1 |
C18:3n-3 | 0.4 ± 0.1 | 0.22 ± 0.05 | 0.48 ± 0.17 | 1.2 ± 0.1 | 1.0 ± 0.1 | 0.23 ± 0.04 | 0.23 ± 0.03 | n.d. | 0.40 ± 0.03 | n.d. | n.d. |
C20:2n-6 | n.d. | 0.6 ± 0.1 | 0.6 ± 0.1 | 0.34 ± 0.02 | 1.0 ± 0.1 | 0.7 ± 0.1 | 0.37 ± 0.08 | 0.74 ± 0.06 | 0.7 ± 0.1 | 0.7 ± 0.1 | 0.22 ± 0.05 |
C22:0 | n.d. | 0.14 ± 0.01 | n.d. | 0.15 ± 0.02 | 0.03 ± 0.00 | n.d. | 0.05 ± 0.01 | n.d. | n.d. | n.d. | n.d. |
C20:3n-6 | n.d. | 0.05 ± 0.01 | n.d. | 0.20 ± 0.02 | 0.05 ± 0.01 | n.d. | 0.7 ± 0.2 | n.d. | n.d. | n.d. | n.d. |
C22:1n-9 | n.d. | 0.10 ± 0.01 | 0.7 ± 0.2 | 0.10 ± 0.02 | 0.10 ± 0.02 | 0.23 ± 0.03 | 0.06 ± 0.04 | 0.29 ± 0.04 | n.d. | n.d. | 0.18 ± 0.03 |
C20:3n-3 | n.d. | n.d. | n.d. | 0.25 ± 0.02 | 0.06 ± 0.01 | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. |
C23:0 | n.d. | 0.18 ± 0.02 | n.d. | n.d. | n.d. | n.d. | 0.04 ± 0.02 | n.d. | n.d. | n.d. | n.d. |
C20:4n-6 | 1.0 ± 0.2 | 2.3 ± 0.2 | 1.3 ± 0.3 | 3.8 ± 0.8 | 0.32 ± 0.05 | 4.4 ± 0.2 | 1.2 ± 0.4 | 2.1 ± 0.2 | 2.3 ± 0.1 | 2.3 ± 0.2 | 6.5 ± 0.3 |
C22:2n-6 | n.d. | n.d. | 0.25 ± 0.05 | n.d. | 0.27 ± 0.03 | 0.24 ± 0.02 | n.d. | n.d. | n.d. | n.d. | n.d. |
C20:5n-3 | 5.1 ± 0.8 | 8.1 ± 1.0 | 4.9 ± 0.7 | 2.9 ± 0.2 | 6.5 ± 1.1 | 6.5 ± 0.5 | 0.20 ± 0.06 | 19.6 ± 0.8 | 7.5 ± 0.4 | 10.1 ± 0.5 | 6.2 ± 0.5 |
C24:1n-9 | 0.9 ± 0.1 | 0.9 ± 0.1 | 1.0 ± 0.1 | 0.41 ± 0.06 | 0.17 ± 0.03 | n.d. | 0.13 ± 0.03 | n.d. | 1.0 ± 0.1 | n.d. | 1.2 ± 0.1 |
C22:5n-3 | 1.6 ± 0.3 | 3.9 ± 0.2 | 1.2 ± 0.2 | 3.4 ± 0.3 | 0.82 ± 0.09 | 6.5 ± 0.3 | 0.26 ± 0.09 | 1.2 ± 0.1 | 1.1 ± 0.0 | 0.8 ± 0.1 | 2.1 ± 0.1 |
C22:6n-3 | 16.5 ± 3.0 | 23.9 ± 1.5 | 16.4 ± 3.2 | 15.5 ± 1.3 | 7.4 ± 1.1 | 19.1 ± 1.6 | 1.0 ± 0.3 | 31.0 ± 1,2 | 35.4 ± 1.0 | 33.1 ± 1.1 | 28.1 ± 2.0 |
SFA | 44.0 ± 2.3 | 37.3 ± 1.2 | 30.5 ± 1.5 | 43.7 ± 1.0 | 26.9 ± 1.0 | 43.2 ± 2.0 | 50.0 ± 0.9 | 28.6 ± 0.7 | 33.5 ± 0.9 | 33.0 ± 0.9 | 31.3 ± 1.8 |
MUFA | 30.2 ± 2.7 | 22.4 ± 1.2 | 43.5 ± 4.2 | 27.4 ± 1.6 | 41.6 ± 1.7 | 18.0 ± 1.2 | 40.0 ± 2.2 | 15.8 ± 0.7 | 18.1 ± 1.1 | 18.7 ± 1.2 | 24.5 ± 1.3 |
n-6 LC-PUFA | 2.3 ± 0.3 | 3.9 ± 0.2 | 3.0 ± 0.4 | 5.6 ± 0.9 | 15.6 ± 0.9 | 6.5 ± 0.2 | 8.8 ± 1.3 | 3.8 ± 0.2 | 4.0 ± 0.1 | 4.5 ± 0.2 | 7.9 ± 0.3 |
n-3 LC-PUFA | 23.6 ± 4.0 | 36.3 ± 1.8 | 22.9 ± 4.0 | 23.2 ± 1.5 | 14.8 ± 1.6 | 32.3 ± 2.0 | 1.7 ± 0.5 | 51.8 ± 1.2 | 44.4 ± 1.1 | 43.9 ± 1.2 | 36.3 ± 2.5 |
n-3/n-6 PUFA | 10.0 ± 1.1 | 9.4 ± 0.5 | 7.4 ± 0.7 | 4.7 ± 0.4 | 1.0 ± 0.2 | 5.0 ± 0.3 | 0.16 ± 0.03 | 14.2 ± 0.9 | 11.1 ± 0.3 | 10.1 ± 0.4 | 4.5 ± 0.2 |
EPA/DHA | 0.31 ± 0.03 | 0.35 ± 0.05 | 0.34 ± 0.03 | 0.19 ± 0.01 | 1.05 ± 0.24 | 0.36 ± 0.03 | 0.24 ± 0.05 | 0.64 ± 0.04 | 0.21 ± 0.01 | 0.31 ± 0.02 | 0.22 ± 0.01 |
Shrimp (n = 11) | Mussel (n = 10) | Clam (n = 11) | Squid (n = 11) | Cuttlefish (n = 11) | |
---|---|---|---|---|---|
C12:0 | n.d. | n.d. | 0.27 ± 0.09 | n.d. | n.d. |
C14:0 | 4.4 ± 1.0 | 2.5 ± 0.3 | 3.1 ± 0.3 | 1.7 ± 0.1 | 2.5 ± 0.2 |
C15:0 | 1.1 ± 0.1 | 1.0 ± 0.1 | 0.80 ± 0.04 | 0.43 ± 0.02 | 0.71 ± 0.03 |
C16:0 | 19.3 ± 0.4 | 31.1 ± 1.9 | 33.3 ± 0.8 | 30.6 ± 0.2 | 23.3 ± 0.4 |
C16:1n-7 | 3.6 ± 0.2 | 8.9 ± 1.0 | 5.1 ± 0.5 | 0.55 ± 0.05 | 1.4 ± 0.3 |
C17:0 | 1.4 ± 0.1 | 1.2 ± 0.1 | 2.0 ± 0.2 | 0.40 ± 0.02 | 1.4 ± 0.1 |
C18:0 | 6.9 ± 0.2 | 4.7 ± 0.3 | 8.3 ± 0.4 | 3.3 ± 0.4 | 9.04 ± 0.7 |
C18:1n-9 | 14.0 ± 0.8 | 1.6 ± 0.1 | 4.4 ± 0.2 | 2.5 ± 0.2 | 6.4 ± 1.3 |
C18:1n-7 | 4.4 ± 0.3 | 3.2 ± 0.1 | 2.8 ± 0.3 | 1.2 ± 0.0 | 2.20 ± 0.2 |
cisC18:2n-6 | 1.5 ± 0.1 | 2.4 ± 0.2 | 1.7 ± 0.2 | 0.35 ± 0.06 | 2.4 ± 0.5 |
C20:1n-9 | 0.8 ± 0.1 | 2.6 ± 0.2 | n.d. | 3.3 ± 0.1 | 2.8 ± 0.3 |
C18:3n-3 | n.d. | 0.75 ± 0.07 | 3.4 ± 0.2 | n.d. | n.d. |
C20:2n-6 | 1.5 ± 0.1 | 1.8 ± 0.2 | n.d. | 0.31 ± 0.02 | 0.96 ± 0.13 |
C22:1n-9 | n.d. | n.d. | n.d. | 0.93 ± 0.06 | n.d. |
C20:4n-6 | 5.1 ± 0.3 | 3.2 ± 0.4 | 4.1 ± 0.3 | 0.73 ± 0.10 | 4.2 ± 0.4 |
C20:5n-3 | 15.0 ± 0.5 | 18.8 ± 1.2 | 11.4 ± 0.5 | 12.4 ± 0.3 | 16.5 ± 0.7 |
C22:5n-3 | 1.5 ± 0.1 | 1.3 ± 0.1 | 2.6 ± 0.2 | n.d. | 1.5 ± 0.1 |
C22:6n-3 | 19.5 ± 0.8 | 14.9 ± 1.5 | 16.9 ± 1.1 | 41.5 ± 0.6 | 24.6 ± 1.4 |
SFA | 33.2 ± 1.2 | 40.6 ± 2.1 | 47.8 ± 0.9 | 36.3 ± 0.3 | 36.9 ± 0.9 |
MUFA | 22.9 ± 0.9 | 16.3 ± 1.0 | 12.2 ± 0.9 | 8.4 ± 0.3 | 12.8 ± 1.6 |
n-6 LC-PUFA | 8.0 ± 0.4 | 7.4 ± 0.5 | 5.8 ± 0.3 | 1.3 ± 0.1 | 7.6 ± 0.6 |
n-3 LC-PUFA | 36.0 ± 1.3 | 35.7 ± 2.5 | 34.2 ± 1.4 | 54.0 ± 0.6 | 42.6 ± 2.0 |
n-3/n-6 PUFA | 4.6 ± 0.2 | 4.9 ± 0.2 | 6.1 ± 0.4 | 41.1 ± 2.7 | 6.2 ± 0.8 |
EPA/DHA | 0.77 ± 0.02 | 1.3 ± 0.1 | 0.70 ± 0.05 | 0.30 ± 0.01 | 0.68 ± 0.04 |
Fatty Acids per Serving (g fat/150 g) | Amount of n-3 LC-PUFA (mg) per Gram of Seafood | Amount of n-3 LC-PUFA (g) per Serving of Seafood (150 g) | mg/d of n-3 LC-PUFA Provided with the Ingestion of One Serving per Week | |
---|---|---|---|---|
Fatty fishes | ||||
Salmon | 16.2 | 9 ± 1 | 1.4 ± 0.1 | 200 ± 17 |
Mackerel | 16.1 | 32 ± 3 | 4.8 ± 0.5 | 681 ± 74 |
Sardine | 10.1 | 13 ± 2 | 1.9 ± 0.3 | 271 ± 45 |
Gilt-head | 9.7 | 12 ± 1 | 1.9 ± 0.2 | 267 ± 30 |
Anchovy | 8.5 | 18 ± 2 | 2.7 ± 0.4 | 388 ± 52 |
Medium fatty fishes | ||||
Blue shark | 6.1 | 13 ± 0 | 1.9 ± 0.0 | 276 ± 5 |
Swordfish | 5.7 | 4 ± 1 | 0.6 ± 0.1 | 92 ± 18 |
Red mullet | 5.0 | 10 ± 1 | 1.4 ± 0.1 | 204 ± 15 |
Tuna | 4.5 | 6 ± 1 | 0.9 ± 0.1 | 129 ± 20 |
White fishes | ± | ± | ± | |
Scad | 2.1 | 3 ± 1 | 0.5 ± 0.1 | 70 ± 12 |
Megrim | 2.0 | 5 ± 0 | 0.7 ± 0.0 | 104 ± 5 |
Hake | 1.9 | 3 ± 0 | 0.4 ± 0.1 | 62 ± 11 |
Perch * | 1.7 | 3 ± 0 | 0.4 ± 0.0 | 56 ± 4 |
European seabass | 1.4 | 1 ± 0 | 0.2 ± 0.0 | 31 ± 3 |
Common Sole | 1.4 | 3 ± 0 | 0.4 ± 0.0 | 63 ± 4 |
Pangasius * | 1.3 | 0 ± 0 | 0.0 ± 0.0 | 3 ± 1 |
Codfish | 1.1 | 4 ± 0 | 0.5 ± 0.0 | 78 ± 2 |
European hake | 0.9 | 3 ± 0 | 0.4 ± 0.0 | 56 ± 1 |
Blue whiting | 0.7 | 2 ± 0 | 0.3 ± 0.0 | 46 ± 1 |
Anglerfish | 0.6 | 2 ± 0 | 0.2 ± 0.0 | 33 ± 2 |
Fresh mollusks and crustacean | ||||
Shrimp | 1.9 | 5 ± 0 | 0.7 ± 0.0 | 98 ± 3 |
Mussel | 2.0 | 5 ± 0 | 0.7 ± 0.1 | 102 ± 7 |
Clam | 1.7 | 4 ± 0 | 0.6 ± 0.0 | 83 ± 3 |
Squid | 1.5 | 6 ± 0 | 0.8 ± 0.0 | 119 ± 1 |
Cuttlefish | 1.1 | 3 ± 0 | 0.4 ± 0.0 | 64 ± 3 |
Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. |
© 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
Share and Cite
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
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 StyleMesa, Maria Dolores, 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