Lipid and fatty acid composition of fish and seafood consumed in France: CALIPSO study

Seafood is considered by nutritionists to be a high source of omega 3 long-chain polyunsaturated fatty acids (n-3 LC-PUFAs) which are involved in prevention of cardiovascular diseases, but little data is available concerning fatty acids and especially n-3 LC-PUFAs composition of seafood. The objecti...

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Bibliographic Details
Published in:Journal of food composition and analysis 2008-02, Vol.21 (1), p.8-16
Main Authors: Sirot, Véronique, Oseredczuk, Marine, Bemrah-Aouachria, Nawel, Volatier, Jean-Luc, Leblanc, Jean-Charles
Format: Article
Language:English
Subjects:
Biological and medical sciences
canned fish
chemical composition
Composition
Crustacea
DAP
DHA
docosahexaenoic acid
eicosapentaenoic acid
EPA
fatty acid composition
Fish
Fish and seafood industries
fish oils
food analysis
Food industries
frozen fish
Fundamental and applied biological sciences. Psychology
General aspects
lipid content
Lipids
Methods of analysis, processing and quality control, regulation, standards
molluscs
N-3 PUFA
omega-3 fatty acids
raw fish
Seafood
seafoods
shellfish
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Summary:Seafood is considered by nutritionists to be a high source of omega 3 long-chain polyunsaturated fatty acids (n-3 LC-PUFAs) which are involved in prevention of cardiovascular diseases, but little data is available concerning fatty acids and especially n-3 LC-PUFAs composition of seafood. The objective of this study was therefore to assess the n-3 LC-PUFAs composition of representative fish and seafood consumed in France. A total of 159 fish, mollusk and crustacean samples were collected in four French coastal areas taking into consideration methods of preservation (fresh, frozen, canned…) and supply habits (fishing or collecting, fish shop, supermarket…) of the high consumers, according to a total diet study approach sampling. Food samples were analyzed for total lipids and fatty acids, especially n-3 LC-PUFAs. Eel, salmon, swordfish and halibut are the richest fish in total lipids and n-3 LC-PUFAs (EPA, DPA, DHA), with respective average levels of 20.4, 13.5, 12.4 and 11.7 g lipids/100 g fresh weight (fw) of edible portion, and 1434, 3625, 3358, 2654 mg n-3 LC-PUFAs/100 g fw. These original results are consistent with the literature and will be useful in risk/benefit assessment of fish consumption recommendations in general and in French subgroups of population such as pregnant women or children.
ISSN:0889-1575
1096-0481
DOI:10.1016/j.jfca.2007.05.006