Type of Seafood and Cooking Method Influence Health Benefits: Non-fried, Non-Shellfish Lead to Greatest Omega-3 Fatty Acid Levels

[Guest guest]

Colleagues, the following is FYI and does not necessarily reflect my own

opinion. I have no further knowledge of the topic. If you do not wish to

receive these posts, set your email filter to filter out any messages

coming from @nutritionucanlivewith.com and the program will remove

anything coming from me.

---------------------------------------------------------

Type of Seafood and Cooking Method Influence Health Benefits:

Non-fried, Non-Shellfish Lead to Greatest Omega-3 Fatty Acid Levels

http://www.vitasearch.com/CP/weeklyupdates/

Reference: " Frequency and Type of Seafood Consumed Influence Plasma

(n-3) Fatty Acid Concentrations, " Chung H, Nettleton JA, et al, J Nutr,

2008; 138(12): 2422-2427. (Address: Department of Biostatistics,

University of Washington, Seattle, WA, 98195, USA).

Summary: In a study involving data from 900 multi-ethnic subjects not

taking fish oil supplements, concentrations of the long-chain omega-3

fatty acids, EPA and DHA, in plasma phospholipids were found to be

associated with non-fried fish consumption, and not associated with

fried fish, non-fried shellfish, or fish in mixed dishes. Non-fried fish

consumption was found to raise omega-3 fatty acid levels, with a plateau

effect observed at an intake of approximately two times per week. These

results suggest that the specific type of fish consumed and how it is

prepared are important factors in determining the health benefits of

seafood consumption; i.e., fried fish and shellfish would not have the

same beneficial effects as non-fried, non-shellfish fish in raising

plasma levels of omega-3 fatty acids.

--

ne Holden, MS, RD

" Ask the Parkinson Dietitian " http://www.parkinson.org/

" Eat well, stay well with Parkinson's disease "

" Parkinson's disease: Guidelines for Medical Nutrition Therapy "

http://www.nutritionucanlivewith.com/