scholarly journals Consumer perception versus scientific evidence about health benefits and safety risks from fish consumption

2005 ◽  
Vol 8 (4) ◽  
pp. 422-429 ◽  
Author(s):  
Wim Verbeke ◽  
Isabelle Sioen ◽  
Zuzanna Pieniak ◽  
John Van Camp ◽  
Stefaan De Henauw
Keyword(s):  
Fatty Acids ◽  
Fish Consumption ◽  
Scientific Evidence ◽  
Health Benefits ◽  
Control Variable ◽  
Consumer Perception ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Safety Risks ◽  
Harmful Substances

AbstractObjectiveTo investigate the gap between consumer perception and scientific evidence related to health benefits and safety risks from fish consumption.DesignConsumer perceptions from a cross-sectional survey in March 2003 in Belgium were compared with scientific evidence based on a literature review.MethodA quota sampling procedure was used with age as quota control variable. Subjects completed a self-administered questionnaire including health benefit beliefs from fish, fish content and effect beliefs for nutrients and harmful substances.SubjectsAdults (n=429), who were the main person responsible for food purchasing in the household (284 women; 145 men), aged 18–83 years, from different regional, education, family size and income groups.ResultsFish is predominantly perceived as a healthy food that reduces risk for coronary heart disease, which corroborates scientific evidence. This perception is stronger among women than among men. In contrast with scientific evidence, 46% of the consumers believe that fish contains dietary fibre, whereas less than one-third is aware that fish contains omega-3 fatty acids and that this nutrient has a positive impact on human health. The gap between perception and evidence is larger among consumers with lower education. In general, consumers are better aware of the content and effect of harmful substances than of nutrients in fish.ConclusionsDespite conclusive evidence about the content and positive effect of omega-3 fatty acids in fish, related consumer awareness and beliefs are poor and often wrong. This study exemplifies the need for nutrition education and more effective communication about the health benefits of fish consumption.

scholarly journals Fish consumption, contaminants and sudden unexpected death in epilepsy: many more benefits than risks

2010 ◽  
Vol 70 (3) ◽  
pp. 665-670 ◽  
Author(s):  
FA. Scorza ◽  
RM. Cysneiros ◽  
RM. Arida ◽  
VC. Terra ◽  
HR. Machado ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fish Consumption ◽  
Sudden Unexpected Death ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Unexpected Death ◽  
Positive Effects ◽  
Increased Risk ◽  
Fish And Shellfish

People with epilepsy have an increased risk of dying prematurely and the most common epilepsy-related category of death is sudden unexpected death in epilepsy (SUDEP). SUDEP is mainly a problem for patients with chronic uncontrolled epilepsy. The ultimate goal of research in SUDEP is to develop new methods to prevent it and actions other than medical and surgical therapies that could be very useful. Nutritional aspects, i.e., omega-3 fatty acids deficiency, could have an interesting role in this scenario. Some animal and clinical studies have suggested that omega-3 fatty acids could be useful in the prevention and treatment of epilepsy and hence SUDEP. It has been ascertained that the only foods that provide large amounts of omega-3 are seafood (fish and shellfish); however, some fish are contaminated with methylmercury, which may counteract the positive effects of omega-3 fatty acids. Our update review summarises the knowledge of the role of fish consumption on epilepsy research.

scholarly journals Dietary sources of omega 3 fatty acids: public health risks and benefits

2012 ◽  
Vol 107 (S2) ◽  
pp. S23-S52 ◽  
Author(s):  
J. A. Tur ◽  
M. M. Bibiloni ◽  
A. Sureda ◽  
A. Pons
Keyword(s):  
Public Health ◽  
Fatty Acids ◽  
Health Risks ◽  
Scientific Evidence ◽  
Good Health ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Public Health Risks ◽  
Risks And Benefits ◽  
Health Risks And Benefits

Omega 3 fatty acids can be obtained from several sources, and should be added to the daily diet to enjoy a good health and to prevent many diseases. Worldwide, general population use omega-3 fatty acid supplements and enriched foods to get and maintain adequate amounts of these fatty acids. The aim of this paper was to review main scientific evidence regarding the public health risks and benefits of the dietary sources of omega-3 fatty acids. A systematic literature search was performed, and one hundred and forty-five articles were included in the results for their methodological quality. The literature described benefits and risks of algal, fish oil, plant, enriched dairy products, animal-derived food, krill oil, and seal oil omega-3 fatty acids.

scholarly journals The process for the production of high phospholipid containing eicosanoids and soluble oligopeptides from the Oyster. sp.

2020 ◽  
Vol 20 (4) ◽  
pp. 469-474
Author(s):  
Le Thi Thanh Tra ◽  
Tran Quoc Toan ◽  
Dao Thi Kim Dung ◽  
Pham Quoc Long
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Economic Value ◽  
Health Benefits ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Potential Source ◽  
Export Product

Oysters could be found in seashore and estuarine areas and is regarded as a valuable export product with high economic value. In addition, the oysters could serve as an efficient assimilator of nutrients and potential source of polyunsaturated fatty acids (PUFA), mainly omega-3 fatty acids, which have been found to be responsible for a wide array of health benefits. In this paper, we report a process for the production of high phospholipid containing eicosanoids and soluble oligopeptides from the Oyster. sp. This result shows phospholipid layer containing high eicosanoids with 34.4% and soluble oligopeptides containing 8 essential acid amides. 19.53 g histidine per 100 g oligopeptides pointed out that hydrolyzed oysters are highly nutritional and valuable pharmacological products.

Human evolution and diet: a modern conundrum of health versus meat consumption, or is it?

2013 ◽  
Vol 53 (11) ◽  
pp. 1135 ◽  
Author(s):  
N. Mann
Keyword(s):  
Fatty Acids ◽  
Scientific Evidence ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Wild Game ◽  
Iron And Zinc ◽  
The Many ◽  
Vocal Minority ◽  
Anthropological Literature ◽  
Long Chain

Despite negative press reports on the effect of meat and other animal-source foods (ASFs) on human health and a vocal minority who contend that humans evolved as vegetarians, scientific evidence contradicts these views. For several million years before the development of agriculture, our ancestors were heavily reliant on ASFs as a source of energy and critical substrates such as protein and long-chain omega-3 fatty acids. Numerous lines of evidence in the anthropological literature have confirmed this scenario. Studies on ASF composition and clinical trials on ASF consumption have provided clear evidence of a requirement for meat in the diet to provide nutrients essential to health, such as Vitamin B12, long-chain omega-3 fatty acids and bioavailable forms of iron and zinc. Other studies have demonstrated that lean ASFs have a role in cholesterol-lowering diets and are important for mental function. Finally, it is possible and desirable to produce meat of a lean nature that mimics the many healthy attributes of wild-game meats and, by emphasising pasture feeding over grain feeding, this can be achieved to a large extent in Australia.

scholarly journals Increased selenium intake in elderly high fish consumers may account for health benefits previously ascribed to omega-3 fatty acids

2009 ◽  
Vol 13 (1) ◽  
pp. 14-18 ◽  
Author(s):  
Claudine Berr ◽  
T. Akbaraly ◽  
J. Arnaud ◽  
I. Hininger ◽  
A.-M. Roussel ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Health Benefits ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Selenium Intake ◽  
High Fish
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