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Fatty Fish (fatty + fish)
Selected AbstractsDiet and Its Relationship with Grip Strength in Community-Dwelling Older Men and Women: The Hertfordshire Cohort StudyJOURNAL OF AMERICAN GERIATRICS SOCIETY, Issue 1 2008Sian M. Robinson PhD OBJECTIVES: To examine relationships between diet and grip strength in older men and women and to determine whether prenatal growth modifies these relationships. DESIGN: Cross-sectional and retrospective cohort study. SETTING: Hertfordshire, United Kingdom. PARTICIPANTS: Two thousand nine hundred eighty-three men and women aged 59 to 73 who were born and still living in Hertfordshire, United Kingdom. MEASUREMENTS: Weight at birth recorded in Health Visitor ledgers; current food and nutrient intake assessed using an administered food frequency questionnaire; and grip strength measured using a handheld dynamometer. RESULTS: Grip strength was positively associated with height and weight at birth and inversely related to age (all P<.001). Of the dietary factors considered in relation to grip strength, the most important was fatty fish consumption. An increase in grip strength of 0.43 kg (95% confidence interval (CI)=0.13,0.74) in men (P=.005) and 0.48 kg (95% CI=0.24,0.72) in women (P<.001) was observed for each additional portion of fatty fish consumed per week. These relationships were independent of adult height, age, and birth weight, each of which had additive effects on grip strength. There was no evidence of interactive effects of weight at birth and adult diet on grip strength. CONCLUSION: These data suggest that fatty fish consumption can have an important influence on muscle function in older men and women. This raises the possibility that the antiinflammatory actions of omega-3 fatty acids may play a role in the prevention of sarcopenia. [source] Specific insulin sensitivity and leptin responses to a nutritional treatment of obesity via a combination of energy restriction and fatty fish intakeJOURNAL OF HUMAN NUTRITION & DIETETICS, Issue 6 2008I. Abete Abstract Background, Nutritional strategies to treat obesity often influence neuroendocrine factors related to body weight control. The present study aimed to investigate whether the inclusion of three fatty fish servings per week within a hypocaloric diet may have specific healthy effects on insulin and leptin functions. Methods, Thirty-two subjects (body mass index = 31.6 ± 3.5 kg m,2) aged 36 ± 7 years, were assigned to a control or fish-based energy-restricted diet over an 8-week period. Anthropometry, body composition, lipid profile, leptin and insulin values were measured at the start and at the end of the dietary intervention. Results, Both experimental diets resulted in a similar mean weight loss (control = 5.3 ± 2.6% versus fish-based = 5.5 ± 2.5%; P = 0.783). A significant reduction in insulin resistance, as determined by the homeostatic model assessment index (HOMA-IR = insulin × glucose/22.5), was observed after the fish-based intervention. The change in circulating leptin was higher in the fish-based diet compared to the control group. Sixteen percent of the variability in the change of adjusted-leptin could be explained (P = 0.034) by the HOMA index change and the type of diet. Conclusions, Three servings a week of fatty fish included in an energy-restricted diet appears to be a valid strategy for specifically improving insulin sensitivity and leptin levels in obese subjects, which could involve a better body weight regulation after a nutritional intervention period. [source] Effect of lipid oxidation and frozen storage on muscle proteins of Atlantic mackerel (Scomber scombrus)JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 5 2002Suhur Saeed Abstract The effect of storage on the lipids and proteins in Atlantic mackerel stored for up to 24 months at ,20 and ,30,°C was studied. Traditional methods including the peroxide value, thiobarbituric acid-reactive substances (TBARS) and a reverse phase HPLC method were used to determine the primary and secondary lipid oxidation products. All tests showed an increase in lipid oxidation products with storage time and at a higher storage temperature of ,20,°C compared with samples stored at ,30,°C. Antioxidants had a significant effect (P,<,0.01) on the inhibition of lipid oxidation, as shown by the reduction in peroxide value and hydroxides, and malondialdehyde formation. Similarly, deterioration of protein structure and functionality in mackerel stored for 3, 6, 12 and 24 months was greater at ,20 than ,30,°C. ATPase activity in the myosin extract of Atlantic mackerel showed a significant decrease (P,<,0.01) with progressive frozen storage. Protein solubility in high salt concentration (0.6,M NaCl) decreased (P,<,0.01) during storage at both ,20 and ,30,°C but was greater at ,20,°C. Interestingly, antioxidants BHT, vitamin C and vitamin E protected the proteins against complete loss of ATPase activity and protein solubility to a significant level (P,<,0.01) for up to 1 year at ,20,°C compared with samples stored without antioxidants. This study confirms the deleterious effect of lipid oxidation products on protein structure and function in frozen fatty fish. © 2002 Society of Chemical Industry [source] Cover Picture , Mol.MOLECULAR NUTRITION & FOOD RESEARCH (FORMERLY NAHRUNG/FOOD), Issue 2 2008Nutr. Used to flameproof electronic equipment, brominated flame retardants (BFRs) also escape into the environment where they accumulate in organisms. Although consumption of fatty fish is recommended because of the healthy effects of the omega-3 fatty acids, there has been little information on the possible protective effects of the omega-3 fatty acids in relation to contaminants. This Special Issue of Molecular Nutrition & Food Research gives an up-to-date overview of the current state of the science dealing with the occurrence and possible health effects of BFRs in food. [source] Dietary intervention increases n-3 long-chain polyunsaturated fatty acids in skeletal muscle membrane phospholipids of obese subjects.CLINICAL ENDOCRINOLOGY, Issue 2 2006Implications for insulin sensitivity Summary Objective, Cross-sectional studies suggest that the fatty acid (FA) composition of phospholipids in skeletal muscle cell membrane may modulate insulin sensitivity in humans. We examined the impact of a hypocaloric low-fat dietary intervention on membrane FA composition and insulin sensitivity. Design, Muscle membrane FA profiles were determined in muscle (vastus lateralis) biopsies from 21 obese subjects before and after 6 months of dietary restriction. Diet instructions emphasized low intake of FA of marine origin by recommending lean fish and prohibiting fatty fish and fish oil supplements. Insulin resistance was estimated by the homeostasis model assessment (HOMA-IR). Results, The mean weight loss was 5·1 kg (range ,15·3 to +1·3 kg). BMI decreased from 36·5 to 34·9 kg/m2 (P = 0·003). Saturated FA (SFA) decreased 11% (P = 0·0001). Polyunsaturated FA (PUFA)n-6 increased 4% (P = 0·003). Long-chain PUFAn-3 increased 51% (P = 0·0001), mainly due to a 75% increase (P < 0·0001) in docosahexaenoic acid. Changes in HOMA-IR correlated significantly with changes in long-chain PUFAn-3 (R = ,0·57, P < 0·01), SFA (R = 0·58, P < 0·01) and waist circumference (R = 0·46, P < 0·05). A multivariate linear regression analysis that included changes in weight, fat mass, waist circumference, plasma lipids, PUFA, SFA and long-chain PUFAn-3 indicated that SFA and long-chain PUFAn-3 were independent predictors of HOMA-IR (R2 = 0·33, P < 0·01). Conclusions, A hypocaloric low-fat dietary intervention programme increased incorporation of long-chain PUFAn-3 and reduced SFA in skeletal muscle membrane phospholipids of obese subjects, a setting that may impact on insulin action. [source] A review of modified atmosphere packaging of fish and fishery products , significance of microbial growth, activities and safetyINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 2 2002Morten Sivertsvik Modified atmosphere packaging (MAP) extends shelf-life of most fishery products by inhibiting bacterial growth and oxidative reactions. The achievable extension of shelf-life depends on species, fat content, initial microbial population, gas mixture, the ratio of gas volume to product volume, and most importantly, storage temperature. The shelf-life of fishery products is usually limited by microbial activity, although for some fatty fishes or at superchilled storage, it can be limited by nonmicrobial activity. Packaging of fishery products under modified atmospheres (MA) increases shelf-life compared with those packaged under air, but confers little or no additional shelf-life increase compared with vacuum packaging. The specific spoilage organism (SSO) of MA packaged cod at 0 °C has been found to be Photobacterium phosphoreum. Whether or not this bacterium is the general SSO for all marine temperate fishes at different storage temperatures and under various CO2/N2/O2 mixtures needs to be resolved. Without proper control of storage temperature, the benefits of MAP may be lost. Higher temperatures inevitably lead to less dissolved CO2 in the product and consequently loss of inhibitory effect, which may result in higher microbial and enzymatic activity, and uncertainties concerning the microbial safety, as food-borne pathogens might be present in the product. [source] | |||||||||||||