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dc.contributor.authorMesa García, María Dolores 
dc.contributor.authorGil Hernández, Fernando 
dc.contributor.authorOlmedo, Pablo
dc.contributor.authorGil Hernández, Ángel 
dc.date.accessioned2021-04-06T08:38:37Z
dc.date.available2021-04-06T08:38:37Z
dc.date.issued2021-01-30
dc.identifier.citationMesa, 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]es_ES
dc.identifier.urihttp://hdl.handle.net/10481/67802
dc.description.abstractFishery products are the main source of dietary n-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA). Following the European Commission’s request to address the risks and benefits of seafood consumption, and taking into account the great variability of nutrient and contaminant levels in fishery products, the present work aims to estimate the n-3 LC-PUFA provided per serving of selected fishes, shrimps and mollusks that are commonly consumed in Spain. This would enable the establishment of a risk–benefit analysis of fish consumption and provide recommendations for fish intake to comply with nutritional guidelines of n-3 LC-PUFA intake. We confirmed high variation in the pattern and contents of fatty acids for different species. n-6 PUFA were minor fatty acids, whereas palmitic (C16:0), oleic (C18:1 n-9), and mainly eicosapentaenoic (C20:5 n-3) and docosahexaenoic (C22:6 n-3) acids were the major fatty acids in the sample. Therefore, consumption of 2–3 servings per week of a variety of fishery products may contribute to compliance with the recommended daily n-3 LC-PUFA intake while maintaining an adequate balance to avoid contaminant-derived potential risks (metals and others). Taking the fatty acid content of fishery products described in this study into consideration, it is advisable to include one serving of fatty fish per week in order to meet recommended n-3 LC-PUFA levels.es_ES
dc.description.sponsorshipInstituto de Salud Carlos III PI10/00527es_ES
dc.language.isoenges_ES
dc.publisherMdpies_ES
dc.rightsAtribución 3.0 España*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/es/*
dc.subjectFishery products es_ES
dc.subjectOmega 3es_ES
dc.subjectFatty acids es_ES
dc.subjectDocosahexaenoic acides_ES
dc.subjectEicosapentaenoic acides_ES
dc.titleNutritional Importance of Selected Fresh Fishes, Shrimps and Mollusks to Meet Compliance with Nutritional Guidelines of n-3 LC-PUFA Intake in Spaines_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses_ES
dc.identifier.doi10.3390/nu13020465
dc.type.hasVersioninfo:eu-repo/semantics/publishedVersiones_ES


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Atribución 3.0 España
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