Abstract
ABSTRACTKnowledge of the health impact of consuming heat-treated versus raw fish fillet is limited. To investigate effects of baked or raw salmon fillet intake on lipids and n-3 PUFAs in serum and tissues, obese Zucker fa/fa rats were fed diets containing 25% of protein from baked or raw salmon fillet and 75% of protein from casein, or casein as the sole protein source (control group) for four weeks. Salmon diets had similar composition of amino and fatty acids. Growth and energy intake were similar in all groups. Amounts of lipids and n-3 PUFAs in serum, liver and skeletal muscle were similar between rats fed baked or raw salmon fillet. When compared to the control group, rats fed baked salmon had lower serum total and LDL cholesterol and higher serum triacylglycerol levels. Both raw and baked salmon groups had lower HDL cholesterol level when compared to control rats. In conclusion, baking as a preparation method does not alter protein and fat qualities of salmon fillets, and intake of baked and raw salmon fillets gave similar effects on lipids and n-3 PUFAs in serum and tissues from rats.
Highlights
Obesity is a major public health problem
Health benefits of fish consumption have traditionally been attributed to the long chain n-3 PUFAs eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which are plentiful in fillet from fatty fish [7]
Differences in preparation methods of fish may explain some of the different effects on cardiovascular disease (CVD) risk factors associated with fish intake [5,6]
Summary
Fish consumption has been associated with cardio protective properties [1,2], and may be a possible preventive and therapeutic approach for combating metabolic disturbances such as dyslipidemia, related with overweight and obesity. Conflicting associations of fish consumption and risk of CVD have been suggested to be related to differences in preparation methods and type of fish consumed in different population groups [5,6]. Few studies have directly assessed effects of differently prepared fish fillet on lipid metabolism and CVD risk factors. Health benefits of fish consumption have traditionally been attributed to the long chain n-3 PUFAs eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which are plentiful in fillet from fatty fish [7]. Fish proteins are being recognized for their potential beneficial effects on lipid metabolism and CVD risk factors [8]
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