Fish Dishes Research Articles

Gender differences in food and energy intake among adult villagers in northwestern Bangladesh: a food frequency questionnaire survey

This study aimed to elucidate gender differences in dietary intake of rural Bangladeshi adults. A food frequency questionnaire (FFQ) survey using 15 food/dish items, together with anthropometric measurements, was conducted for 230 adults and adolescents (95 males and 135 females). To estimate the portion sizes of these foods/dishes, the samples consumed by 25 subjects were weighed. The FFQ revealed that rice was eaten two to three times (or more) per day by 98% of the subjects, providing nearly 60% of energy for both sexes. Puri (fried bread), meats, eggs, pulses, milk, fresh vegetables, fruits, tea with milk and sugar, and soft drinks were consumed more frequently by males. Males’ larger portion sizes of rice, fish dish, potato dish, and vegetable dish resulted in larger daily energy intake per body weight in males (235±41 kJ/kg) than in females (161±28 kJ/kg). Despite males’ larger energy intake, the proportion of chronically energy deficient persons (<18.5 kg/m2 in body mass index) was similar between males (35.8%) and females (37.8%), attributing to males’ larger energy expenditure. Females’ less-frequent consumption of nutritious foods and smaller energy intake were considered vulnerable to micronutrient deficiency.

Calculations on the energy and nutrient content of kindergarten menus in Estonia

Objective: To evaluate kindergarten menus in the frame of the National Health Programme for Children in Estonia in order to guarantee optimal food intake for children. Design: Five kindergarten menus were calculated in Tallinn and in a rural area in Estonia from February 1999 to December 2001, including both Russian and Estonian kindergartens with more than 700 children. The study was conducted using a Micro-Nutrica programme, the database with 700 foodstuffs and 900 ready-to- eat meals, with 56 characteristics of nutrients. Results: Estonian kindergarten menus provided the recommended amount of food energy. The percentage of energy derived from saturated fatty acids was too high and that from polyunsaturated fatty acids too low. There was an insufficient content of vitamins C and D and dietary fibre in all kindergarten menus, and the content of other micronutrients differed from menu to menu. Conclusions: The energy content of menus on different days should be ba lanced. There is a need to alter the balance of carbohydrates and fats in favour of increasing starch and lowering saturated fats. Insufficient amount of vitamins C and D in meals should be supplemented by adding casseroles, fruit juices and fish dishes. A correction should be made in favour of calcium and iron, and for a lower sodium content. Keywords: children’s nutrition; daily kindergarten menus; energy and nutrient content; Micro-Nutrica

Macro- and microelements contents of 32 Kuwaiti composite dishes

Thirty-two commonly consumed Kuwaiti dishes were analyzed for 15 elements. These dishes were fish dishes, sandwiches, pastries, soups, sweets, salads, kubas and dairy dishes. The results were as follows in milligrammes per 100 g edible portion (unless otherwise indicated): 13–1567 sodium, 181–1033 potassium, 9.97–677 calcium, 26.2–528 phosphorus, 10.4–133 magnesium; 14–5.12 iron, 0.01–1.25 copper, 13–4.16 zinc, 0.01–0.7 manganese, <0.02–0.34 boron, <0.03–0.08 chromium, <0.02–0.29 molybdenum, <0.03–5.64 aluminium, 0.01 mg/100 g–0.37mg/100 g selenium, and 7.4 ug/100g–61.2 ug/100 g iodine.

Soluble and insoluble dietary fibre in thirty-two Kuwaiti dishes

Thirty-two commonly consumed dishes (fish dishes, sandwiches, soup, pastries, salads, kubas, sweets and dairy dishes) in Kuwait were analysed for total dietary fibre, soluble dietary fibre and insoluble dietary fibre. The total dietary fibres were the highest in salads with an average of 5.39 mg/100 g edible portion. The other dishes contained variable amounts of dietary fibre with ranges of 3.36–4.22, 4.73–4.99, 1.85–4.3, 1.99–3.8, 1.73–2.5 and 0–3.33 mg/100 g for sandwiches, soup, pastries, fish, and sweet dishes respectively. The dairy dishes contained 0% fibre. For the insoluble dietary fibre, the range for all dishes was from 0 to 6.55%, while for the soluble fraction it was from 0 to 2.52%.

Acute outbreak of gnathostomiasis in a fishing community in Sinaloa, Mexico

An increasing number of human cases of gnathostomiasis have been reported in Sinaloa, Mexico, most of whom have a custom of eating of raw fish dishes such as ‘cebiche’. Here we report five adult patients, three women and two men, having an acute episode of vomiting and abdominal pain a few minutes after eating a dish of cebiche prepared from a spotted sleeper perch ( Eleotris picta) fished from a nearby lake in southern Sinaloa. All five patients experienced acute throat pain, chest and joint pains, headache and fever. One patient, a 55-year-old male, was hospitalized with suspected pancreatitis and pneumonia. By 8–9 days later, all five patients developed between three and 12 edematous, migrating skin lesions on the back, abdomen, upper and lower extremities, face, eye and scalp. By ELISA, all of them were sero-positive to Gnathostoma doloresi antigen and had elevated IgE levels. Eosinophilia was found in two patients. These patients lived in an agricultural and fishing community. In this community we carried out a sero-epidemiological survey and study of living conditions in a random sample of 309 individuals distributed in 74 households. Frequent consumption of raw fish was reported in 36% of households, and 12 individuals had a clinical history of migrating skin lesions. The sero-prevalence to Gnathostoma antigens was 34.95%. Five fish species and four species of ichthyophagous birds collected from three lakes in the village and a nearby estuary were infected with the advanced third-stage larvae of G. binucleatum, a species found in Ecuador and Mexico. The results describe the first known outbreak of acute gnathostomiasis on the American continent.

Change in plasma levels of vitamin D after consumption of cod-liver and fresh cod-liver oil as part of the traditional north Norwegian fish dish “Molje”

Objective. To assess changes in plasma 25-hydroxy vitamin D (25(OH)D) concentrations after ingestion of «Mølje», a traditional north Norwegian fish dish rich in vitamin D.Methods. Thirty-three volunteers all living in the city of Tromsø, located in northern Norway (latitude 69°), were served a “Mølje” meal consisting of cod, hard roe, cod liver, and fresh cod-liver oil. The amounts of liver, and cod-liver oil consumed were weighed and recorded. Blood samples were collected before the meal, and at 4 hours, 12 hours and 5 days after it. The cod liver and cod-liver oil were analysed for vitamin D content and the plasma samples for the metabolite 25(OH)D. Trends in plasma 25(OH)D levels during the five-day observation period were analysed. The study was conducted at the beginning of April of 2000. Results. Among the 33 participating subjects, 69.7% had baseline plasma 25(OH)D concentrations below 50 nmol/l and for one-quarter of the subjects, they were < 37.5 nmol/l. The participants who acknowledged taking cod-liver oil supplements had significantly higher aseline 25(OH)D plasma levels at the outset of the study compared to those reporting not doing so (p=0.02). Changes in plasma 25(OH)D levels relative to baseline concentrations were significantly associated with the body mass index (p<0.01).Conclusion. Vitamin D status in populations living in circumpolar areas needs more research to investigate to what degree people living in the Arctic areas are at increased risk for vitamin D insufficiency and to determine the role of the traditional diet in preventing such deficiency.

Nutritional habits and lifestyle practice of elderly people in Hungary

The aim of this study was to investigate the nutritional habits and lifestyle practice of elderly people living in their own home. Altogether 213 subjects (men over 65 years, women over 60 years), were recruited randomly from a primary care office in Budapest. Nearly 60% of people had three meals per day, but the number of meals increased during ageing. The most substantial meal was the lunch. Meals were prepared at home by 90% of the elderly. Lard for cooking was used by 44% of subjects. Additional use of salt was never mentioned by 18% of seniors only. Milk, dairy products, fish, fruits, fresh vegetables and vegetable dish were consumed far below the recommendations. All types of meat were radically decreased, especially beef compared to former Hungarian surveys and the data of the Hungarian Central Statistical Office. Almost one-third of the elderly took some kind of vitamins and/or mineral supplements. The average time spent with outdoor activity was only 12 h per week.In relation to non-infectious diseases connected with nutrition, the irregular consumption of food has to be underlined. The insufficient consumption of milk and dairy products may have an unfavourable effect on the bone status. Deficient consumption of fruits, vegetables and cereals may play a role in the development of cardiovascular diseases and certain types of tumours. The exaggerated salt intake has to be taken into account mainly in hypertension. The inadequate physical activity may be also responsible for decreased longevity of our population.

Analysis of a Feeling for Easiness Cooking the Fish and Meat Dishes in Daily Menu

Analysis of a Feeling for Easiness Cooking the Fish and Meat Dishes in Daily Menu

Small fish is an important dietary source of vitamin A and calcium in rural Bangladesh

Fish plays an important role in the Bangladeshi diet, constituting the main animal food in rural households. Fish consumption is dominated by wild small (length<25 cm) indigenous fish species (SIS). A study was conducted to evaluate the dietary contribution of vitamin A and calcium from fish in rural Bangladesh. Seasonal fish consumption was surveyed in 84 rural households in Kishoreganj district using a 5 day recall method. Fifty-nine of the households practised aquaculture, producing carps and SIS in small ponds. The intra-household distribution of a standardised fish dish was surveyed in 20 households by weighing. The contribution of vitamin A and calcium from fish was calculated as a nutrient contribution ratio, expressing the nutrient intake from fish relative to the recommended intake at household level. The mean amount of fish consumed in all households was 37 g raw edible parts/person/day (median=27) in July 1997. 82 g raw edible parts/person/day (median=64) in October 1997, and 55 g raw edible parts/person/day (median=42) in February 1998. A total of 44 fish species was recorded in the diet. SIS contributed 84% of the total fish intake. Fish bought in the local markets was the most important source of fish in both fish-producing and non-fish-producing households. The intra-household fish distribution showed that the heads of the households (all males) were favoured over females and other males. In October, the; mean nutrient contribution ratio for vitamin A was 40% (median=23%) and for calcium was 32% (median=26%). SIS contributed more than 99% of vitamin A and calcium intakes from the total fish intake. Mola, a vitamin A-rich SIS, was produced in 34 of the fish-producing households. Mola harvested from the ponds and consumed in the households contributed, on average, 21% (median=18%) of the household recommended intake of vitamin A in a 7 month period. SIS is an important and perhaps irreplaceable dietary source of vitamin A and calcium, and promotion of the availability and accessibility of SIS for the population in rural Bangladesh should be given priority.

Change in levels of persistent organic pollutants in human plasma after consumption of a traditional northern Norwegian fish dish-mølje (cod, cod liver, cod liver oil and hard roe).

The traditional northern Norwegian fish dish "mølje", consisting of boiled cod, cod liver, cod liver oil and hard roe, is still consumed frequently during the winter months January to March. The liver of the cod is rich in lipids and the levels of persistent organic pollutants (POPs) are relatively high. To better understand the short-term consequences of this traditional meal on the plasma levels of PCBs and p,p'-DDE, individual intake of liver and cod liver oil during one meal was measured. Blood samples were collected from 33 participants before the meal, and then 4 h, 12 h and 5 days after it. Lipid-weight and wet-weight levels of 10 PCB congeners and p,p'-DDE were determined in the plasma samples and the food. The plasma levels of p,p'-DDE was found to increase significantly from 0 to 4 h, both when expressed as wet-weight (35% change) and lipid-weight (20% change). The corresponding changes (0-4 h) in wet-weight levels of the most prevalent PCB congeners were non significant. By contrast, PCB congeners with low levels in the food showed a significant drop in lipid-weight levels during the first 4 h. The observed changes were independent of amount consumed. Significant differences in fasting and non-fasting samples were found for most PCBs and p,p'-DDE. For the lipid weight levels of sum PCBs there was a significant decrease of 16% from non-fasting to fasting samples. To obtain reliable data on human levels of POPs it is, on the basis of these findings, recommended that blood samples should be collected from fasting individuals and both wet-weight and lipid-weight levels should be reported.

Selections from the buffet of food signs in radiology.

Certain pathologic conditions have classic radiologic manifestations that resemble various types of food. These "food signs" are highly memorable and easily recognizable and include findings that resemble various fruits and vegetables; meat, fish, and egg dishes; pasta, rice, grains, and bread (carbohydrates); desserts, cakes, and candy; and dishes, cutlery, condiments, and so on. It is important that radiologists recognize these classic signs, which will allow confident diagnosis on the basis of imaging findings alone or narrowing of the differential diagnosis.

Nutrient contents of some traditional Kuwaiti dishes

Abstract Thirty-two Kuwaiti composite dishes were analyzed for their proximate composition and phytate content. The moisture content ranged from 89.5% in vegetable soup to 0.89% in rahash (a traditional sweet). The fat content varied from 0.99 to 29.2%. Fish dishes showed the highest protein content (20.9%) while vegetable soup had the lowest (1.19%). Carbohydrate content of the 32 dishes varied from 3.5% in fried fish to 53.3% in rahash. The ash content ranged from 5.1% in hallomi cheese to as low as 0.39% in legemat (sweet dumpling). Phytate content, ranged from 2835 mg/100 g in rahash to 32.6 mg/100 g in labnah (strained yoghurt).

Preference and the Influencing Factors over the Fish Dishes among the Japanese Children in the Day Nurseries

Preference and the Influencing Factors over the Fish Dishes among the Japanese Children in the Day Nurseries

Inhibitory effects of rosmarinic acid on the proliferation of cultured murine mesangial cells.

Rosmarinic acid is a phenolic compound widely distributed in Labiatae herbs such as rosemary, sweet basil, and perilla, which are frequently used with meat and fish dishes in Western and Asian countries. In the present study we investigated the effects of rosmarinic acid on cultured murine mesangial cell proliferation. Cultured murine mesangial cells were stimulated by growth factors with or without rosmarinic acid, and [(3)H]thymidine incorporation was measured in regard both to signal transduction and to cell cycle dependency. In other experiments, mRNA extracted from the cells was analysed by Northern blotting. Rosmarinic acid inhibited the cell proliferation induced by platelet-derived growth factor (PDGF) (P<0.01; IC(50) values, 1.4 microg/ml) or tumour necrosis factor-alpha (P<0.01; IC(50) values, 3. 8 microg/ml), and these effects involved both the G(0)/G(1) and G(1)/S phases of the cell cycle. Rosmarinic acid also suppressed the mRNA expressions of PDGF and c-myc in PDGF-stimulated mesangial cells. Rosmarinic acid inhibits cytokine-induced mesangial cell proliferation and suppresses PDGF and c-myc mRNA expression in PDGF-stimulated mesangial cells. Rosmarinic acid in Labiatae herbs might be a promising agent to prevent mesangial cell proliferation.

On Work

While working at Poole General Hospital, UK, some distance away from my home, I found myself with the perfect opportunity for extra study. I shared this opportunity with two others in a similar situation, and we spent a great deal of time discussing work. Discussing it was one of the things that distracted us from doing it—along with windsurfing, preparing a range of fresh fish dishes (I particularly recommend Rick Stein's brill cured in lime with chilli and coriander salsa), discovering a new town, and the habits of mind and taste that we arrived with: music, reading, plans to become the next dotCOM millionaires, and the ever-insistent theme of love life.

Chemistry, formation and occurrence of genotoxic heterocyclic amines identified in model systems and cooked foods

Some 20 years ago, Japanese scientists discovered a new group of highly mutagenic compounds, classified as heterocyclic aromatic amines, from broiled and grilled meat and fish dishes. Many of these extremely mutagenic heterocyclic amines have been shown to be multi-site tumour inducers in long-term animal studies on rodents and monkeys. Studies on human cells in vitro have demonstrated that they are metabolised into bio-active compounds and form DNA adducts. Up until now, around 20 different mutagenic and/or carcinogenic heterocyclic amines have been identified. The present knowledge concerning the chemistry, formation and occurrence of these compounds in foods is briefly summarised. They are generally formed at ppb levels, and their formation is affected by temperature, time, water activity, pH, and the amounts and proportions of precursors. Some precursors are amine compounds, especially creatine and amino acids, peptides, and proteins. The Maillard reaction, involving reducing sugars and amino acids, is important for the formation of certain heterocyclic amines in liquid systems, e.g. the amino-imidazo-azaarenes. Dry heating, on the other hand, also produces the amino-carbolines, the formation of which seems to be favoured by free radical reactions/fragmentations and a low water activity.

Nutritional Profile of Kuwaiti Composite Dishes: Minerals and Vitamins

Twenty-two Kuwaiti composite meat, fish, chicken, cereal, and sweet dishes were analyzed for 14 mineral elements and 11 vitamins. Except for very few high values in the levels of certain minerals and vitamins, the results indicated the following concentrations (mg/100 g): sodium, 2–910; potassium, 21–620; calcium, 13–520; phosphorus, 17–360; magnesium, 11–103; iron, 0.2–2.9; copper, 0.05–0.40; manganese, 0.10–2.70; boron, <0.05–0.74; chromium, <0.05–0.09; aluminum, <0.05–1.80; iodine, <0.01–0.28; and selenium (μg/100 g), 0.76–63.00. The concentrations of the vitamins were: vitamin A traces, 207 retinol equivalent/100 g; vitamin D traces, 156 I.U.; vitamin E traces, 2.92 mg α-tocopherol/100 g; vitamin C traces, 6.3 mg/100 g; thiamin, 0.008–0.384 mg/100 g; riboflavin, 0.023–0.855 mg/100 g; pyridoxine, 0.024–0.206 mg/100 g; niacin, 0.11–5.34 mg/100 g; pantothenic acid, 0.113–1.36; biotin, 0.001–0.009 mg/100 g; folacin T, 62 μg/100 g; and vitamin B12 T, 1.32 μg/100 g. These results are discussed in relation to the Recommended Dietary Allowances for the U.S. population set by the Food and Nutrition Board, National Research Council, National Academy of Sciences.

The occurrence of Bacillus cereus in fast foods

The rate and the level of contamination by Bacillus cereus in various fast foods were investigated. The strains isolated were differentiated by DNA digestion with restriction enzymes and pulsed-field gel electrophoresis (PFGE). A total of 90 single servings of foods were purchased in 16 restaurants, cafeterias and buffets in Naples (Italy). Ten samples (11.1%) resulted in contamination by B. cereus. The contamination levels ranged from 103 to 105 cfu g-1. The most contaminated foods were the fish dishes (21.4%), with counts ranging between 104 and 105 cfu g-1. Such rate of contamination is noticeably lower than those reported in other countries. The genomic typing obtained by the PFGE of the restriction digests showed the existence of a high polymorphism also in the B. cereus strains isolated from different ready-to-eat foods purchased together in the same restaurant.

:Early French Cookery: Sources, History, Original Recipes and Modern Adaptations

Early French Cookery introduces the general features of the food prepared for wealthy French households at the end of the Middle Ages. The volume presents over 100 recipes, drawn from actual medieval manuscripts, together with preparation instructions. The authors help place these enticing recipes in context through a short survey of medieval dining behavior, and they give practical menu suggestions for preparing simple meals or banquets that incorporate these delightfully tasty dishes.Chapters include an overview of early French culinary traditions, foodstuffs that were used, and methods of preparation. Early French Cookery also discusses the equipment of the kitchens and dining rooms that were used, and characterizes those who prepared the food and those who consumed it.The recipes are set out in a modern format, with quantities given in both metric and standard U.S. measurements. Recipes are grouped by category: appetizers, vegetables, fish dishes, desserts, and so forth.Early French Cookery concludes with a fascinating look at a day in the life of a contemporary master chef at a duke's court. We watch Master Chiquart organize the purchase, storage, preparation, and serving of the food consumed by a duke and his dozens of family members, courtiers, staff and servants--and all done without benefit of grocery stores, refrigeration, labor-saving electric appliances, or running water.Early French Cookery will be of interest to a wide variety of people, from those who like to hold unusual parties to those who are interested in the economics of the middle ages.D. Eleanor Scully is an occasional lecturer at the Stratford Chef School and advisor to Wilfrid Laurier University on Medieval and Renaissance cooking and customs. Terence Scully is Professor of French Language and Literature, Wilfrid Laurier University, Waterloo, Ontario.

Effects of frying and warmholding on fatty acids and cholesterol of sole ( Solea solea), codfish ( Gadus morrhua) and hake ( Merluccius merluccius)

Fatty acids and cholesterol contents of various fish dishes made from sole ( Solea solea), hake ( Merluccius merluccius) and codfish ( Gadus morrhua) were analysed to determine the effect of deep-fat frying and ‘warmholding’ (internal temperature 65 °C, 3 h). The results showed an increase in the ratio cis-polyunsaturated/saturated fatty acids (PUFAs/SFAs) due to the absorption of the oil used in the culinary process. Furthermore, an increase in the ratio ω-6/ω-3 PUFAs was observed, giving rise to a negative effect on the benefits related to the intake of eicosapentaenoic and docosahexaenoic acids. Cooking did not impart a significant variation in the cholesterol supply. Warmholding showed some differences in the content of fatty acids as compared to immediately cooked fish. The ratio ω-6/ω-3 PUFAs slightly increased with warmholding for codfish and sole, and decreased for hake. Cholesterol content was slightly affected by warmholding.