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Summary The limited amount of fish oils available has resulted in an increased use of vegetable oils in the feed for farmed fish, such as Atlantic salmon. The aim of this study was to evaluate how this has affected the fatty acid (FA) composition of farmed Atlantic salmon and to compare the FA composition of …

Abstract Omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA) are almost unanimously recognized for their health benefits, while only limited evidence of any health benefit is currently available specifically for the main precursor of these fatty acids, namely α-linolenic acid (ALA, 18:3n-3). However, both the n-3 LC-PUFA and the short-chain C₁₈ PUFA (i.e., ALA) are commonly …

Abstract: The chemical composition, content of minerals and the profiles of amino acids and fatty acids were analyzed in fish bones from eight different species of fish. Fish bones varied significantly in chemical composition. The main difference was lipid content ranging from 23 g/kg in cod (Gadus morhua) to 509 g/kg in mackerel (Scomber scombrus). …

Roy Palmer Talking about GILLS at Stirling University  

Abstract Omega-3 fatty acids play crucial roles in the development and function of the central nervous system. These components, which must be obtained from dietary sources, have been implicated in a variety of neurodevelopmental and psychiatric disorders. Furthermore, the presence of omega-6 fatty acids may interfere with omega-3 fatty acid metabolism. The present study investigated …

GLOBEFISH PARTNER MEETING 2013 Brussels, 22 April 2013 GLOBAL SEAFOOD PLATFORMS Roy Palmer

Seafood for Health Information for Healthcare Providers ♦ Seafood (fish and shellfish) is a nutrient‐rich food containing high quality protein, long‐chain polyunsaturated fatty acids (omega‐3) and important vitamins and minerals. ♦ Seafood is the main dietary source of the heart‐healthy omega‐3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). ♦ Research over the past 20 years …

Review of literature and resources relating to the health benefit of regular consumption of seafood as part of a healthy diet The following outcomes (objectives) were proposed for the review of published literature related to seafood consumption and human health: Capacity needs  1. Identify which organisations, institutions and spokespeople are currently providing information on seafood …

Seafood and Health Teacher resource for secondary students Rationale „. To provide an independent resource for use in the Health and Physical Education Year 12 Curriculum in Western Australia. „. To provide students with a brief introduction to the nutritional benefits of seafood, additionally making reference to current issues that may impact on seafood consumption. „. To provide …

Joint FAO/WHO Expert Consultation on the Risks and Benefits of Fish Consumption   Background The 38th meeting of the Codex Committee on Food Additives and Contaminants (CCFAC) requested the Codex Alimentarius Commission (CAC), at its 29th session in 2006, to seek scientific advice from FAO and WHO on the health benefits of fish consumption comparing those to the …