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Levels of Omega 3 fatty acids in Australian seafood.
Asia Pac J Clin Nutr. 2008; 17(3):385-90.AP

Abstract

The aim of this study was to determine the quantity of omega 3 (n-3) fatty acids in commonly consumed species of South Australian fish. Omega 3 fatty acids ranged from 17.7% to 53.7% of total fat with docosahexaenoic acid (DHA, 22:6n-3) as the major omega 3 fatty acid in all 26 species tested (range 9.5 % to 47.1% of total fat). The levels of total omega 6 (n-6) fatty acids ranged from 2.3% to 20.2% of total lipids, chiefly as arachidonic acid (AA, 20:4n-6). Fatty fish such as Gemfish, Atlantic Salmon and Swordfish were found to be good sources of omega-3 fatty acid (1360, 2252 and 2571 mg/100g fish respectively), while low fat fish such as Ling, Deep Sea Bream (Blue Warhou) and Blue Grenadier (0.5, 0.7 and 0.7% fat) had low levels of omega 3 fatty acid (222, 257 and 247 mg/100g). Because most white table fish consumed by Australians are so low in fat they are actually a limited source of omega 3 fats. The amount of fish required to be consumed to provide 1 g of omega 3 fatty acid per day ranged from 40 to 450 g.

Authors+Show Affiliations

Department of Home Economics (Nutrition & Food Science), Faculty of Specific Eduation, Fayoum University, Egypt.No affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

18818157

Citation

Soltan, Saharrobert S A M., and Robert A. Gibson. "Levels of Omega 3 Fatty Acids in Australian Seafood." Asia Pacific Journal of Clinical Nutrition, vol. 17, no. 3, 2008, pp. 385-90.
Soltan SS, Gibson RA. Levels of Omega 3 fatty acids in Australian seafood. Asia Pac J Clin Nutr. 2008;17(3):385-90.
Soltan, S. S., & Gibson, R. A. (2008). Levels of Omega 3 fatty acids in Australian seafood. Asia Pacific Journal of Clinical Nutrition, 17(3), 385-90.
Soltan SS, Gibson RA. Levels of Omega 3 Fatty Acids in Australian Seafood. Asia Pac J Clin Nutr. 2008;17(3):385-90. PubMed PMID: 18818157.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Levels of Omega 3 fatty acids in Australian seafood. AU - Soltan,Saharrobert S A M, AU - Gibson,Robert A, PY - 2008/9/27/pubmed PY - 2009/1/29/medline PY - 2008/9/27/entrez SP - 385 EP - 90 JF - Asia Pacific journal of clinical nutrition JO - Asia Pac J Clin Nutr VL - 17 IS - 3 N2 - The aim of this study was to determine the quantity of omega 3 (n-3) fatty acids in commonly consumed species of South Australian fish. Omega 3 fatty acids ranged from 17.7% to 53.7% of total fat with docosahexaenoic acid (DHA, 22:6n-3) as the major omega 3 fatty acid in all 26 species tested (range 9.5 % to 47.1% of total fat). The levels of total omega 6 (n-6) fatty acids ranged from 2.3% to 20.2% of total lipids, chiefly as arachidonic acid (AA, 20:4n-6). Fatty fish such as Gemfish, Atlantic Salmon and Swordfish were found to be good sources of omega-3 fatty acid (1360, 2252 and 2571 mg/100g fish respectively), while low fat fish such as Ling, Deep Sea Bream (Blue Warhou) and Blue Grenadier (0.5, 0.7 and 0.7% fat) had low levels of omega 3 fatty acid (222, 257 and 247 mg/100g). Because most white table fish consumed by Australians are so low in fat they are actually a limited source of omega 3 fats. The amount of fish required to be consumed to provide 1 g of omega 3 fatty acid per day ranged from 40 to 450 g. SN - 0964-7058 UR - https://www.unboundmedicine.com/medline/citation/18818157/Levels_of_Omega_3_fatty_acids_in_Australian_seafood_ L2 - http://apjcn.nhri.org.tw/server/APJCN/17/3/385.pdf DB - PRIME DP - Unbound Medicine ER -