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Omega-3 fatty acids in Hawaii seafood.
Hawaii Med J. 1994 May; 53(5):142-5.HM

Abstract

Omega-3 fatty acids, the most potent of which are found in seafood, are of interest because of their effects on cardiovascular and inflammatory diseases and their possible effects on cancer. However, consumers in Hawaii wishing to increase their dietary omega-3 to omega-6 fatty acid ratio are faced with the difficulty that several types of seafood popular in Hawaii and aquacultured seafood new in the marketplace have unknown omega-3 fatty acid levels. The purpose of this work is to determine omega-3 fatty acid levels of selected seafood and fish oil capsules. Several seafoods and some over-the-counter fish oil capsules were sampled and analyzed. Aku eggs, aquacultured hamachi (yellowtail jack from Japan), one sample of turbot, and EPA Plus, Promega, and Omega-3 Super EPA capsules were found to contain high levels of omega-3 fatty acids. Levels were comparable to those in the fatty fishes such as salmon and mackerel. Butterfish, mahimahi eggs; other fish oil capsules (ProEPA and Omega 3) contained moderate levels of omega-3 fatty acids. Fish cakes, seaweed, several lean fishes, and cod liver oil capsules had small quantities of omega-3 fatty acids. It appeared that the omega-3 fatty acid content of aquacultured species studied was significantly higher than in wild caught species. There was a substantial difference between claimed and actual omega-3 fatty acid levels in commercially available fish oil capsules. These findings can help consumers when selecting types of seafood for their diet that are good sources of omega-3 fatty acids.

Authors+Show Affiliations

Department of Environmental Biochemistry, University of Hawaii.No affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

8050896

Citation

Ako, H, et al. "Omega-3 Fatty Acids in Hawaii Seafood." Hawaii Medical Journal, vol. 53, no. 5, 1994, pp. 142-5.
Ako H, Ota E, Ogasawara A. Omega-3 fatty acids in Hawaii seafood. Hawaii Med J. 1994;53(5):142-5.
Ako, H., Ota, E., & Ogasawara, A. (1994). Omega-3 fatty acids in Hawaii seafood. Hawaii Medical Journal, 53(5), 142-5.
Ako H, Ota E, Ogasawara A. Omega-3 Fatty Acids in Hawaii Seafood. Hawaii Med J. 1994;53(5):142-5. PubMed PMID: 8050896.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Omega-3 fatty acids in Hawaii seafood. AU - Ako,H, AU - Ota,E, AU - Ogasawara,A, PY - 1994/5/1/pubmed PY - 1994/5/1/medline PY - 1994/5/1/entrez SP - 142 EP - 5 JF - Hawaii medical journal JO - Hawaii Med J VL - 53 IS - 5 N2 - Omega-3 fatty acids, the most potent of which are found in seafood, are of interest because of their effects on cardiovascular and inflammatory diseases and their possible effects on cancer. However, consumers in Hawaii wishing to increase their dietary omega-3 to omega-6 fatty acid ratio are faced with the difficulty that several types of seafood popular in Hawaii and aquacultured seafood new in the marketplace have unknown omega-3 fatty acid levels. The purpose of this work is to determine omega-3 fatty acid levels of selected seafood and fish oil capsules. Several seafoods and some over-the-counter fish oil capsules were sampled and analyzed. Aku eggs, aquacultured hamachi (yellowtail jack from Japan), one sample of turbot, and EPA Plus, Promega, and Omega-3 Super EPA capsules were found to contain high levels of omega-3 fatty acids. Levels were comparable to those in the fatty fishes such as salmon and mackerel. Butterfish, mahimahi eggs; other fish oil capsules (ProEPA and Omega 3) contained moderate levels of omega-3 fatty acids. Fish cakes, seaweed, several lean fishes, and cod liver oil capsules had small quantities of omega-3 fatty acids. It appeared that the omega-3 fatty acid content of aquacultured species studied was significantly higher than in wild caught species. There was a substantial difference between claimed and actual omega-3 fatty acid levels in commercially available fish oil capsules. These findings can help consumers when selecting types of seafood for their diet that are good sources of omega-3 fatty acids. SN - 0017-8594 UR - https://www.unboundmedicine.com/medline/citation/8050896/Omega_3_fatty_acids_in_Hawaii_seafood_ L2 - https://antibodies.cancer.gov/detail/CPTC-TIMP1-2 DB - PRIME DP - Unbound Medicine ER -
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