Forum for Science, Industry and Business

Sponsored by:     3M 
Search our Site:

 

Salmon are what they eat

03.03.2006


Salmon is rich in essential fatty acids, in particular the Omega-3 family of fatty acids. The description ’essential’ means that the body cannot synthesise or can only synthesise limited amounts of the substance in question.



The long-chain fatty acids in the Omega-3 family include the parent alpha-linolenic acid, eicosapentaenoic acid and docosahexaenoic acid. Oil-rich fish and supplements such as fish oil and cod liver oil are the richest and most readily available dietary sources of Omega-3.

The Omega-3 family of fatty acids has long been known to have positive health effects. Among other things, it is known to decrease triglyceride levels in the blood.


Farmed salmon have traditionally been fed, at least in part, on fish meal made from fast-growing, short-lived, oily, foraging fish species that are not generally used for human consumption. However, there is currently a short-fall in this fishery. In addition, pollutants such as dioxins become more concentrated as one moves up the food chain. Top predators such as salmon may end up with unhealthy levels. Feeding farmed salmon with fish meal may encourage this process.

These factors together with the fact that catching fish to feed fish is not especially environmentally friendly has led to efforts to find a land-based replacement for the fish meal component of the farmed salmon diet. The land-based feed uses vegetable oil instead of fish oil in the meal.

Healthy, vegetarian salmon

The proverb "you are what you eat" is well known and holds true for salmon as well as for us," explains Berge. Fish that have had vegetarian feed will have lower levels of the valuable Omega-3 fatty acids EPA and DHA. While some plant oils have been shown to have positive health effects due to their Omega-3 contents, fish oils have been shown to be more effective.

Researchers at the Department of Medicine at UiB recently undertook a study to determine the health affects of vegetarian vs. fish-fed salmon. Participants in the study consumed 750g of salmon weekly, divided into five meals, for two eight-week periods. There were two groups of participants. One group ate vegetarian-fed salmon for the first eight-week period and fish-fed salmon in the second and the other group did the reverse.

Tests were taken before, during and after the study periods. The results showed that eating salmon had a positive lowering effect on the participants’ triglyceride levels and that there was no significant difference in this effect relating to the kind of salmon eaten. Thus vegetarian-fed salmon are just as healthy to eat as fish-fed salmon.

-These results may imply that small levels of ingested EPA and DHA are sufficient to have a positive effect on factors relating to heart and cardiovascular disease. Or it may well be that there is another factor in the fish that is bioactive in this area," explains Prof Rolf Berge. He added that researchers believe that ingestion of healthy fish protein has positive effects on the lipid values in the blood and that protein metabolism can interfere with fat metabolism.

The results of the salmon diet have been published and researchers are now building on this work with new studies. Doctoral student Oddrun Gudbrandsen from the Department of Medicine, for example, is studying the relationship between fatty acids and fish protein. She explains that the work is not finished yet. She will defend her doctorate later this spring.

Studies in animal models have shown that fish protein alone can have a positive effect on lipid levels in the blood of rats. Clinical studies have also been undertaken in people comparing diets involving fish protein, salmon and fish oil. The results are now being analysed.

Prof Rolf Berge | alfa
Further information:
http://www.nifes.no/index.php?page_id=126&lang_id=2
http://www.med.uib.no

More articles from Health and Medicine:

nachricht Study tracks inner workings of the brain with new biosensor
16.08.2018 | Rheinische Friedrich-Wilhelms-Universität Bonn

nachricht Foods of the future
15.08.2018 | Georg-August-Universität Göttingen

All articles from Health and Medicine >>>

The most recent press releases about innovation >>>

Die letzten 5 Focus-News des innovations-reports im Überblick:

Im Focus: Color effects from transparent 3D-printed nanostructures

New design tool automatically creates nanostructure 3D-print templates for user-given colors
Scientists present work at prestigious SIGGRAPH conference

Most of the objects we see are colored by pigments, but using pigments has disadvantages: such colors can fade, industrial pigments are often toxic, and...

Im Focus: Unraveling the nature of 'whistlers' from space in the lab

A new study sheds light on how ultralow frequency radio waves and plasmas interact

Scientists at the University of California, Los Angeles present new research on a curious cosmic phenomenon known as "whistlers" -- very low frequency packets...

Im Focus: New interactive machine learning tool makes car designs more aerodynamic

Scientists develop first tool to use machine learning methods to compute flow around interactively designable 3D objects. Tool will be presented at this year’s prestigious SIGGRAPH conference.

When engineers or designers want to test the aerodynamic properties of the newly designed shape of a car, airplane, or other object, they would normally model...

Im Focus: Robots as 'pump attendants': TU Graz develops robot-controlled rapid charging system for e-vehicles

Researchers from TU Graz and their industry partners have unveiled a world first: the prototype of a robot-controlled, high-speed combined charging system (CCS) for electric vehicles that enables series charging of cars in various parking positions.

Global demand for electric vehicles is forecast to rise sharply: by 2025, the number of new vehicle registrations is expected to reach 25 million per year....

Im Focus: The “TRiC” to folding actin

Proteins must be folded correctly to fulfill their molecular functions in cells. Molecular assistants called chaperones help proteins exploit their inbuilt folding potential and reach the correct three-dimensional structure. Researchers at the Max Planck Institute of Biochemistry (MPIB) have demonstrated that actin, the most abundant protein in higher developed cells, does not have the inbuilt potential to fold and instead requires special assistance to fold into its active state. The chaperone TRiC uses a previously undescribed mechanism to perform actin folding. The study was recently published in the journal Cell.

Actin is the most abundant protein in highly developed cells and has diverse functions in processes like cell stabilization, cell division and muscle...

All Focus news of the innovation-report >>>

Anzeige

Anzeige

VideoLinks
Industry & Economy
Event News

LaserForum 2018 deals with 3D production of components

17.08.2018 | Event News

Within reach of the Universe

08.08.2018 | Event News

A journey through the history of microscopy – new exhibition opens at the MDC

27.07.2018 | Event News

 
Latest News

Smallest transistor worldwide switches current with a single atom in solid electrolyte

17.08.2018 | Physics and Astronomy

Robots as Tools and Partners in Rehabilitation

17.08.2018 | Information Technology

Climate Impact Research in Hannover: Small Plants against Large Waves

17.08.2018 | Life Sciences

VideoLinks
Science & Research
Overview of more VideoLinks >>>