Dataset Information

New data on nutrient composition in large selection of commercially available seafood products and its impact on micronutrient intake.

ABSTRACT:

Background

Most foods, including seafood, undergo some sort of processing as an integrated part of the global food industry. The degree of processing depends on the type of product produced. Processed seafood products are an important part of the diet; thus, knowledge of nutrient content in seafood products is of great importance.

Objective

The aim of this study was to describe the content of selected nutrients in commercially available and market representative seafood products purchased from 3 different years.

Methods

Seafood products from 2015 (n = 16), 2017 (n = 35), and 2018 (n = 35) were analyzed as composite samples for macro- and micronutrients using accredited methods at the Institute of Marine Research in Norway.

Results

This study confirms that seafood products are good sources of several key nutrients, such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), vitamin D, vitamin B12, iodine, and selenium. Fatty fish products had the highest content of EPA, DHA, and vitamin D, while lean fish products had the highest content of vitamin B12 and minerals. However, some lean fish products, such as one portion of fish au gratin or fish cakes, also proved as good sources of EPA, DHA, and vitamin D, and contributed substantially to the recommended intake. Variations in nutrients were seen both within the same product category and between the same product category from different years.

Conclusions

These data give valuable insights into seafood products as a source of essential micronutrients and highlight the importance of these products for nutrition and health.

SUBMITTER: Aakre I

PROVIDER: S-EPMC6642616 | biostudies-literature | 2019

REPOSITORIES: biostudies-literature

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Publications

New data on nutrient composition in large selection of commercially available seafood products and its impact on micronutrient intake.

Aakre Inger I Næss Synnøve S Kjellevold Marian M Markhus Maria Wik MW Alvheim Anita Røyneberg AR Dalane Jorån Østerholt JØ Kielland Ellen E Dahl Lisbeth L

Food & nutrition research 20190708

<h4>Background</h4>Most foods, including seafood, undergo some sort of processing as an integrated part of the global food industry. The degree of processing depends on the type of product produced. Processed seafood products are an important part of the diet; thus, knowledge of nutrient content in seafood products is of great importance.<h4>Objective</h4>The aim of this study was to describe the content of selected nutrients in commercially available and market representative seafood products p ...[more]

PMID: 31360148

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Project description:BackgroundVoluntarily fortified snack products are increasingly available but are not necessarily formulated to meet known dietary nutrient gaps, so potential impacts on population micronutrient intake adequacy are uncertain.ObjectivesWe modeled the impacts of hypothetical micronutrient-fortified biscuits on inadequate micronutrient intake in children and women of reproductive age (WRA) in Cameroon.MethodsIn a nationally representative survey stratified by macro-region (North, South, and Yaoundé/Douala), 24-h dietary recall data were collected from 883 children aged 12-59 mo and from 912 WRA. We estimated usual nutrient intake by the National Cancer Institute method for vitamin A, folate, vitamin B-12, zinc, and iron. We simulated the impact of biscuit fortification on prevalence of micronutrient intake below the estimated average requirement, given observed biscuit consumption, in the presence and absence of large-scale food fortification (LSFF) programs.ResultsBiscuit consumption in the prior 24-h by children and WRA, respectively, ranged from 4.5% and 1.5% in the South, to 20.7% and 5.9% in Yaoundé/Douala. In the absence of LSFF programs, biscuits fortified with retinol (600 μg/100 g), folic acid (300 μg/100 g), and zinc (8 mg/100 g) were predicted to reduce the prevalence of inadequacy among children by 10.3 ± 4.4, 13.2 ± 4.2, and 12.0 ± 6.1 percentage points, respectively, in Yaoundé/Douala. However, when existing vitamin A-fortified oil, and folic acid-fortified and zinc-fortified wheat flour programs were considered, the additional impacts of fortified biscuits were reduced substantially. Micronutrient-fortified biscuits were predicted to have minimal impact on dietary inadequacy in WRA, with or without LSFF programs.ConclusionsGiven observed patterns of biscuit consumption in Cameroon, biscuit fortification is unlikely to reduce dietary inadequacy of studied micronutrients, except possibly for selected nutrients in children in urban areas in the absence of LSFF programs. As voluntary fortification becomes increasingly common, modeling studies could help guide efforts to ensure that fortified products align with public health goals.

Dataset Information

New data on nutrient composition in large selection of commercially available seafood products and its impact on micronutrient intake.

Background

Objective

Methods

Results

Conclusions

Publications

New data on nutrient composition in large selection of commercially available seafood products and its impact on micronutrient intake.

Similar Datasets

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