Abstract

The fat composition of processed fish and meat varies due to the source of the animal diet and to the fats used during processing. The aim of this study was to analyse the fatty acid profiles in some commonly available fish and meat fast foods. Variation between similar products from different brands indicated the use of different fat sources during processing. Especially in fish products, a high variation was found in the n-6/n-3 ratio, being up to more than 400-fold higher than in plain fish, which might be of special concern in the evaluation of diet-related health claims. Many products showed considerable differences compared to those included in the official database used for calculation of dietary intake. This leads to the conclusion that die fat sources used during processing of fast food should be reported and available to the consumers. Interdisciplinary dialogue between all sectors involved in food production, processing and health care is proposed to evaluate optimal development of fast foods with nutritionally favourable fat composition.

Keywords

Docosahexaenoic acid; Fish products; Food database; Meat products; n-6/n-3 ratio

Published in

European Journal of Lipid Science and Technology
2009, Volume: 111, number: 5, pages: 481-488
Publisher: WILEY-V C H VERLAG GMBH

SLU Authors

• Sampels, Sabine

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Pickova, Jana

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

Sustainable Development Goals

End hunger, achieve food security and improved nutrition and promote sustainable agriculture


UKÄ Subject classification

Nutrition and Dietetics
Food Science


Publication identifier

DOI: https://doi.org/10.1002/ejlt.200800192

Permanent link to this page (URI)

https://res.slu.se/id/publ/61666