Acronym NA
Category
Fisheries
Title Næringstoff i sild og makrell - Nutrient in herring and mackerel Programme National Programme
Instrument (FP6)
Contact Type (FP7)
Strand (Interreg)
NA
Theme (FP7)
Activity Area (FP6)
Regional Area (Interreg)
Action (COST)
NA
Specific Programme (FP7)
NA
Funding source National Coordinator Lisbeth Dahl Coordinator email lisbeth.dahl@hi.no
Coordinator institution
IMR - Institute of Marine Research (Norway)
Institutions involved
NIFES - National Institute of Nutrition and Seafood Research (Norway) ,
Start year 2011 End year 2014 Funding (€) € NA Website https://www.fhf.no/prosjekter/prosjektbasen/900663/ Summary "The contaminants in Norwegian spring-spawning (NVG) herring and Northeast Atlantic mackerel have been studied in a large number of individuals (n = 800–1200), among other things through funding from the Norwegian Herring Sales Association, the Fisheries and Aquaculture Research Fund (FHF) and the Directorate of Fisheries. NIFES. In NVG herring, no exceedances of the limit value for the known environmental toxins were found, and the monitoring can therefore be done at a relatively low level in the future. In mackerel, the levels of contaminants were generally low, while some individuals had high levels of certain contaminants. Now that one knows the foreign matter situation so well in these species, it is important to establish a correspondingly well-documented knowledge of the content of the nutrients in NVG herring and mackerel. Seafood, and especially fatty fish, is known as a good source of the marine omega-3 fatty acids EPA, DPA and DHA. The health effects of these marine omega-3 fatty acids are also well documented for cardiovascular disease through eating trials and epidemiological studies. Based on this, the FAO / WHO has therefore recommended healthy people a daily intake of 0.25 g EPA + DHA to prevent cardiovascular disease. Some publications also claim that the effect of marine omega-3 in the form of phospholipids such as phosphatidylserine is greater than marine omega-3 in the form of triethyl ester.
However, seafood contains many more important nutrients in addition to omega-3 fatty acids, and in recent years the health significance of the entire package of essential nutrients from seafood has received increasing attention in connection with the large number of people affected by non-communicable diseases ( obesity, depression, osteoporosis, diabetes II).
The majority of studies on the effect of nutrients from seafood have nevertheless been done with individual components such as EPA and DHA, but it is important to emphasize that it is not only these that contribute to the health effect of eating seafood. It is therefore of great importance now to establish good knowledge about the content of the other important nutrients in the pelagic species NVG herring and mackerel, and in this project the focus will be on vitamin D in addition to fats, fat classes and fatty acids.
FHF states in its action plan that """"the Norwegian fishing industry shall produce high-quality food for conscious consumers both domestically and internationally"""", and that the fund shall """"contribute to obtaining documentation on the health effects of seafood"""". For food to be of high quality, it must be healthy and safe, and data from this project will help to produce such knowledge about the relevant species both nationally and internationally. If one is to be able to say anything about the mechanisms behind the health effects of consuming herring and mackerel, one must know more about which nutrients they contribute. The project is therefore perceived by the research group as well anchored in FHF's action plan.
NIFES 'strategy states that the institution shall conduct """"Research related to risk factors and health-promoting compounds in seafood"""". The project is therefore well rooted in NIFES 'core business.
NIFES has been contacted by the industry to outline a project of this category. It is therefore clear that the industry also sees the value of better documentation on the nutrient side in addition to the good documentation that is now available on foreign matter in NVG herring and mackerel.
The results from this project show that it is important to have a varied intake of seafood. Mackerel contains the most fat and contributes more of the marine fatty acids EPA and DHA compared to herring. Both mackerel and herring are thus two important species to ensure a sufficient intake of these healthy marine fatty acids. A spread portion with 30 grams of north-east Atlantic mackerel will cover several days' needs for EPA and DHA. Herring, on the other hand, is a better source of vitamin D compared to mackerel. By eating 100 grams of NVG herring, you will get twice the daily requirement for vitamin D of 10 µg. All four fish species contribute iodine and the Norwegian species contribute twice as much iodine compared to herring and mackerel from Japan.
Goals:
• To document the content of certain nutrients in NVG herring and Northeast Atlantic mackerel, as well as in a somewhat smaller sample of Pacific herring and Japanese mackerel.
• To map radioactivity in NVG herring and Northeast Atlantic mackerel."
Keywords
Fish products;
Fish;
Mackerel;
Food safety;
Herring;
Marine Region
76
Not associated to marine areas
0
Marine Region Map
