Acronym NA
Category
Fisheries
Title Helseeffekter av fiskeproteiner med fokus på inflammasjon, sukkertoleranse og tarmbakterier - Health effects of fish proteins with a focus on inflammation, sugar tolerance and intestinal bacteria 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 Inge Halstensen Coordinator email NA
Coordinator institution
NA
Institutions involved
NA
Start year 2015 End year 2018 Funding (€) € 232,300 Website https://prosjektbanken.forskningsradet.no/project/FORISS/252540?Kilde=FORISS&distribution=Ar&chart=bar&calcType=funding&Sprak=no&sortBy=date&sortOrder=desc&resultCount=30&offset=390&TemaEmne.2=Klinisk+forskning&source=FORISS&projectId=247689 Summary The main aim of this study is to investigate the effects of fish protein supplements in two populations expected to respond differently to the supplements. The two populations of interest are:
1. Physically inactive overweight/obese adults.
a. These individuals may have an unfavorable relationship between the "good" and the "bad" cholesterol, which seems to change favorably after intake of fish or fish protein.
b. These individuals often have poor glucose tolerance because of insulin resistance in skeletal muscles, and intake of cod protein has previously improved this condition.
c. These individuals often have chronic low-grade inflammation with increased levels of inflammation markers, and these levels seem to decrease after intake of fish and fish protein.
d. It is still unknown whether insulin resistance and chronic inflammation in overweight and obese individuals lead to impaired anabolic response following protein intake.
2. Physically active adults who are able to build muscle mass.
a. These individuals are likely to have normal or better than average insulin sensitivity in muscles, a normal anabolic response to protein intake, and increased acute inflammation in the post workout acute phase and after muscle damage
b. It is not yet known whether fish protein supplements can affect the recovery and local inflammation after a workout and/or possible muscle damage.
Trimmings and residual raw materials from fish slaughtering/filleting accounts for 60-65 % of the total catch, and can be processed to fish meal. The fish meal consists of approximately 67 % protein and it is approved for human consumption. Hence, the potential for value added products can be substantial for the fishing fleet. This application for an industrial-Ph.D. is based on a very successful pilot study funded by the NFR.
For the company Halstensen Ltd. and the whole white fish sector this project can give a significant higher value from the new human products originated from discards.
Keywords
Waste valorization;
Fish;
Discard;
Whitefish;
Product development;
Byproducts;
Fish products;
Cod;
Marine Region
76
Not associated to marine areas
0
Marine Region Map
