Mussel consumption as a "food first" approach to improve omega-3 status

Carboni, Stefano, Kaur, Gunveen, Pryce, Abigail, McKee, Kyle, Desbois, Andrew P, Dick, James R, Galloway, Stuart DR and Hamilton, David Lee 2019, Mussel consumption as a "food first" approach to improve omega-3 status, Nutrients, vol. 11, no. 6, pp. 1-11, doi: 10.3390/nu11061381.

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Title Mussel consumption as a "food first" approach to improve omega-3 status
Author(s) Carboni, Stefano
Kaur, GunveenORCID iD for Kaur, Gunveen orcid.org/0000-0002-6250-0495
Pryce, Abigail
McKee, Kyle
Desbois, Andrew P
Dick, James R
Galloway, Stuart DR
Hamilton, David LeeORCID iD for Hamilton, David Lee orcid.org/0000-0002-5620-4788
Journal name Nutrients
Volume number 11
Issue number 6
Article ID 1381
Start page 1
End page 11
Total pages 11
Publisher MDPI
Place of publication Basel, Switzerland
Publication date 2019-06
ISSN 2072-6643
Keyword(s) mussels
Mytilus edulis
omega-3 fatty acids
omega-3 index
nutrition
n-3 polyunsaturated fatty acids (PUFAs)
eicosapentaenoic acid (EPA)
docosahexaenoic acid (DHA)
sustainability
Science & Technology
Life Sciences & Biomedicine
Nutrition & Dietetics
Summary Numerous United Kingdom and European Union expert panels recommend that the general adult population consumes ~250 mg of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) per day through the consumption of one portion of oily fish per week. The long-chain omega-3 fatty acids EPA and DHA are only found in appreciable amounts in marine organisms. Increasing oily fish consumption conflicts with sustaining fisheries, so alternative dietary sources of EPA and DHA must be explored. Mussels are high in omega-3 polyunsaturated fatty acids (PUFAs) and a good source of essential amino acids. Therefore, we aimed to investigate the impact of introducing mussels as a protein source in the lunchtime meal three times per week for two weeks on the omega-3 status of free-living participants. Following an initial two-week monitoring period, 12 participants (eight male and four female) attended the nutrition laboratory three times per week for two weeks. Each participant received a personalised lunch constituting one-third of their typical daily calorie consumption with ~20% of the calories supplied as cooked mussels. A portion of cooked mussels from each feeding occasion was tested for total omega-3 content. The mean ± SD mussel EPA + DHA content was 518.9 ± 155.7 mg/100 g cooked weight, meaning that each participant received on average 709.2 ± 252.6 mg of EPA + DHA per meal or 304.0 ± 108.2 mg of EPA + DHA per day. Blood spot analysis revealed a significant increase in the omega-3 index (week 1 = 4.27 ± 0.81; week 4 = 5.07 ± 1.00) and whole blood EPA content during the study (%EPA week 1 = 0.70 ± 0.0.35; %EPA week 4 = 0.98 ± 0.35). Consuming mussels three times per week for two weeks as the protein source in a personalised lunchtime meal is sufficient to moderately improve the omega-3 index and whole blood DHA + EPA content in young healthy adults.
Language eng
DOI 10.3390/nu11061381
Indigenous content off
Field of Research 1111 Nutrition and Dietetics
HERDC Research category C1 Refereed article in a scholarly journal
Copyright notice ©2019, the authors
Persistent URL http://hdl.handle.net/10536/DRO/DU:30124933

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