Seafood: Nutritional Benefits and Risk Aspects
Seafood, such as fish, crustacean and molluscan shellfish, and echinoderms, provides in the edible part (e. g., filet, abdominal muscle) many nutritional components beneficial for the human diet like n-3 polyunsaturated long chain fatty acids (PUFAs), namely eicosapentaenoic acid (EPA) and docosahex...
Gespeichert in:
| Veröffentlicht in: | International journal for vitamin and nutrition research 2012-06, Vol.82 (3), p.168-176 |
|---|---|
| 1. Verfasser: | |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 176 |
|---|---|
| container_issue | 3 |
| container_start_page | 168 |
| container_title | International journal for vitamin and nutrition research |
| container_volume | 82 |
| creator | OEHLENSCHLÄGER, Jörg |
| description | Seafood, such as fish, crustacean and molluscan shellfish, and echinoderms, provides in the edible part (e. g., filet, abdominal muscle) many nutritional components beneficial for the human diet like n-3 polyunsaturated long chain fatty acids (PUFAs), namely eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), essential elements such as selenium and iodine, high potassium and low sodium concentrations, and the vitamins D, A, E, and B(12), as well as taurine (2-aminoethanesulfonic acid) among others. Its protein is highly digestible due to low connective tissue content, and cholesterol content is also low in fish. Lean fish species are extremely low in fat content ( |
| doi_str_mv | 10.1024/0300-9831/a000108 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_1273409163</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>1273409163</sourcerecordid><originalsourceid>FETCH-LOGICAL-c331t-2733e994d28afca7b706fef12d14a09acb4ebbe7be689cc959de921483b382553</originalsourceid><addsrcrecordid>eNpFkMtOwzAQRS0EoqXwAWxQNkhsQmdsJ7HZlYqXVIHEY205zlgKpEmJkwV_T6qGsprFPfeOdBg7R7hG4HIOAiDWSuDcAgCCOmBTTFMZc8XxkE33-YSdhPAJIDJU8phNuOCJEjqbsus3sr5pipvoue_asiub2lbRLdXkyy5Eti6i1zJ8RYuwIdeFU3bkbRXobLwz9nF_9758jFcvD0_LxSp2QmAX80wI0loWXFnvbJZnkHryyAuUFrR1uaQ8pyynVGnndKIL0hylErlQPEnEjF3tdjdt891T6My6DI6qytbU9MHg8EGCxlQMKO5Q1zYhtOTNpi3Xtv0xCGaryWw1mK0GM2oaOhfjfJ-vqdg3_rwMwOUI2OBs5VtbuzL8c6lKMz1wv5Zabes</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1273409163</pqid></control><display><type>article</type><title>Seafood: Nutritional Benefits and Risk Aspects</title><source>MEDLINE</source><source>Hogrefe eContent</source><source>Alma/SFX Local Collection</source><creator>OEHLENSCHLÄGER, Jörg</creator><creatorcontrib>OEHLENSCHLÄGER, Jörg</creatorcontrib><description>Seafood, such as fish, crustacean and molluscan shellfish, and echinoderms, provides in the edible part (e. g., filet, abdominal muscle) many nutritional components beneficial for the human diet like n-3 polyunsaturated long chain fatty acids (PUFAs), namely eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), essential elements such as selenium and iodine, high potassium and low sodium concentrations, and the vitamins D, A, E, and B(12), as well as taurine (2-aminoethanesulfonic acid) among others. Its protein is highly digestible due to low connective tissue content, and cholesterol content is also low in fish. Lean fish species are extremely low in fat content (<1 %), while fatty species are extremely rich in PUFAs. However, being subject to environmental influences from its habitat, seafood also entails water-borne health risks such as organic pollutants, toxins, parasites, and heavy metals. Nevertheless, the vast majority of experimental and epidemiological studies have proven that the benefits of fish intake exceed the potential risks even for vulnerable consumer groups.</description><identifier>ISSN: 0300-9831</identifier><identifier>EISSN: 1664-2821</identifier><identifier>DOI: 10.1024/0300-9831/a000108</identifier><identifier>PMID: 23258397</identifier><identifier>CODEN: IJVNAP</identifier><language>eng</language><publisher>Bern: Huber</publisher><subject>Animals ; Biological and medical sciences ; Fatty Acids, Omega-3 ; Feeding. Feeding behavior ; Fishes ; Food Contamination ; Fundamental and applied biological sciences. Psychology ; Harmful Algal Bloom ; Health Promotion ; Humans ; Metals, Heavy ; Nutritive Value ; Risk Assessment ; Risk Factors ; Seafood - adverse effects ; Shellfish ; Vertebrates: anatomy and physiology, studies on body, several organs or systems ; Water Pollutants</subject><ispartof>International journal for vitamin and nutrition research, 2012-06, Vol.82 (3), p.168-176</ispartof><rights>2014 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c331t-2733e994d28afca7b706fef12d14a09acb4ebbe7be689cc959de921483b382553</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>309,310,314,780,784,789,790,23929,23930,25139,27923,27924</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=26867997$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/23258397$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>OEHLENSCHLÄGER, Jörg</creatorcontrib><title>Seafood: Nutritional Benefits and Risk Aspects</title><title>International journal for vitamin and nutrition research</title><addtitle>Int J Vitam Nutr Res</addtitle><description>Seafood, such as fish, crustacean and molluscan shellfish, and echinoderms, provides in the edible part (e. g., filet, abdominal muscle) many nutritional components beneficial for the human diet like n-3 polyunsaturated long chain fatty acids (PUFAs), namely eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), essential elements such as selenium and iodine, high potassium and low sodium concentrations, and the vitamins D, A, E, and B(12), as well as taurine (2-aminoethanesulfonic acid) among others. Its protein is highly digestible due to low connective tissue content, and cholesterol content is also low in fish. Lean fish species are extremely low in fat content (<1 %), while fatty species are extremely rich in PUFAs. However, being subject to environmental influences from its habitat, seafood also entails water-borne health risks such as organic pollutants, toxins, parasites, and heavy metals. Nevertheless, the vast majority of experimental and epidemiological studies have proven that the benefits of fish intake exceed the potential risks even for vulnerable consumer groups.</description><subject>Animals</subject><subject>Biological and medical sciences</subject><subject>Fatty Acids, Omega-3</subject><subject>Feeding. Feeding behavior</subject><subject>Fishes</subject><subject>Food Contamination</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Harmful Algal Bloom</subject><subject>Health Promotion</subject><subject>Humans</subject><subject>Metals, Heavy</subject><subject>Nutritive Value</subject><subject>Risk Assessment</subject><subject>Risk Factors</subject><subject>Seafood - adverse effects</subject><subject>Shellfish</subject><subject>Vertebrates: anatomy and physiology, studies on body, several organs or systems</subject><subject>Water Pollutants</subject><issn>0300-9831</issn><issn>1664-2821</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2012</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpFkMtOwzAQRS0EoqXwAWxQNkhsQmdsJ7HZlYqXVIHEY205zlgKpEmJkwV_T6qGsprFPfeOdBg7R7hG4HIOAiDWSuDcAgCCOmBTTFMZc8XxkE33-YSdhPAJIDJU8phNuOCJEjqbsus3sr5pipvoue_asiub2lbRLdXkyy5Eti6i1zJ8RYuwIdeFU3bkbRXobLwz9nF_9758jFcvD0_LxSp2QmAX80wI0loWXFnvbJZnkHryyAuUFrR1uaQ8pyynVGnndKIL0hylErlQPEnEjF3tdjdt891T6My6DI6qytbU9MHg8EGCxlQMKO5Q1zYhtOTNpi3Xtv0xCGaryWw1mK0GM2oaOhfjfJ-vqdg3_rwMwOUI2OBs5VtbuzL8c6lKMz1wv5Zabes</recordid><startdate>20120601</startdate><enddate>20120601</enddate><creator>OEHLENSCHLÄGER, Jörg</creator><general>Huber</general><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20120601</creationdate><title>Seafood: Nutritional Benefits and Risk Aspects</title><author>OEHLENSCHLÄGER, Jörg</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c331t-2733e994d28afca7b706fef12d14a09acb4ebbe7be689cc959de921483b382553</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2012</creationdate><topic>Animals</topic><topic>Biological and medical sciences</topic><topic>Fatty Acids, Omega-3</topic><topic>Feeding. Feeding behavior</topic><topic>Fishes</topic><topic>Food Contamination</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Harmful Algal Bloom</topic><topic>Health Promotion</topic><topic>Humans</topic><topic>Metals, Heavy</topic><topic>Nutritive Value</topic><topic>Risk Assessment</topic><topic>Risk Factors</topic><topic>Seafood - adverse effects</topic><topic>Shellfish</topic><topic>Vertebrates: anatomy and physiology, studies on body, several organs or systems</topic><topic>Water Pollutants</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>OEHLENSCHLÄGER, Jörg</creatorcontrib><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>International journal for vitamin and nutrition research</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>OEHLENSCHLÄGER, Jörg</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Seafood: Nutritional Benefits and Risk Aspects</atitle><jtitle>International journal for vitamin and nutrition research</jtitle><addtitle>Int J Vitam Nutr Res</addtitle><date>2012-06-01</date><risdate>2012</risdate><volume>82</volume><issue>3</issue><spage>168</spage><epage>176</epage><pages>168-176</pages><issn>0300-9831</issn><eissn>1664-2821</eissn><coden>IJVNAP</coden><abstract>Seafood, such as fish, crustacean and molluscan shellfish, and echinoderms, provides in the edible part (e. g., filet, abdominal muscle) many nutritional components beneficial for the human diet like n-3 polyunsaturated long chain fatty acids (PUFAs), namely eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), essential elements such as selenium and iodine, high potassium and low sodium concentrations, and the vitamins D, A, E, and B(12), as well as taurine (2-aminoethanesulfonic acid) among others. Its protein is highly digestible due to low connective tissue content, and cholesterol content is also low in fish. Lean fish species are extremely low in fat content (<1 %), while fatty species are extremely rich in PUFAs. However, being subject to environmental influences from its habitat, seafood also entails water-borne health risks such as organic pollutants, toxins, parasites, and heavy metals. Nevertheless, the vast majority of experimental and epidemiological studies have proven that the benefits of fish intake exceed the potential risks even for vulnerable consumer groups.</abstract><cop>Bern</cop><pub>Huber</pub><pmid>23258397</pmid><doi>10.1024/0300-9831/a000108</doi><tpages>9</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0300-9831 |
| ispartof | International journal for vitamin and nutrition research, 2012-06, Vol.82 (3), p.168-176 |
| issn | 0300-9831 1664-2821 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_1273409163 |
| source | MEDLINE; Hogrefe eContent; Alma/SFX Local Collection |
| subjects | Animals Biological and medical sciences Fatty Acids, Omega-3 Feeding. Feeding behavior Fishes Food Contamination Fundamental and applied biological sciences. Psychology Harmful Algal Bloom Health Promotion Humans Metals, Heavy Nutritive Value Risk Assessment Risk Factors Seafood - adverse effects Shellfish Vertebrates: anatomy and physiology, studies on body, several organs or systems Water Pollutants |
| title | Seafood: Nutritional Benefits and Risk Aspects |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-08T22%3A32%3A38IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Seafood:%20Nutritional%20Benefits%20and%20Risk%20Aspects&rft.jtitle=International%20journal%20for%20vitamin%20and%20nutrition%20research&rft.au=OEHLENSCHL%C3%84GER,%20J%C3%B6rg&rft.date=2012-06-01&rft.volume=82&rft.issue=3&rft.spage=168&rft.epage=176&rft.pages=168-176&rft.issn=0300-9831&rft.eissn=1664-2821&rft.coden=IJVNAP&rft_id=info:doi/10.1024/0300-9831/a000108&rft_dat=%3Cproquest_cross%3E1273409163%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=1273409163&rft_id=info:pmid/23258397&rfr_iscdi=true |