Food of marine origin: Between benefits and potential risks. Part I. Canned fish on the Polish market

Food Chemistry

Volumn 111, Issue 3, 2008, Pages 556-563

  Usydus, Zygmunt ^a   Szlinder Richert, Joanna ^a   Polak Juszczak, Lucyna ^a   Kanderska, Justyna ^a   Adamczyk, Maria ^a   Malesa Ciecwierz, Małgorzata ^a   Ruczynska, Wiesława ^a  

^a NATIONAL MARINE FISHERIES RESEARCH INSTITUTE   (Poland)

Author keywords

Canned fish; Dioxin; Nutritive value; Omega 3 fatty acids; Weekly intake

Indexed keywords

ALPHA TOCOPHEROL; COLECALCIFEROL; DIOXIN; FATTY ACID; FLUORIDE; IODINE; OMEGA 3 FATTY ACID; POLYUNSATURATED FATTY ACID; PROTEIN; RETINOL; SELENIUM;

ARTICLE; CANNED FOOD; CHEMICAL ANALYSIS; FOOD INTAKE; LIPID COMPOSITION; NUTRITIONAL VALUE; POLAND;

EID: 46049110308     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.04.018     Document Type: Article

References (35)

1. AHANC American Heart Association Nutrition Committee. Diet and lifestyle recommendation revision 2006: A scientific statement from the American Heart Association Nutrition Committee. Circulation 114 (2006) 82-96
2. Albert C.M., Campos H., Stampfer M.J., Ridker P.M., Manson J.E., Willett W.C., et al. Blood levels of long-chain n-3 fatty acids and the risk of sudden death. New England Journal of Medicine 346 15 (2002) 1113-1118
3. Brzozowska, A. (2000). Skladniki mineralne. W: Zywienie człowieka. Podstawy nauki o zywieniu. Wydawnictwo Naukowe PWN. Warszawa, 176-197.
4. Commission Regulation (EC) No 78/2005 of 19 January 2005. Amending regulation (EC) No 466/2001 as regards heavy metals. Official Journal of European Union.
5. Commission Regulation (EC) No 199/2006 of 3 February 2006. Amending regulation (EC) No 466/2001 setting maximum levels for certain contaminants in foodstuffs as regards dioxins and dioxin-like PCBs. Official Journal of European Union.
6. Domingo J.L., Bocio A., Falo G., and Llobet J.M. Benefits and risks of fish consumption. Part I. A quantitative analysis of the intake of omega-3 fatty acids and chemical contaminants. Toxicology 230 (2007) 219-226
7. EC (European Commission) (2001). Opinion of the Scientific Committee on Food on the risk assessment of dioxins and dioxin-like PCBs in food (update based on the new scientific information available scine the adoption of SCF opinion of 22 November 2000). .
8. EFSA (European Food Safety Authority) (2004). EFSA Scientific Colloquium Summary Report 1. Methodologies and principles for setting tolerable intake levels for dioxin, furans and dioxin-like PCB. .
9. EFSA (European Food Safety Authority). Opinion of the scientific panel on contaminants in the food chain on a request from the European Parliament related to the safety assessment of wild and farmed fish. The EFSA Journal 236 (2005) 1-118
10. Engler M.M., and Engler M.B. Omega-3 fatty acids: Role in cardiovascular health and disease. Journal of Cardiovascular Nursing 21 1 (2006) 17-24
11. English D.R., MacInnis R.J., Hodge A.M., Hopper J.L., Haydon A.M., and Giles G.G. Red meat, chicken and fish consumption and risk colorectal cancer. Cancer Epidemiology and Biomarkers and Prevention 13 9 (2004) 1509-1514
12. FAO Fisheries Circular No. 825, 1989. Food safety regulations applied to fish by major importing countries. FAO of United Nations, Rome, November 1989.
13. Gebauer S.K., Psota T.L., Harris W.S., and Kris-Etherton P.M. n-3 Fatty acid dietary recommendations and food sources to achieve essentiality and cardiovascular benefits. American Journal of Clinical Nutrition 83 6 (2006) 1526-1535
14. Ismail H.M. The role of omega-3 fatty acids in cardiac protection: An overview. Frontiers of Bioscience 10 (2005) 1079-1088
15. Isosaari P., Hallikainen A., Kiviranta H., Vuorinen P.J., Parmanne R., Koistinen H., et al. Polychlorinated dibenzo-p-dioxins, dibenzofurans, biphenyls, naphthalenes and polybrominated diphenyl ethers in edible fish caught from the Baltic Sea and lakes in Finland. Environmental Pollution 141 (2006) 213-225
16. Isosaari P., Kivaranta H., Ilallikainen A., Parmanne R., Vourinen P.J., and Vartiainen T. Dioxin levels in fish caught from the Baltic Sea in 2001-2002. Organohalogen Compounds 62 (2003) 41-44
17. Kolacz R., Korniewicz A., Dobrzański Z., Bykowski P., Kolacz D., and Korniewicz D. Effect of dietary fish and rapeseed oils on sensory and physicochemical of pig M. longissimus dorsi and fatty acid composition. Journal of Animal Feed Science 13 (2004) 143-152
18. Kris-Etherton P.M., Harris W.S., and Appel L.J. For the nutrition committee. AHA scientific statement. Fish consumption, fish oil, omega-3 fatty acids, and cardiovascular disease. Circulation 106 (2002) 2747-2757
19. Kuchnowicz, H., Nadolna, I., Przygoda, B., & Iwanow, K. (1998). Tabele wartosci odzywczej produktow spozywczych. Warszawa: Instytut Zywności i Zywienia.
20. Mahaffey K.R. Fish and shellfish as dietary sources of methylmercury and the omega-3 fatty acids, eicosahexaenoic acid and docosahexaenoic acid: Risks and benefits. Environmental Research 95 (2004) 414-428
21. Mozaffarian D., and Rimm E.B. Fish intake, contaminants, and human health: Evaluating the risks and the benefits. JAMA - Journal of American Medical Association 296 15 (2006) 1885-1899
22. Mozaffarian D., Lemaitre R.N., Kuller L.H., Burke G.L., Tracy R.P., and Siscovick D.S. Cardiac benefits of fish consumption may depend on the type of fish meal consumed. Circulation 107 (2003) 1372-1377
23. Norat T., Bingham S., Ferrari P., Slimani N., Jenab M., Mazuir M., et al. Meat, fish and colorectal cancer risk: The European prospective investigation into cancer and nutrition. Journal of the National Cancer Institute 97 12 (2005) 906-916
24. Piskorska-Pliszczynska J., Kowalski B., Wijaszka T., and Grochowalski A. Toksyczne kongenery polichlorowanych dibenzo-p-dioksyn i dibenzofuranow w rybach baltyckich. Medycyna Weterynaryjna 61 6 (2005) 680-683
25. Santeree, C. R. (2004). Review of - Global Assessment of Organic Contaminants in Farmed Salmon, Science Express January 8, 2004 and Science January 9, 2004, Purdue News January 8, 2004. .
26. Santeree C.R. Caught in numbers game. Food Technology 58 2 (2004) 108
27. Shim S.M., Dorworth L.E., Lasrado J.A., and Santerre C.R. Mercury and fatty acids in canned tuna, salmon and mackerel. Journal of Food Science 69 9 (2004) 681-684
28. Sidhu K.S. Health benefits and potential risks related to consumption of fish or fish oil. RegulatoryToxicology and Pharmcology 38 3 (2003) 336-344
29. Simopoulos A.P. The importance of the ratio of omega-6/omega-3 essential fatty acids. Biomedicine Pharmacotherapy 56 8 (2002) 365-379
30. Smrkolj P., Pograjc L., Hlastan-Ribi C., and Stibilj V. Selenium content in selected Slovenian foodstuffs and estimated daily intakes of selenium. Food Chemistry 90 4 (2005) 691-697
31. Tlustos C., McHugh B., Pratt I., and Mc Govern E. Investigation into levels of dioxins, furans, polychlorinated biphenyls and brominated flame retardants in fishery produce in Ireland. Marine Environment and Health Series 26 (2006)
32. US EPA (2000). Guidance for assessing chemical contaminant data for use in fish advisarios. (accessed 14.10.06).
33. Van den Berg M., Birnbaum L.S., Denison M., De Vito M., Farland W., Feeley W., et al. Review. The 2005 World Health Organization reevaluation of human and mammalian toxic equivalency factors for dioxins and dioxin-like compounds. Toxicology Science 93 2 (2006) 223-241
34. WHO (2001). Joint FAO/WHO expert committee on food additives (JECFA). Safety evaluation of certain food additives and contaminants. polychlorinated dibenzodioxins, polychlorinated dibenzofurans, and coplanar polychlorinated biphenyls. Food additives series. Vol. 48. Geneva, Switzerland: WHO.
35. Wolk A., Larsson S.C., Johansson J.E., and Ekman P. Long-term fatty fish consumption and renal cell carcinoma incidence in a population-based prospective cohort of women. JAMA - Journal of American Medical Association 296 (2006)