Fatty Acid Composition of Fish and Commonly Consumed Food in a Cree Community in Northern Quebec

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TitleFatty Acid Composition of Fish and Commonly Consumed Food in a Cree Community in Northern Quebec
Publication TypeResearch
Year of Publication2005
AuthorsRosol R, Leggee D, Egeland GM
Abstract

While the omega-3 fatty acid content of fish is known to vary from species to species, relatively little work has characterized the effect of cooking procedures on the fatty acid content of fish. As non-fatty fish is usually cooked with added oils, differences in the types of fats present, and the associated health benefits of eating fish may vary substantially according to the cooking method used. As well, fish, whether lean or fatty, can provide health benefits when replacing other popular food items such as market and fast foods in the diet, known to contain high amounts of saturated and trans fatty acids. Fish risk and benefit statements in communities suffering from a high prevalence of diabetes and its complications need to consider the broader view of dietary choices, cooking methods and their health implications. We, therefore, evaluated the fatty acid content of fish and other commonly consumed food items cooked in a variety of ways in a Cree community. Food items included chicken, eggs, fries, and fish. Baked goods have been studied elsewhere and were therefore not included in the current study.

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