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Lean fish are an undervalued source of omega-3 fatty acids, according to a new study.
Salmon, herring and mackerel; these oily fish are well-known sources of omega-3, but a new study has shown that there may be good reason to put cod and pollock on your dinner plate as well.
“We tend to think of fish as healthy food. But strictly speaking, there has not been a great deal of evidence of why lean fish are good for your health,” says NIFES scientist Lisbeth Dahl.
The new study, which has been published in the journal Lipids, is thus one of the first to show that also lean fish can supply us with docosahexaenoic acid (DHA), one of the important omega-3 fatty acids. DHA is particularly important for the optimal development and functioning of the brain and the eyes.
In the study, 30 healthy adult men and women between 20 and 40 years of age were given a daily meal of 150 grams cod, salmon or potatoes (control) for 14 days. Analysis of blood samples taken after the experiment showed a significant increase in DHA in both fish groups, while levels of circulating triglycerides decreased in both groups.
“The survey shows that we can increase our level of the omega-3 DHA fairly rapidly by eating lean fish. But it is still important to consume a varied diet, and to eat both oily and lean fish,” says Dahl.
The study was performed at the Centre for controlled dietary intervention studies at the Oslo and Akershus University College of Applied Sciences, in cooperation with NIFES and the Norwegian Institute of Public Health. This part of the study is included in Vibeke Telle-Hansen’s PhD and is being carried out in collaboration with Akershus University Hospital and the University of Oslo.
Contact: Lisbeth Dahl
Phone: +47 41450308
Boks 4084 Dreggen
5835 BERGEN NORWAY
Editor: Gustav-Erik Blaalid
Phone: +47 55 54 13 00
Fax: +47 55 54 13 01
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