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dc.contributor.authorAakre, Inger
dc.contributor.authorNæss, Synnøve
dc.contributor.authorKjellevold, Marian
dc.contributor.authorMarkhus, Maria Wik
dc.contributor.authorAlvheim, Anita Røyneberg
dc.contributor.authorDalane, Jorån Østerholt
dc.contributor.authorKielland, Ellen
dc.contributor.authorDahl, Lisbeth Jane
dc.date.accessioned2020-03-03T10:01:16Z
dc.date.available2020-03-03T10:01:16Z
dc.date.created2020-02-12T14:44:33Z
dc.date.issued2019
dc.identifier.issn1654-6628
dc.identifier.urihttp://hdl.handle.net/11250/2644869
dc.description.abstractBackground: Most foods, including seafood, undergo some sort of processing as an integrated part of the global food industry. The degree of processing depends on the type of product produced. Processed seafood products are an important part of the diet; thus, knowledge of nutrient content in seafood products is of great importance. Objective: The aim of this study was to describe the content of selected nutrients in commercially available and market representative seafood products purchased from 3 different years. Methods: Seafood products from 2015 (n = 16), 2017 (n = 35), and 2018 (n = 35) were analyzed as composite samples for macro- and micronutrients using accredited methods at the Institute of Marine Research in Norway. Results: This study confirms that seafood products are good sources of several key nutrients, such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), vitamin D, vitamin B12, iodine, and selenium. Fatty fish products had the highest content of EPA, DHA, and vitamin D, while lean fish products had the highest content of vitamin B12 and minerals. However, some lean fish products, such as one portion of fish au gratin or fish cakes, also proved as good sources of EPA, DHA, and vitamin D, and contributed substantially to the recommended intake. Variations in nutrients were seen both within the same product category and between the same product category from different years. Conclusions: These data give valuable insights into seafood products as a source of essential micronutrients and highlight the importance of these products for nutrition and health.nb_NO
dc.language.isoengnb_NO
dc.titleNew data on nutrient composition in large selection of commercially available seafood products and its impact on micronutrient intakenb_NO
dc.typeJournal articlenb_NO
dc.typePeer reviewednb_NO
dc.description.versionpublishedVersionnb_NO
dc.source.journalFood & Nutrition Researchnb_NO
dc.identifier.doi10.29219/fnr.v63.3573
dc.identifier.cristin1793561
cristin.unitcode7431,35,0,0
cristin.unitcode7431,34,0,0
cristin.unitcode7431,0,0,0
cristin.unitnameSjømat i modellsystem
cristin.unitnameMatsikkerhet og ernæring
cristin.unitnameHavforskningsinstituttet
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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