Effects of baked and raw salmon fillet on lipids and n-3 PUFAs in serum and tissues in Zucker fa/fa rats

• Published in: Food & nutrition research Vol. 61; no. 1; pp. 1333395 - 11
• Main Authors: Vikøren, Linn A., Drotningsvik, Aslaug, Bergseth, Marthe T., Mjøs, Svein A., Mola, Nazanin, Leh, Sabine, Mellgren, Gunnar, Gudbrandsen, Oddrun A.
• Format: Journal Article
• Language: English
• Published: Sweden Taylor & Francis 01.01.2017; Swedish Nutrition Foundation, SNF
• Subjects: animal disease models; Animal tissues; Baking; blood serum; Casein; Cholesterol; Diet; Energy intake; Fatty acids; Fillets; Fish; fish fillets; Fish intake; Fish oils; Heat treatment; High density lipoprotein; high density lipoprotein cholesterol; Lipids; Liver; Low density lipoprotein; low density lipoprotein cholesterol; Muscles; Obesity; omega-3 fatty acids; Original; Polyunsaturated fatty acids; preparation methods; protein sources; Proteins; Rats; raw fish; Rodents; Salmon; Skeletal muscle; Systematic review; triacylglycerol; triacylglycerols; Triglycerides; Norway; preparation methods; cholesterol; triacylglycerol; Fish intake; fish
• ISSN: 1654-6628; 1654-661X; 1654-661X
• DOI: 10.1080/16546628.2017.1333395

Knowledge of the health impact of consuming heat-treated versus raw fish fillet is limited. To investigate effects of baked or raw salmon fillet intake on lipids and n-3 PUFAs in serum and tissues, obese Zucker fa/fa rats were fed diets containing 25% of protein from baked or raw salmon fillet and 75% of protein from casein, or casein as the sole protein source (control group) for four weeks. Salmon diets had similar composition of amino and fatty acids. Growth and energy intake were similar in all groups. Amounts of lipids and n-3 PUFAs in serum, liver and skeletal muscle were similar between rats fed baked or raw salmon fillet. When compared to the control group, rats fed baked salmon had lower serum total and LDL cholesterol and higher serum triacylglycerol levels. Both raw and baked salmon groups had lower HDL cholesterol level when compared to control rats. In conclusion, baking as a preparation method does not alter protein and fat qualities of salmon fillets, and intake of baked and raw salmon fillets gave similar effects on lipids and n-3 PUFAs in serum and tissues from rats.