Riesgo-beneficio de algunos moluscos y pescados procesados en la dieta de los pacientes renales / Risk-benefit of some mollusks and processed fishes in the renal patient´s diet

La dieta renal debe incluir proteína de buena calidad con cantidades limitadas de fósforo P y potasio K. Los ácidos grasos n-3 (AGn-3 EPA y DHA) de los pescados proporcionan beneficios contra la progresión del daño renal. El objetivo fue evaluar el contenido de proteína PR, P, K, calcio Ca y AGn-3 en pescados procesados y moluscos como una opción para pacientes renales. Se evaluaron: atún en agua AA y aceite AC, sardina en tomate ST y chipotle SC enlatados y salmón ahumado SA; calamar CA, pulpo PU y ostión OS frescos. Se detectó diferencia significativa (p<.0.05) para K entre los diferentes tipos de pescados. SA presentó PR (38g/ 100g), P (307 mg/100g), K (371 mg/100g) y AGn-3 (106 mg/100g). Las sardinas presentaron 279-304 mg/100g de P y 283-322 mg/100g de K y los atunes 142-160 mg/100g de P y 141-154 mg/100g de K. Atunes y sardinas tuvieron altas concentraciones de AGn-3 (4114 y 4790 mg/100g, respectivamente); la relación P:AGn-3 y K: P:AGn- 3 fue baja para atunes (0.03) y sardinas (0.06); AA y AC aportaron (10.1 y 11.1 mg P/gPR); mientras que ST y SC aportaron (26.4 y 19.1 mg/P/gPR). Los AGn-3/g PR fueron similares en atunes y sardinas (302-424 mg/100g). De los moluscos analizados el CA presentó los valores de P y PR mas altos: (2.4mg/100g y 18.4g/100g). Los AGn-3 variaron de 4.3 a 79 mg/100g en pulpo y ostión, respectivamente. De los pescados procesados solamente los atunes son recomendables de incluir en la dieta de pacientes renales, de manera individualizada. De la sardina tendría que evaluarse el riesgo beneficio -por su elevada concentración de P y AGn-3 para determinadas afecciones renales, mientras que el salmón, pulpo, calamar y ostión no se recomiendan en la dieta renal.

The renal diet must include limited amounts of high quality protein, phosphorus P and potassium K. n- 3 polyunsaturated fatty acids (n-3PUFA EPA and DHA), present in fishes and mollusks, render beneficial properties against progression of renal damage. The aim of this study was to evaluate protein PR, phosphorus P, potassium K, calcium Ca and n-3PUFA in processed fishes and mollusks as an alimentary option for renal patients. Canned tuna (water AA and oil AC), sardine in tomate sauce ST and chipotle SC and smoked salmon SA, fresh jumbo flying squid CA, common octopus PU and oyster OS were evaluated. Significant difference was detected (p <.0.05) for K between different types of fish. SA contained 38g/100g PR, 307 mg/100g of P, 371 mg/100g K and 106 mg/100g n-3PUFA. Sardines contained (279-304 mg/ 100g of P and 283-322 mg/100g K and tunas 142-160 mg/100g P and 141-154 mg/100g K. Tunas and sardines had elevated concentration of n-3PUFA (4114 and 4790 mg/100g respectively), P:n- 3PUFA and K:n-3PUFA ratio was low in tunas (0.03) and sardines (0.06). AA and AC contained (10.1 and 11.1 mgP/gPR), while ST and SC provided 26.4-19.1 mg/P/gPR. n-3PUFA/gPR were similar for tunas and sardines (302-424mg/gPR). Mollusks: CA presented the highest values of P and PR (2.4mg/100g and 18.4g/100g). n-3PUFA ranged from 4.3 to 79 mg/100g in PU and OS respectively. Among processed fishes, only canned tunas are recommended for the diet of renal patients, in an individualized basis. The risk-benefit ratio of sardines in the renal diet should be evaluated, due to their high content of P and n- 3PUFA. Salmon and mollusks are not recommended for the renal diet.

Evaluación de los acidos grasos n-3 de 18 especies de pescados marinos mexicanos como alimentos funcionales / n-3 fatty acid evaluation in eighteen Mexican marine fishes as functional food

The objective of the present work was to characterize the n-3 fatty acid composition of eighteen species of Mexican marine fishes and to evaluate their potential as functional food. Total lipids and fatty acid (FA) compositions were obtained of the edible portion of the fish, by solvent extraction and gas chromatography. Fifty percent of the studied species proceeded of the Mexican Pacific and the remainder from the Gulf of Mexico. The total lipid content varied from 0.76 to 7.13 g/100g. Averages of 58.51, 58.74 and 132.85 mg/100g of flesh were obtained for saturated, monounsaturated and polyunsaturated FA, respectively. In all the samples the n-3 fatty acids identified in order of abundance were (mg/100g), C22:6n-3 (DHA) (85.02), C20:5 n-3 (EPA)(16.22), C18:3 n-3 (ALA)(1.95) and the C20:3 n-3 was found only in four species (range from 0.08 to 12.99 mg/100g). Twenty-seven percent of the fishes exhibited low (4 to 40), 66% intermediate (70 to 170) and 7% high values (200 to 300 mg/100g) of n-3 FA. The latter species were identified as picuda (Sphyraena agentea) and sargo (Lagodon rhomboides). Since international standards recommend a daily regular consumption form 200 to 650 mg of EPA + DHA/day as beneficial for good health, it is therefore suggested as functional food.

Vitaminas y minerales de sardina en salsa de tomate, colectada en las zonas pesqueras del Pacífico mexicano / Vitamins and minerals from sardine in tomato sauce, from the Mexican Pacific fish zones

Sardine is a sea food widely consumed in Mexico due to it's abundance and very low price. Its content in vitamins, minerals and chemical composition were evaluated in its canned presentation in tomato sauce. Samples proceeded from 3 fishery areas of the Mexican Pacific: (L1) Baja California Sur, (L2) Sonora and (L3) Sinaloa. The proximal chemical analysis was carried out by the AOAC methods; mineral content (Ca, Mg, Na, K, Fe, Zn, Cu, Cd, Cr, Pb) was determined by atomic absorption spectrophotometry and vitamins A, B1, B2 and niacin were quantified by HPLC. Results showed a high moisture content from 69 to 82, ether extract ranged between 7.8 (L2) and 10.2 (L3) and crude protein content between 10.6 (L3) and 14.6 (L1). Vitamin A (IU/100 g) was similar for all samples: L1 (63-66); thiamin (mg/100 g) was high in L1 (0.13) and low in L3 (0.09); riboflavin was high in L1 (0.15) and showed values of 0.13 for both L2 and L3; niacin content was high in all samples: L1 (2.24), L2 (1.48) and L3 (1.75). Minerals were abundant (mg/100 g) in Na, K, and P; L1 showed a great variation for Na (363-636) compared with L2 and L3 (250); K was very variable among the samples: L1 (597), L2 (100) and L3 (57). Phosphorous and magnesium had small variations: P (229, 243 and 212) and Mg (28, 23 and 23) for L1, L2 and L3. Iron was more abundant in L1 (5.5) and L3 (4.3); Zn was higher in L2 (3.4) and similar in L1 (2.5) and L3 (2.2). Copper showed a great variation in L2 (0.21-0.48) but the averages were similar (0.37, 0.35, 0.33, for L1, L2 and L3 respectively). Finally, heavy metal content was lower than 0.002 mg/100 g. In conclusion, there are some variation in Ca, Na, K, thiamin and niacin content in canned sardine with tomato sauce, depending upon the fishing area.