[Renal patient's diet: Can fish be included?]. / La dieta del paciente renal: ¿Se puede incluir pescado?

INTRODUCTION: Medical and nutritional treatment for renal disease, now a major public health issue, is highly complicated. Nutritional therapy must seek to retard renal dysfunction, maintain an optimal nutritional status and prevent the development of underlying pathologies. OBJECTIVE: To analyze ten fish species to identify those that, because of their low phosphorus content, high biological value protein and elevated n-3 fatty acids EPA and DHA, could be included in renal patient's diet. MATERIALS AND METHODS: The following fish species (Litte tunny, Red drum, Spotted eagleray, Escolar, Swordfish, Big-scale pomfret, Cortez flounder, Largemouth blackbass, Periche mojarra, Florida Pompano) were analyzed according to the AOAC and Keller techniques to determine their protein, phosphorus, sodium, potassium, cholesterol, vitamins D(3) and E, and n-3 EPA+DHA content. These results were used to calculate relations between nutrients. RESULTS: The protein in the analyzed species ranged from 16.5 g/100 g of fillet (Largemouth black bass) to 27.2 g/100 g (Red drum); the lowest phosphorus value was 28.6 mg/100 g (Periche mojarra) and the highest 216.3 mg/100 g (Spotted eagle ray). 80% of the fish presented > 100 mg EPA + DHA in 100 g of fillet. By its Phosphorus/gProtein ratio, Escolar and Swordfish could not be included in the renal diet; Little tunny, Escolar, Big-scale pomfret, Largemouth black-bass, Periche mojarra and Florida Pompano presented a lower Phosphorus/EPA + DHA ratio. CONCLUSIONS: Florida pompano is the most recommended specie for renal patients, due to its optimal nutrient relations. However, all analyzed species, except Escolar and Swordfish, could be included in renal diets.

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

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 (2.4 mg/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.

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.

Heavy metals: Implications associated to fish consumption.

Metals are being utilized of ways in industries and agriculture; particularly heavy metals such as mercury, cadmium, lead and arsenic constitute a significant potential threat to human health because they are associated to many adverse effects on health. The consumption of fish is recommended because it is a good source of omega-3 fatty acids, which have been associated with health benefits due to its cardio-protective effects. However, the content of heavy metals discovered in some fish makes it difficult to establish clearly the role of fish consumption on a healthy diet. Therefore the present mini-review accounts for the recent evidence of the effect of these toxic metals on the human health and their possible implications in fish consumption.

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

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.

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.

Cholesterol and n-3 and n-6 fatty acid content in eggs from laying hens fed with red crab meal (Pleuroncodes planipes).

Red crab (Pleuroncodes planipes) is a marine crustacean that represents an abundant resource that has not been properly used. The aim of this study was to evaluate the effects on cholesterol and n-3 and n-6 FA content in eggs when red crab meal (RCM) was included in laying hen rations. Ninety White Leghorn laying hens were randomly distributed into 3 treatments: control (0%RCM), 3% red crab meal (3%RCM), and 6% red crab meal (6%RCM) for 3 wk. Cholesterol and linoleic (LA), alpha-linolenic (ALA), arachidonic (AA), eicosapentaenoic (EPA), and docosahexaenoic (DHA) acids were analyzed by gas chromatography. Performance parameters and cholesterol content were not different among treatments (P > 0.05). Total lipids were different in the control group and 6%RCM (9.0 and 9.4% respectively) compared with 3%RCM (10.9%). With 3%RCM and 6%RCM, the levels of all fatty acids analyzed were higher than in the control. Diets with 3 and 6% RCM doubled the content of ALA (16.4 and 15.4 mg/100 g of egg, respectively). Eicosapentaenoic acid was lowest in 0%RCM (6 mg/100 g of egg) compared with 3%RCM (13 mg/100 g) and 6%RCM (17 mg/100 g). Similar results were obtained for DHA (56, 133, and 246 mg/100 g of egg). Linoleic acid and AA were highest (1,211 and 228 mg/100 g, respectively) with 3%RCM and with 6%RCM (1,151 and 200 mg/100 g, respectively) vs. control (890 and 163 mg/100 g). The ratio of n-6 to n-3 FA was 3 times lower with 6%RCM than in the control. It was concluded that inclusion of red crab meal in laying hen rations at levels of 3 and 6% (P < 0.05) increased the n-3 and n-6 fatty acids content in eggs.

[Fatty acids in sardine canned in tomato sauce from different fishing areas of the Mexican Pacific]. / Acidos grasos en sardina en salsa de tomate de diferentes zonas pesqueras del Pacifico mexicano.

Numerous investigations have pointed out the importance that the fatty acids have in the process health-illness, and that the marine resources are excellent sources of the series omega 3 and omega 6. In Mexico, the sardine is a product of marine origin of wide consumption due to its high readiness and low cost. The objective of the present study was to determine the fatty acids profile (FA) in sardine canned in tomato sauce coming from different fishing areas (A) of the Mexican Pacific. There were randomly obtained 8 commercial mark (5 cans of each mark) of sardine canned in tomato sauce; they were classified in sardine of South Baja California Sur (A1), Sonora (A2) and Sinaloa (A3). The samples without draining were liquified and thereafter were obtained the methyl esters of fatty acids that were analyzed by gas chromatography with a flame ionization detector. In all the areas they were identified and quantified as 3 FA omega 3 (linolenic, EPA and DHA) and 2 AG omega 6 (linoleic and arachidonic); this source is rich in FA monounsaturated and also presents a considerable quantity of trans FA (18:1n9t and 18:2n6t). The DHA was the most abundant AG in all the areas (3064-4704 mg/100 g); finally, the relationships omega 3/omega 6 were from 3.5 (A1) up to 8.9 (A3). In conclusion, sardine canned in tomato sauce of the mexican Pacific is a rich food in omega-3 and omega-6 FA, independently of the processing area.

[Fatty acids of the tuna of different fishing areas of the Mexican Pacific, canned in oil and water]. / Acidos grasos del atún de diferentes zonas pesqueras del Pacífico mexicano, en aceite y agua.

A direct relationship exists between the state of health and the diet, and inside this some components, such as the fatty acids (FA), influence mostly in the prevention of certain illnesses (coronary heart disease, hypertension, rheumatoid arthritis, inflammatory answer, and arterial pressure). One of the main sources of essential FA are the marine products; the tuna is a marine food of wide consumption in Mexico due its readiness and low cost. The objective of this work was to determine the profile of fatty acids (FA) in tuna canned in oil and in water coming from three fishing areas of the Mexican Pacific. There were randomly obtained 7 oil-tuna commercial marks (AA) and 5 water- tuna (AW) coming from the next fishery areas: Baja California Sur (L1), Colima (L2) and Mazatlán (L3). The samples without draining were liquefied and thereafter it was obtained the methyl esters of fatty acids that were analyzed by gas chromatography with a flame ionization detector. In all the areas were identified 20 FA (mg/100 g); three AG omega 3 (EPA, DHA and linolenic) and two omega 6 (linoleic and arachidonic). In the AA of the three areas the most abundant saturated FA were estearric and palmitic acids, the most abundant monounsaturated fatty acid was the cis-vaccenic, followed by the oleic acid. The behavior of those omega 3 in the AA of the three areas were similar: with the less quantity was the linolenic acid (447-755), continued by the EPA (979-1323) and finally high concentrations of DHA (1862-3327). In the AW the DHA was the most abundant fatty acid in all the areas (1086-4456), the most abundant monounsaturated fatty acid was the palmitic (640-3809). It was observed the presence of trans fatty acids in high quantities in AW: linolelaidic (1394-1495) and elaidic (377-1234). The relationship omega 3/omega 6 in the AA was similar in L1 and L2, and lower in L3; in AW was higher in L2 and L3. In conclusion, evident variation exists in the content of FA among areas; it could be considered that the AA of L3 and AW of L2 as the richest in omega-3 and omega-6 FA. In general, the tuna in water is a richer food in FA omega 3 and omega 6 that the tuna in oil, independently of the fishery area.

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.

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

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.

[Vitamins and minerals in oil canned yellow fin tuna (Thunnus albacares), from the Mexican Pacific]. / Vitaminas y minerales del atún aleta amarilla (Thunnus albacares) del Pacífico mexicano enlatado en aceite.

Tuna is one of the most consumed sea food in Mexico due to it's abundance and low cost. The micronutrient content was evaluated in yellow fin tuna (Thunnus albacares) canned in vegetable oil (7 samples with 5 repetitions). Tuna proceed from different areas in the coast of the Pacific, Baja California Sur (L1), Mazatlan (L2) and Colima (L3). The approximate chemical analysis was carried out by the methods of AOAC; minerals (Ca, P, Mg, Na, K, Fe, Zn, Cu, Cd, Cr an Pb) by atomic absorption spectrophotometry and vitamins by HPLC. The percentage of moisture was among 65-75%, crude protein (12.6-16.4%) and ether extract, the fraction with most variation among locations, was (7.1-15.9%). Niacin was the most abundant vitamin (4.8-16.5 mg/100 g); mean Vitamin A (UI/100 g) in L1 and L2 was similar (36.5 and 36.2), and higher in L3 (42.0). The most abundant minerals were Na (136-552 mg/100 g) and K (78-221 mg/100 g), from this, the widest range of Na and K were found in L1, while L2 was for P. Ca (mg/100 g) showed different mean values between L1 (6.9) and L2 (12.7) and in L3 the range was extensive (3.4-21.8). Zn was low in L2 (0.2-0.4 mg/100 g) and higher in L3 (0.54-0.70 mg/100 g). Mg and Cu were the mineral with the narrowest range and with mean values similar among locations. Pb, Cd and Cr were not detected. The mineral with the highest variation among locations were Ca, Na and Zn; and among commercial brands were Fe, Na, K and Ca. Vitamin A, Cu and Mg showed the least variation between locations. It is concluded that the yellow fin tuna provides important amounts of ether extract, Na, K, P and niacin.