Short-Term Intake of Yellowstripe Scad versus Salmon Did Not Induce Similar Effects on Lipid Profile and Inflammatory Markers among Healthy Overweight Adults despite Their Comparable EPA+DHA Content.

Yellowstripe scad (YSS) have comparable eicosapentaenoic acid and docosahexaenoic acid (EPA+DHA) content to salmon. We aimed to compare the effects of YSS and salmon on lipid profile and inflammatory markers. A randomized crossover trial with two diet periods was conducted among healthy overweight (with BMI 23.0-27.4 kg/m2) Malaysian adults aged 21-55 years. Steamed whole YSS fish (≈385 g whole fish/day) or salmon fillets (≈246 g fillet/day) were given for eight weeks (3 days per week), retaining approximately 1000 mg EPA+DHA per day. Diets were switched after an 8-week washout period. Fasting blood samples were collected before and after each diet period. A total of 49 subjects participated in the intervention (35% male and 65% female; mean age 29 (7) years). YSS did not induce any significant changes in outcome measures. However, the consumption of salmon as compared with YSS was associated with reduction in triglycerides (between-group difference: -0.09 mmol/1, p = 0.01), VLDL-cholesterol (between-group difference: -0.04 mmol/1, p = 0.01), atherogenic index of plasma (between-group difference: -0.05 mmol/1, p = 0.006), and IL-6 (between-group difference: -0.01 pg/mL, p = 0.03). Despite their comparable EPA+DHA content, short-term consumption of salmon but not YSS induced significant changes in lipid profile and inflammatory markers. Larger clinical trials are needed to confirm the findings.

Comparison of fat composition and chemical properties of fat extracts between fish fillets of selected warm-water and cold-water fish / Comparação da composição da gordura e propriedades químicas dos extratos de gordura entre filé de peixe de água quente e de água fria

The purpose of this study was to determine and compare fat composition and chemical properties of fish fillets of selected warm-water fish obtained from Straits of Malacca. A cold water fish, namely salmon was used for comparison. Moisture content, crude fat, fatty acids composition and chemical characteristics of fish fillets of Yellowstripe scad, Japanese threadfin bream and salmon were determined. Japanese threadfin bream fillet had highest moisture and crude fat contents, followed by fillets of Yellowstripe scad and salmon. A significantly strong and negative correlation was found between moisture and crude fat contents of these fish fillets. Fillets of Japanese threadfin bream and Yellowstripe scad also had higher total saturated fatty acids than total unsaturated fatty acids. Although salmon fillet had lowest percentage of saturated fatty acids, it had highest monounsaturated fatty acids and polyunsaturated fatty acids (PUFA) compared with the two warm-water fish. Palmitic acid and oleic acid were the major fatty acids in the fish fillets. Chemical properties of the oils extracted from the warm-water fish fillets were varied compared to salmon. The selected warm-water fish fillets offer favorable fatty acids composition and chemical properties, which can potentially be used as good sources of PUFA.

O objetivo deste estudo foi determinar e comparar a composição gordurosa e as propriedades químicas de filés de peixes selecionados de água quente obtidos no Estreito de Malaca. Um peixe de água fria, o salmão, foi usado para comparação. Foram determinados o teor de umidade, a gordura bruta, a composição de ácidos graxos e as características químicas dos filés de yellowstripe scad, sargo japonês e salmão. Os filés de sargo japonês apresentaram maior teor de umidade e de gordura bruta, seguidos por filés de yellowstripe scad e de salmão. Foi encontrada uma correlação significativamente forte e negativa entre a umidade e o teor de gordura bruta desses filés de peixe. Filés de sargo japonês e de yellowstripe scad também apresentaram ácidos graxos saturados totais mais altos do que os ácidos graxos insaturados totais. Embora o filé de salmão tenha menor porcentagem de ácidos graxos saturados, ele apresentou os maiores ácidos graxos monoinsaturados e ácidos graxos poliinsaturados (PUFA em comparação com os dois peixes de água quente. O ácido palmítico e o ácido oleico foram os principais ácidos graxos dos filés de peixe. As propriedades químicas dos óleos extraídos dos filés de peixe de água quente foram variadas em comparação ao salmão. Os filés de peixe de água quente selecionados oferecem composição favorável de ácidos graxos e propriedades químicas, que podem ser potencialmente usadas como boas fontes de PUFAs.