Fatty Acid and Cholesterol Concentrations in Usually Consumed Fish in Brazil / Concentração de Ácidos Graxos e Colesterol de Peixes Habitualmente Consumidos no Brasil

Background: Several studies have demonstrated clinical benefits of fish consumption for the cardiovascular system. These effects are attributed to the increased amounts of polyunsaturated fatty acids in these foods. However, the concentrations of fatty acids may vary according to region. Objective: The goal of this study was to determine the amount of,cholesterol and fatty acids in 10 Brazilian fishes and in a non-native farmed salmon usually consumed in Brazil. Methods: The concentrations of cholesterol and fatty acids, especially omega-3, were determined in grilled fishes. Each fish sample was divided in 3 sub-samples (chops) and each one was extracted from the fish to minimize possible differences in muscle and fat contents. Results: The largest cholesterol amount was found in white grouper (107.6 mg/100 g of fish) and the smallest in badejo (70 mg/100 g). Omega-3 amount varied from 0.01 g/100 g in badejo to 0.900 g/100 g in weakfish. Saturated fat varied from 0.687 g/100 g in seabass to 4.530 g/100 g in filhote. The salmon had the greatest concentration of polyunsaturated fats (3.29 g/100 g) and the highest content of monounsaturated was found in pescadinha (5.98 g/100 g). Whiting and boyfriend had the best omega-6/omega 3 ratios respectively 2.22 and 1.19, however these species showed very little amounts of omega-3. Conclusion: All studied Brazilian fishes and imported salmon have low amounts of saturated fat and most of them also have low amounts of omega-3. .

Fundamento: Inúmeros estudos demonstram os efeitos benéficos do consumo de peixe para o aparelho cardiovascular. Isso seria decorrente da presença de ácidos graxos poli-insaturados nesses alimentos. Contudo, as concentrações desses nutrientes podem variar conforme a região. Objetivo: Analisar a composição e a quantidade de colesterol e ácidos graxos de peixes brasileiros e do salmão de cativeiro, habitualmente consumidos em nosso meio. Métodos: Foi analisada a concentração de colesterol e ácidos graxos, particularmente o ômega-3, de 10 tipos diferentes de peixes grelhados, sendo um deles o salmão. Cada amostra foi composta por três subamostras (“postas”), e cada uma retirada de uma porção, do início, do meio e do final do peixe, com o objetivo de minimizar problemas com relação a possíveis diferenças entre as porções musculares e de gorduras. Resultados: O maior teor de colesterol encontrado foi no cherne (107,6 mg/100 g), e o menor foi no badejo (70 mg/100 g). A concentração de ômega-3 variou de 0,01 g/100 g no badejo a 0,900 g/100 g na pescadinha. Já a gordura saturada variou de 0,687 g/100 g no pirarucu a 4,530 g/100 g no filhote. O salmão apresentou a maior quantidade de gordura poli-insaturada (3,29 g/100 g), e a pescadinha, o maior teor de gordura monoinsaturada (5,98 g/100 g). Quando avaliada as relações ômega 6/3, as melhores foram as do badejo (2,22) e do namorado (1,19), no entanto essas espécies apresentam muito pouca quantidade de ômega-3. Conclusão: Todos os peixes brasileiros estudados e o salmão importado têm baixos teores de gordura saturada, contudo a maioria desses peixes também tem baixos teores de ômega-3. .

Fatty acid and cholesterol concentrations in usually consumed fish in Brazil.

BACKGROUND: Several studies have demonstrated clinical benefits of fish consumption for the cardiovascular system. These effects are attributed to the increased amounts of polyunsaturated fatty acids in these foods. However, the concentrations of fatty acids may vary according to region. OBJECTIVE: The goal of this study was to determine the amount of,cholesterol and fatty acids in 10 Brazilian fishes and in a non-native farmed salmon usually consumed in Brazil. METHODS: The concentrations of cholesterol and fatty acids, especially omega-3, were determined in grilled fishes. Each fish sample was divided in 3 sub-samples (chops) and each one was extracted from the fish to minimize possible differences in muscle and fat contents. RESULTS: The largest cholesterol amount was found in white grouper (107.6 mg/100 g of fish) and the smallest in badejo (70 mg/100 g). Omega-3 amount varied from 0.01 g/100 g in badejo to 0.900 g/100 g in weakfish. Saturated fat varied from 0.687 g/100 g in seabass to 4.530 g/100 g in filhote. The salmon had the greatest concentration of polyunsaturated fats (3.29 g/100 g) and the highest content of monounsaturated was found in pescadinha (5.98 g/100 g). Whiting and boyfriend had the best omega-6/omega 3 ratios respectively 2.22 and 1.19, however these species showed very little amounts of omega-3. CONCLUSION: All studied Brazilian fishes and imported salmon have low amounts of saturated fat and most of them also have low amounts of omega-3.

SLCO1B1 haplotypes are not associated with atorvastatin-induced myalgia in Brazilian patients with familial hypercholesterolemia.

PURPOSE: Recent studies reported the association of SLCO1B1 haplotypes with the development of musculoskeletal side effects during simvastatin use. The aim was to evaluate the pharmacogenetic association of SLCO1B1 haplotypes with atorvastatin-induced myalgia in a sample of individuals on high-dose atorvastatin regimens. METHODS: One hundred and forty-three patients with familial hypercholesterolemia were followed for at least 12 months while receiving atorvastatin. Genotypes for the rs2306283 (c.A388G) and rs4149056 (c.T521C) polymorphisms were detected by high-resolution melting analysis. These markers form four distinct haplotypes (*1A, *1B, *5 and *15). RESULTS: During the follow-up period, 14 (9.8%) patients developed myalgia and 16 (11.2%) presented CK levels more than 3 times the upper limit of the normal range. No association of the SLCO1B1 rs2306283 and rs4149056 genotypes or haplotypes with the presence of myalgia or creatine kinase (CK) values was found. Presence of rs2306283 AG + GG genotypes was not associated with increased risks of myalgia or abnormal CK values (OR 2.08, 95% CI 0.62-7.00, p = 0.24 and OR 0.51, 95% CI 0.21-1.26, p = 0.15 respectively). The presence of rs4149056 TC + CC genotypes was also not associated with increased risk of myalgia or abnormal CK values (OR 2.24, 95% CI 0.47-10.72, p = 0.31 and OR 1.51, 95% CI 0.57-3.96, p = 0.41 respectively). CONCLUSIONS: Our findings reaffirm that the SLCO1B1 genetic risk appears to be greater in those patients receiving simvastatin compared with those receiving atorvastatin. This suggests that the importance of SLCO1B1 haplotypes depends on the specific statin that has been used.

[Nutritional profile of foods with zero trans fatty acids claim]. / Perfil nutricional de alimentos com alegação de zero gordura trans.

OBJECTIVE: To evaluate the composition of fatty acids in some foods available in the Brazilian market in which there was a claimed reduction in the amount of trans fatty acids. Also evaluate whether these foods meet recommended amounts for saturated fat consumption, after reduction of trans fat amounts. METHODS: Industrialized food (creamy margarine A and B, plant sterol margarine, stuffed sweet biscuit, salty biscuit without stuffing, French fried potatoes and a burger lunch from a multinational chain of 'fast food' all with the allegation of 0% trans fat content were purchased in commercial points and analyzed by gas chromatography. RESULTS: Despite the reduction in trans fatty acid amounts, analyzed foods contained large concentrations of saturated fats mainly palmitic acid. Moreover, some of the foods studied showed a n-6/n-3 ratio outside the recommended for atherosclerosis prevention. CONCLUSION: The unrestricted consumption of such foods has strong deleterious health potential. The absence of trans fatty acid label should be viewed with caution and does not mean a release for unrestricted consumption of such foods.

Perfil nutricional de alimentos com alegação de zero gordura trans / Nutritional profile of foods with zero trans fatty acids claim

OBJETIVO: Avaliar a composição de ácidos graxos de alguns alimentos industrializados disponíveis no mercado brasileiro nos quais houve redução da quantidade de ácidos graxos trans. Verificar também se estes alimentos atendem às quantidades recomendadas de consumo de gordura saturada, após redução de gordura trans. MÉTODOS: Alimentos industrializados (margarina cremosa A e B, margarina com fitosterol, biscoito doce recheado, biscoito salgado sem recheio, batata frita e lanche com hambúrguer de fast food multinacional com alegação de 0 por cento de gordura trans foram adquiridos em pontos comerciais e analisados em cromatógrafo gasoso. RESULTADOS: Apesar da redução nas quantidades de ácidos graxos trans, os alimentos analisados contêm grandes quantidades de gorduras saturadas principalmente o ácido palmítico. Além disso, alguns dos alimentos estudados apresentam uma razão n-3/n-6 fora do recomendado para a prevenção da aterosclerose. CONCLUSÃO: O consumo irrestrito desses alimentos tem forte potencial deletério para a saúde. O rótulo de ausência de ácidos graxos trans deve ser visto com cuidado e não significa uma liberação para o consumo irrestrito desses alimentos.

OBJECTIVE: To evaluate the composition of fatty acids in some foods available in the Brazilian market in which there was a claimed reduction in the amount of trans fatty acids. Also evaluate whether these foods meet recommended amounts for saturated fat consumption, after reduction of trans fat amounts. METHODS: Industrialized food (creamy margarine A and B, plant sterol margarine, stuffed sweet biscuit, salty biscuit without stuffing, French fried potatoes and a burger lunch from a multinational chain of "fast food" all with the allegation of 0 percent trans fat content were purchased in commercial points and analyzed by gas chromatography. RESULTS: Despite the reduction in trans fatty acid amounts, analyzed foods contained large concentrations of saturated fats mainly palmitic acid. Moreover, some of the foods studied showed a n-6/n-3 ratio outside the recommended for atherosclerosis prevention. CONCLUSION: The unrestricted consumption of such foods has strong deleterious health potential. The absence of trans fatty acid label should be viewed with caution and does not mean a release for unrestricted consumption of such foods.