1、ReportIdentification of Health and Nutritional Benefits of New Zealand Aquaculture SeafoodsFor: Aquaculture New ZealandLevel 1 Wakatu HouseMontgomery SquareNelsonFrom: Grant MacDonald, PhDFood ScientistMacDonald and Associates LtdNelsonTuesday, 6 April 20102Contents1.SUMMARY . 32.INTRODUCTION .73. B
2、RIEF DESCRIPTION OF SOME NUTRITIONALLY FUNCTIONAL AND BIOACTIVECOMPONENTSINSEAFOODS .93.1 PROTEINS AND BIOLOGICALLY ACTIVE PEPTIDES . 93.2 LONG CHAIN POLYUNSATURATED FATTY ACIDS . 103.3 MINERALS . 123.4 VITAMINS AND COENZYMES . 133.5 CAROTENOIDS AND OTHER COLOURED COMPOUNDS . 133.6 OTHER POSSIBLE BI
3、OACTIVE COMPONENTS . 144. REVIEW OF AVAILABLE INFORMATION ON NEW ZEALAND AQUACULTURE SPECIES . 154.1 SOURCES OF NUTRITIONAL INFORMATION . 154.2 SUMMARY OF NUTRITIONAL INFORMATION . 154.3 SUMMARY FOR NEW ZEALAND KING SALMON . 174.3.1 Effect of cooking on salmon nutritional characteristics . 194.4 SUM
4、MARY FOR GREENSHELL MUSSELS . 204.4.1 Seasonal changes in composition of Greenshell mussels . 224.5 SUMMARY FOR PACIFIC OYSTERS . 254.5.1 Seasonal changes in composition of Pacific oysters . 264.6 SUMMARY FOR BLUE MUSSELS . 275. NUTRITIONAL EFFECTS OF FOOD PROCESSING. 286. IDENTIFY MARKETING MESSAGE
5、S FOR PROMOTION. 306.1 MAKING NUTRITION CLAIMS . 306.2 MAKING HEALTH CLAIMS. 316.3 A STRATEGY FORWARD . 317. IDENTIFY GAPS IN INFORMATION . 33REFERENCES. 34APPENDIX 1. VITAMIN AND MINERAL RECOMMENDATIONS. 401. SummaryThe ability to identify healthy components in a food and to promote this informatio
6、n to enable consumers to make healthy food choices can be a powerful marketing tool. In a wider context, when applied to whole populations as a public health measure, making healthier food choices can prevent disease and provide exceptional value in that the cost of modifying diet is minimal.Signifi
7、cant health benefits from modest fish consumption have been observed. A recent metaanalysis study found that people who ate fish at least once a week significantly reduced the risk of cardiovascular disease (CVD) by 15%. There was a dose-response relation between fish consumption and lower CVD morta
8、lity, with 7% lower CVD mortality rates with an increased consumption of 20g/day of fish (lean and fatty fish).The health aspects of seafood have primarily, and since the discovery of the low incidence of CVD in Greenland Eskimos, been linked to high intakes of marine omega-3 polyunsaturated fatty a
9、cids in particular eicosapentaenoic acid (EPA, 20:5n-3) and docosahexaenoic acid (DHA, 20:6n-3). Possible contributions from other functional components, such as proteins, taurine, selenium, calcium and other minerals, vitamins, coenzymes and antioxidants have at least partly been neglected. The aim
10、s of this report are to 1) identify healthy components and nutritional benefits of New Zealand aquacultured seafoods, specifically New Zealand king salmon (Oncorhynchus tshawytscha), Greenshell mussels (Perna canaliculus), Pacific oysters (Crassostrea gigas) and blue mussels (Mytilus edulis aoteanus
11、), and 2) to identify benefits that could be used to promote these seafoods. Any gaps in information will also be highlighted.New Zealand king salmon One to two 150g servings per week of New Zealand king salmon would supply sufficient omega-3s for an average persons needs. For a person with existing
12、 CVD a higher intake of omega-3s of 1g/day has been shown to be beneficial, and or people with rheumatoid arthritis about 3g/day omega-3s are recommended. Consequently, eating New Zealand king salmon more often per week would help supply sufficient omega-3s in the diet and may be a healthy alternati
13、ve. There is some evidence to show there is a link between the combination of high omega-3s, high selenium, taurine and astaxanthin in salmon to provide strong anti-inflammatory effects in humans, but more work needs to be published to provide more scientific evidence. 4There is also some evidence t
14、o show that when salmon muscle tissue is digested biologically active peptides are produced that can have beneficial health effects. However, although there is evidence to show that eating fish regularly will reduce CVD and other diseases, the link is probably not yet strong enough to make direct he
15、alth claims for New Zealand king salmon.With a fat content of 34.7g per 150g serving the salmon is quite high in fat and would provide about 87% of the RDI for fat of 40g/day, as well as about 20% of the energy required per day. However, many people have energy requirements greater than the referenc
16、e 8400kJ/day (2000kcal/day). Also, to put the 40g per day in context with actual current fat consumption, the daily per capita availability of fat in the Oceania nations in 1990 was 138g (mainly from meat), which comprised 38% of the dietary energy, a level considered too high for optimum health. In
17、 1995 the median fat intake for Australians aged 19 years and over was 74.5g per day. Replacing meat in a meal, with its high saturated fatty acid content, with salmon would be a healthy alternative.The level of cholesterol in New Zealand king salmon, with 72mg per serving, may be of concern to some
18、 consumers. However, recent research has shown that dietary cholesterol has a relatively small effect on plasma (blood) cholesterol, although an intake of less than 300mg per day cholesterol is usually advised.The omega-3 fatty acids in New Zealand king salmon were very stable and are well preserved
19、 during different cooking methods (poaching, steaming, microwaving, pan frying, oven baking and deep frying), although there can be some uptake of the frying oil by the fillet when deep frying. It is possible that the high levels of natural antioxidants in the salmon flesh, such as astaxanthin and v
20、itamin E, help protect the omega-3 fatty acids during cooking. Greenshell mussels A 100g serving of steamed Greenshell mussels is a good source of protein and would supply about 30% of the daily requirement for an adult. They are also a low fat, low calorie food. However, because their lipids are hi
21、gh in omega-3 fatty acids they are a very good source of omega-3s, with a very good DHA to EPA ratio and low omega-6 content. Greenshell mussels are also a very good source of a number of essential minerals, such as selenium, iodine and iron, consumption of which can have significant health implicat
22、ions. For example, selenium is implicated in antioxidant and immune functions in the body and perhaps a reduction in CVD. A deficiency of iodine and iron have been linked to widespread health disorders in various parts of the world.In addition to the high omega-3 content, and high content of seleniu
23、m, Greenshell mussels also contain a number of other bioactive components such as taurine, glycogen, chondroitin sulphate, polyphenols and carotenoids from female mussels that will contribute to antioxidant activity and will have other health implications. Digestion of Greenshell mussels may also gi
24、ve rise to bioactive 5peptides. Little information has been published about these bioactives and the health properties of steamed Greenshell mussels. However, it is not surprising that for the last 30 years dried Greenshell mussel powder has been sold as a health supplement for its anti-inflammatory
25、 properties and the treatment of arthritis in humans and in animals. This product originally arose from observations of the low incidence of arthritis in segments of the New Zealand population that consumed significant quantities of Greenshell mussels.Most of the focus in Greenshell mussel powder su
26、pplements has been on the health properties of the mussel oil in the powder which is high in EPA, DHA and other omega-3s with little emphasis on these other components that have also been shown to have antioxidant and health properties.Pacific oysters A 100g serving of raw Pacific oysters is a good
27、source of protein and would supply about 20% of the daily requirement for an adult. They are also a low fat, low calorie food. However, similarly to Greenshell mussels, because their lipids are high in omega-3 fatty acids they are a very good source of omega-3s. There is no published data on the spe
28、cific polyunsaturated fatty acids or relative ratio of omega-3 to omega-6 in New Zealand Pacific oysters.Similarly to Greenshell mussels, Pacific oysters are also a very good source of essential minerals, such as selenium, zinc, copper, iodine, iron, manganese, as well as vitamin B12. Pacific oyster
29、s are also a good source of phosphorus, magnesium, niacin and vitamin C and contain significant amounts of glycogen and taurine. Although no New Zealand data is available for the later two bioactives. Blue musselsUntil recently there was little commercial interest in developing products and markets
30、for New Zealand blue mussels, therefore there is little published data available for general proximate analysis and other nutritional components. Using overseas data, cooked blue mussels (Mytilus edulis sp.) are appreciated as a good source of vitamin C, thiamine, riboflavin, folate, phosphorus and
31、zinc and as a very good source of protein, vitamin B12, iron, manganese and selenium. The relatively high level of cholesterol (56mg/100g cooked meat) may be a concern to some consumers.From this summary of published data it is evident that for New Zealand king salmon, Greenshell mussels and Pacific
32、 oysters there is sufficient information to be able to make some nutrition claims in specific markets. Especially with respect to omega-3 content, protein content and minerals such as selenium, iron, iodine, as well as for some vitamins.In the US the FDA have determined that if a seafood has greater
33、 than 130mg EPA and/or DHA in a daily serving then a label nutrition claim can be made. A single serving of New Zealand king salmon, Greenshell mussels and Pacific oysters will easily meet these criteria.6 A strategy forward There is little doubt that increased consumption of products made from the
34、seafoods discussed in this report would have significant health benefits for most people in the general population and for some diseased segments of the population the benefits would be even greater (e.g. CVD, diabetes and arthritis affected people). The encouragement for increased consumption of se
35、afood would be an important public health initiative.It is probable that these health benefits will arise not from one specific bioactive component of the seafood but from a number of them and from interactions between bioactive components affecting multiple physiological pathways and sites in the b
36、ody. These interactions between bioactive components and the body are very complex and can be very powerful. It follows that making specific health claims about a food can also be a complex and difficult process, especially since claims need to be backed up with positive human experimental data.An a
37、lternative to making health claims about New Zealand aquacultured products would be to support and help publish research on the links between consuming New Zealand seafoods and specific health outcomes. Publicising this research will improve brand value over the long-term. A concomitant outcome woul
38、d be the spin-off of specific nutraceutical products from the New Zealand aquaculture industry. Although New Zealand has a good database of the nutritional components in its aquacultured seafoods there are significant gaps in knowledge. Some of these gaps have arisen from a lack of priority, such as
39、 for basic information on blue mussel composition and changes with season. While other gaps are due to increased knowledge of the importance of under-researched nutritional components, such as taurine, vitamin D and some minerals, and their interactions with other components. Little effort has been
40、spent in identifying other sources of antioxidants, such as polyphenols from mussels and oysters. There is a need for research to quantify the antioxidant contribution from New Zealand seafoods.The greatest gap in information however, is in the area of the links between consumption of New Zealand aq
41、uacultured seafoods and their benefits for human health. The fact that even a modest seafood consumption (or modest increase) can lead to significant health benefits for a population needs to be developed beyond just the contribution of high omega-3 consumption to include contributions from other fu
42、nctional components. Because of the potential for national health benefits and consequent reduction in health costs, this work would support justification for increased consumption of seafoods as a national health priority.72. IntroductionScientific and technical developments in seafood have led to an increasing awareness among consumers that dietary source and degree of processing is important for their health, to such an extent that in some markets there is an increasing reluctance to pay more for prod
