(EPA and DHA) in fish as affected by cooking methods

Overview

This source page is a mechanical bulk-ingest record for a PDF in the research-pulls corpus. It preserves source-level identity, routeable product/analyte scope, and exact extracted numeric lines for later human or fresh-context audit. It does not derive HMTc thresholds, percentiles, or brand-by-brand comparisons.

Key numbers

The worker extracted the full PDF text with layout preservation twice and compared extraction hashes before commit. The following lines are copied from numeric/table-bearing regions of the PDF and retain the source units and wording where legible:

• Fatty acid (FA) is an essential part of the people or 31% of all global deaths in 2015 were due
• 2006; Pereira et al., 2013; Kaur et al., 2014; Sokoła- accounting for 29% of global mortality (Bhardwaj et
• due to their multiple biological roles such as reducing below 10% of diets from saturated FA (SFA), and
• between 20 - 35% of total fat energy consistently, in Sufficient intake of omega-3 FA contributes to
• and vitamins (Russo, 2009; Marimuthu et al., 2012). triglycerides (to lower by 20 to 40% triglyceride)
• alpha-linolenic acid (ALA, 18:3n-3), populations is relatively high, accounting for 51%
• eicosapentaenoic acid (EPA, 20:5n-3), and and 34%, respectively (Norimah et al., 2008). The
• produced from ALA, the parent omega-3 FA (Grosso high (Choo et al., 2018). Meanwhile, increased fish
• demonstrated to lower the risk of chronic diseases 2010 (USDA, 2010) recommend replacing 10% of
• ALA can be obtained mainly from vegetable oils, omega-3 FA, offer a better way to combat diseases,
• paper-based tables, and often referred to as “Food al., 2014; Ispirova et al., 2019). The proportion
• al., 2011). The Malaysian Food Composition table, true retention (Murphy et al., 1975). However,
• cholesterol (16.6%), hypertension (9.3%), and formulating a balanced and healthy diet (Van
• (21%) and canned (18.97%) salmon fish. (2017)
• mackerel Chilean fish (17.84%), microwaved (19.96%), and Chilean jack
• fish (13%) as compared to boiled (7.5%),
• roasted (9.6%), and raw fish (5%) samples. Solanki and
• samples were grilled on a low-heat flat pan for 12 min (21.1%) and canned (18.97%) salmon samples. In
• increased significantly in the grilled samples. The followed by microwaved sample by 19.96%, and
• PUFA were retained in the steamed samples. In fried steamed sample by 18.34% as compared to the
• method. The total amount of PUFA showed a that steaming increased PUFA by 45.8% in rainbow
• difference in n3:n6 ratio for all cooking treatments PUFA:SFA ratio increased by 8.33%, but did not
• 2% saline solution. An exhauster was used to remove omega-3 or omega-6 PUFA significantly, thus
• study (Leung et al., 2018). Deep-frying also 43.07%, respectively. The increase in SFAs was due
• PUFAs content to 10.95, 7.54, 11.11, and 11.11% in acceptable.
• collisions (Leung et al., 2018). Therefore, more time 111.06 μg/kg), followed by grilling (74.25 μg/kg),
• is needed for the food in the oven to heat up, and the steaming (112.19 μg/kg), and shallow-fat frying
• internal food temperature is much lower than the (92.37 μg/kg). The ketones, which resulted from
• helps to increase the cooking yield, although same them the most unstable FA (Weber et al., 2008).

Methods (brief)

• (2013), the microminerals amount in all samples limitations, in 2007, the EuroFIR (2005) proposal to
• chromatography (HPLC), high-performance liquid example, thermo-sensitive compounds in foods such
• chromatography-mass spectrometry (HPLC-MS), gas as EPA, DHA, and fat-soluble vitamins can influence
• chromatography-mass spectrometry (GC-MS), and the heat applied during cooking treatments (Choo et
• reactions of FA might occur in food samples like fish methods also result in chemical composition changes.
• food from the time it is collected/harvested until it is components influenced by processing methods.
• Refrigeration and freezing are two common fish samples might also influence the FA composition
• (ii) n-3 and n-6 FA increased in grilled sample.
• (v) α-linolenic acid (C18:3n3) significantly steamed samples as al. (2018)
• grilled samples. others.
• (vi) The fried and boiled samples did not yield
• higher in deep-fried samples (955 mg/100 g) as
• the baking-in-foiled sample.
• and steamed samples (18.34%). mackerel.
• Chilean jack as compared to the raw sample.
• (ii) Higher n-6 and MUFA in fried samples healthiest method for
• pan-fried and baked salmon samples. cooked fish.
• cooked and raw fish samples.

Implications

This page makes the source discoverable for category-level evidence routing. Values remain source-native and should be used only with the stated matrix, species, basis, geography, and censoring context from the paper. The page does not convert total mercury to methylmercury or use total arsenic as inorganic arsenic.

Wiki pages this source may touch

• Canned seafood (with tin flag)
• Fish — marine, predatory (tuna, swordfish, shark, king mackerel)
• Fish — marine, non-predatory (sardines, anchovies, salmon, cod)
• Shellfish (shrimp, crab, lobster, clams, oysters, mussels)
• Other cooking oils (canola, sunflower, coconut, avocado, sesame)
• Seaweed/kelp foods (nori, wakame, kombu, dulse — as food products)
• Mercury
• Mercury
• Aluminum
• Tin

Verification notes

• Identity check: DOI, raw handle, candidate cite-key, and SHA-256 were compared against existing wiki/sources/ pages before creation.
• Full-PDF read: pdftotext -layout was run on the full PDF twice; extracted text hashes matched before the page was written.
• Numeric verification: numeric/table-bearing lines were selected mechanically from the verified extraction and preserved without unit conversion or rounding.
• Brand firewall: the worker skips PDFs when extracted numeric lines appear brand/manufacturer-sensitive; this page contains category-level or species-level evidence only.
• HMTc firewall: no threshold, percentile, pass/fail, clean/dirty, or certification math is stated.

Update history

The five most recent substantive edits to this page, classified major (evidence or structure moved), correction (a published value or statement was wrong and has been fixed), or minor (narrative rewritten without changing the underlying evidence). Each description is derived from what the edit did to this page; the linked commit is the authoritative record, routine regeneration passes are excluded, and the full version history lives in git. When DOI minting comes online (see schema docs), each entry below will also link to a version-pinned DataCite DOI.