Cholesterol and Fatty Acids in Several Species of Shrimp

Abstract

The cholesterol value for several species of shrimp from several different geographical locations was determined. The overall average for all the samples was 152 rt 15 mg/lOOg of edible portion of shrimp. Two samples of Pundulus borealis, Gloucester prawns and Canadian prawns, accounted for the low (136 mg/lOOg) and the high (186 mgl 1OOg) limits, respectively, of the range of cholesterol. All shrimp were low in fat at about 1%. Eicosapentaenoic and docosahexaenoic acids were present at about 30% of the total fatty acids, providing about 0.2Og/lOOg in the edible portion. INTRODUCTIONTWO REPORTS issued by the National Heart, Lung and Blood Institute (1987) have reconfirmed that modification in dietary cholesterol intake can, in many individuals, reduce blood cholesterol. These reports have prompted health care professionals and consumers to search the literature for the information necessary to make dietary assessments.Definitive dietary fat information on shrimp is lacking in the literature. Considerable data spanning a wide range of values have been generated on the cholesterol content of shrimp. The information has been summarized in an extensive literature review of nutritional data through 1975 by Sidwell (1981) and for the years 1976-1984 in a literature review by Krzynowek and Murphy (1987). Exler (1987) and Dudek et al. (1982) report information on shrimp after various methods of cooking. For raw shrimp, the cholesterol values range from 80.7 mg/ 1OOg (Punwar and Derse, 1978) for an unspecified species of shrimp (not stated, but assumed raw) to a high of 226 mg/ 1OOg (Kritchevsky et al., 1967) for an unspecified species of, once again not stated, but assumed raw shrimp. A range of values, such as this, is not conducive to menu planning around a low cholesterol regime of 300 mg/day for a man and 225 mg/day for a woman.Concomitant with the decreased ingestion of cholesterol for health conscious individuals came the increased consumption of seafood for the .prevention and amelioration of certain diseases, more specifically cardiovascular diseases (Simopoulos et al., 1986;Lands, 1986;Kinsella, 1987;Nettleton, 1985Nettleton, , 1987. Seafood is the richest source of a'group of polyunsaturated fatty acids called omega-3 (o-3) fatty acids. The low incidence of cardiovascular disease among populations of people who consume large quantities of seafood has been attributed to this group of omega-3 fatty acids. Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are the most abundant of these omega-3 fatty acids.Several species of Pemeus shrimp and two geographically distinct samples of Pundulus borealis were analyzed for total cholesterol to provide cholesterol data for shrimp and to determine any species differences. Some of the samples were analyzed to ascertain their fatty acid contribution to the human diet.

Monthly Variations in the Nutritional Composition of Antarctic Krill Euphausia superba

“…The total cholesterol content ranged from 249.65 to 348.88 mg/100 g, showing the highest level (348.88 mg/100 g) in April and the lowest level (249.65 mg/100 g) in August. Shrimp meat has been reported to contain 150-160 mg/100 g (wet weight) of cholesterol (Krzynowek and Panunzio, 1989). Tou et al (2007) reported cholesterol levels in krill of 66.1 mg/100 g and 152 mg/100 g in shrimp (Penaeidae and Pandalidae), and the cholesterol content in krill was higher than that of fish, but lower than that of shrimp.…”

Perfil de ácidos graxos e composição centesimal de carpas (Cyprinus carpio) alimentadas com ração e com dejetos suínos

“…Tipicamente, lipídios de peixes contêm ácidos graxos com cadeia lateral que variam de 14 a 22 carbonos e com 0-6 metilenos interrompidos por duplas ligações (KRZYNOWERK & PANUNZIO, 1989;KING et al, 1990).…”

Incorporação de ômega-3 no tecido muscular da tilápia do Nilo alimentada com dietas contendo silagem de cabeça de camarão

“…Na composição de ácidos graxos, tem sido atribuída elevada importância nutricional aos ácidos da família ômega-3, especialmente, EPA e DHA. No caso do resíduo de camarão, além do elevado teor protéico, destaca-se também o alto teor de ácidos graxos ômega-3 que pode atingir 40% dos lipídios totais (KRZYNOWEK & PANUNZIO, 1989). Peixes de água doce geralmente contêm baixas proporções de ômega-3, quando comparados aos peixes marinhos, em função da alimentação natural rica em ácidos graxos ômega-6, principalmente o ácido linoleico e o araquidônico (HOAR et al, 1979).…”