Fish and rapeseed oil consumption in infants and mothers: dietary habits and determinants in a nationwide sample in Germany

Abstract

To promote fish with complementary feeding, programs should focus on families whose mothers rarely eat fish. Nutritional campaigns to improve omega-3 knowledge-especially focusing on lower social classes-could be effective in increasing rapeseed oil consumption, although these programs should be combined with environmental improvements as it has been already started through the use of rapeseed oil in commercial baby jars.

Fatty acid supply with complementary foods and LC-PUFA status in healthy infants: results of a randomised controlled trial

“…Since no interactions were observed in the case of rapeseed oil, the effect size should be similar in the general population as in the present study. Data from a recent consumer survey indicated an already high acceptance of rapeseed oil for complementary food in Germany [17].…”

“…salmon, herring, and mackerel) for complementary foods as a natural dietary DHA source is an obvious approach. However, as feeding of fish is currently not common in Germany during complementary feeding [16,17], its effectiveness for improving infants' DHA supply remains to be determined under everyday conditions. An increased intake of alpha-linoleic acid (ALA), i.e.…”

A systematic review of the determinants of seafood consumption

“…Three papers (96,121,122) found avoidance of fish, due to the belief that it is harmful, was a common barrier during pregnancy. Perceiving seafood to have a high 'health' value, or believing it contains certain nutrients needed for good health, is a commonly reported positive driver of its consumption (94)(95)(96)(97)(98)(99)101,107,110,111,(117)(118)(119)(120)(123)(124)(125)(126)(127)(128)(129) .…”

Karakteristik Fisikokimia dan Sensoris Biskuit dengan Penambahan Tepung Ikan Toman (Channa micropletes)

“…Ikan sebagai sumber protein hewani memiliki beberapa keunggulan antara lain kandungan protein tinggi dengan komposisi asam-asam amino esensial maupun non ensensial yang dibutuhkan oleh tubuh manusia, selain itu daging ikan mengandung asam-asam lemak tak jenuh yang dibutuhkan oleh tubuh manusia (Adawiyah, 2007). Menurut Stimming et al (2015), tepung ikan memiliki kandungan gizi yang baik karena kandungan asam amino esensial pada ikan yang cukup tinggi dan lengkap. Tepung ikan toman memiliki karakteristik kadar air 2,22%; protein 43,97%; lemak 16,51%; kadar abu 16,33% dan karbohidrat 8,95%, serta mengandung asam amino esensial dan non esensial.…”