September 27, 2007 – Breaded fish offered on frozen product shelves would not have the nutritional benefits normally attributed to fish. Compared to simply frozen fillets, these sticks would seal less omega-3 fatty acids and more saturated and trans fats.
This is what the results of the work indicate1 a researcher from the University of Guelph, Canada, who analyzed the fat content of various commercial fish products. Colin Garroch, who is studying for a master’s degree under the supervision of Professor Bruce Holub, an omega-3 specialist, came up with the idea of analyzing the lipid profiles of breaded sole and haddock sticks. He compared them to those of unbreaded frozen sole and haddock fillets.
Experts are increasingly recommending the consumption of fish because of its content of omega-3 fatty acids which are said to help protect the cardiovascular system. Data from Colin Garroch’s analysis indicate that some fish products are not a healthy choice. “At equal weight, explains the young researcher, a fish stick contains significantly more saturated fat and trans fat and less omega-3 than what is found in the same fish that is not breaded”, he explains.
Not only are the precious omega-3s diluted in this way, but the preparation process adds significant amounts of saturated and trans fats which are known to be harmful to cardiovascular health.
The researcher analyzed the Breaded Fish Sticks from the Captain High Liner, Blue Water, No Name and President’s Choice brands. Unbreaded sole and haddock fillets were Seaquest products.
Average rates for a 100 g serving:
|
Saturated fat |
Trans fat |
Omega 3 |
|
|
Sole fillet |
0.2 g |
1.6 mg |
260 mg |
|
Breaded sole |
1.0 g |
62.0 mg |
105 mg |
|
Haddock fillet |
0.2 g |
5.0 mg |
288 mg |
|
Breaded haddock |
1.2 g |
110.0 mg |
141 mg |
According to the researcher, breaded fish is not a wise option to meet its nutritional needs for omega-3s and to benefit from the protective effects attributed to them against cardiovascular disorders.
Pierre Lefrançois – PasseportSanté.net
According to Guelph Mercury.
1. Garrioch C, Holub B, et al. Evaluation of selected commercially prepared frozen fish products as a mean for bridgeing the omega-3 nutritional gap. [Cette étude n’a pas encore fait l’objet d’une publication].
