DOI: 10.11118/978-80-7509-996-9-0246

RYBÍ VÝROBKY – ZDROJ OMEGA-3 MASTNÝCH KYSELIN / FISH PRODUCTS – SOURCE OF OMEGA-3 FATTY ACIDS

Zuzana Měřínská¹, Klára Horáková¹, Dagmar Ostrovská¹, Irena Řehůřková¹, Jiří Ruprich¹

¹ Centrum zdraví, výživy a potravin, SZÚ, Palackého tř. 3a, 612 42 Brno

The consumption of fish is essential from the point of view of a healthy diet. Fish oil is a source of omega-3 fatty acids, which reduce the risk of heart disease, are important for the proper development of the brain and eyes, improve memory, help fight depression and autoimmune diseases. The recommendation to include fish in the diet twice a week is not achievable for many consumers. Diversifying the menu with fish products is one possibility. The fish product samples taken were evaluated based on the determined representation of individual fatty acids and the ratio of omega-6 and omega-3 fatty acids. The best option is to eat fattier fish – for example mackerel or herring, in the least modified form possible, such as preservation in its own juice, sweet and sour pickle or smoking. In products that do not contain vegetable oil, there is a high content of omega-3 fatty acids, which are not affected by omega-6 fatty acids from vegetable oil. If the consumer prefers variants of products in oil, it is advisable to choose rapeseed or olive oil.

Keywords: fish products, the omega-6:omega-3 fatty acid ratio, vegetable oils

pages: 246-252, online: 2024