Health benefits of bluefin tuna consumption: (Thunnus thynnus) as a case study
Consumers are increasingly interested in food products with high nutritional value and health benefits. For instance, fish consumption is linked with diverse positive health benefits and the prevention of certain widespread disorders, such as obesity, metabolic syndrome, or cardiovascular diseases....
| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2024-04-01
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| Series: | Frontiers in Nutrition |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2024.1340121/full |
| _version_ | 1797230527901597696 |
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| author | F. Chamorro L. Cassani P. Garcia-Oliveira M. Barral-Martinez A. O. S. Jorge A. O. S. Jorge A. G. Pereira Paz Otero M. Fraga-Corral M. Beatriz P. P. Oliveira M. A. Prieto M. A. Prieto |
| author_facet | F. Chamorro L. Cassani P. Garcia-Oliveira M. Barral-Martinez A. O. S. Jorge A. O. S. Jorge A. G. Pereira Paz Otero M. Fraga-Corral M. Beatriz P. P. Oliveira M. A. Prieto M. A. Prieto |
| author_sort | F. Chamorro |
| collection | DOAJ |
| description | Consumers are increasingly interested in food products with high nutritional value and health benefits. For instance, fish consumption is linked with diverse positive health benefits and the prevention of certain widespread disorders, such as obesity, metabolic syndrome, or cardiovascular diseases. These benefits have been attributed to its excellent nutritional value (large amounts of high-quality fatty acids, proteins, vitamins, and minerals) and bioactive compounds, while being relatively low-caloric. Atlantic bluefin tuna (Thunnus tynnus) is one of the most consumed species worldwide, motivated by its good nutritional and organoleptic characteristics. Recently, some organizations have proposed limitations on its consumption due to the presence of contaminants, mainly heavy metals such as mercury. However, several studies have reported that most specimens hold lower levels of contaminants than the established limits and that their richness in selenium effectively limits the contaminants’ bioaccessibility in the human body. Considering this situation, this study aims to provide baseline data about the nutritional composition and the latest evidence regarding the beneficial effects of Atlantic bluefin tuna consumption. A review of the risk-benefit ratio was also conducted to evaluate the safety of its consumption, considering the current suggested limitations to this species’ consumption. |
| first_indexed | 2024-04-24T15:29:55Z |
| format | Article |
| id | doaj.art-677530a4cf0b479da363eb3fc8c0bb2f |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-04-24T15:29:55Z |
| publishDate | 2024-04-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-677530a4cf0b479da363eb3fc8c0bb2f2024-04-02T04:48:50ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2024-04-011110.3389/fnut.2024.13401211340121Health benefits of bluefin tuna consumption: (Thunnus thynnus) as a case studyF. Chamorro0L. Cassani1P. Garcia-Oliveira2M. Barral-Martinez3A. O. S. Jorge4A. O. S. Jorge5A. G. Pereira6Paz Otero7M. Fraga-Corral8M. Beatriz P. P. Oliveira9M. A. Prieto10M. A. Prieto11Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)-CITEXVI, Universidade de Vigo, Vigo, SpainNutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)-CITEXVI, Universidade de Vigo, Vigo, SpainNutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)-CITEXVI, Universidade de Vigo, Vigo, SpainNutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)-CITEXVI, Universidade de Vigo, Vigo, SpainNutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)-CITEXVI, Universidade de Vigo, Vigo, SpainREQUIMTE/Serviço de Bromatologia, Faculdade de Farmácia da Universidade do Porto, Porto, PortugalNutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)-CITEXVI, Universidade de Vigo, Vigo, SpainNutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)-CITEXVI, Universidade de Vigo, Vigo, SpainNutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)-CITEXVI, Universidade de Vigo, Vigo, SpainREQUIMTE/Serviço de Bromatologia, Faculdade de Farmácia da Universidade do Porto, Porto, PortugalNutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)-CITEXVI, Universidade de Vigo, Vigo, SpainLAQV@REQUIMTE, Department of Chemical Sciences, Faculdade de Farmácia, Universidade do Porto, Porto, PortugalConsumers are increasingly interested in food products with high nutritional value and health benefits. For instance, fish consumption is linked with diverse positive health benefits and the prevention of certain widespread disorders, such as obesity, metabolic syndrome, or cardiovascular diseases. These benefits have been attributed to its excellent nutritional value (large amounts of high-quality fatty acids, proteins, vitamins, and minerals) and bioactive compounds, while being relatively low-caloric. Atlantic bluefin tuna (Thunnus tynnus) is one of the most consumed species worldwide, motivated by its good nutritional and organoleptic characteristics. Recently, some organizations have proposed limitations on its consumption due to the presence of contaminants, mainly heavy metals such as mercury. However, several studies have reported that most specimens hold lower levels of contaminants than the established limits and that their richness in selenium effectively limits the contaminants’ bioaccessibility in the human body. Considering this situation, this study aims to provide baseline data about the nutritional composition and the latest evidence regarding the beneficial effects of Atlantic bluefin tuna consumption. A review of the risk-benefit ratio was also conducted to evaluate the safety of its consumption, considering the current suggested limitations to this species’ consumption.https://www.frontiersin.org/articles/10.3389/fnut.2024.1340121/fullThynnus thunnusnutritional compositionbeneficial propertiesrisk-benefit ratiofood safety |
| spellingShingle | F. Chamorro L. Cassani P. Garcia-Oliveira M. Barral-Martinez A. O. S. Jorge A. O. S. Jorge A. G. Pereira Paz Otero M. Fraga-Corral M. Beatriz P. P. Oliveira M. A. Prieto M. A. Prieto Health benefits of bluefin tuna consumption: (Thunnus thynnus) as a case study Frontiers in Nutrition Thynnus thunnus nutritional composition beneficial properties risk-benefit ratio food safety |
| title | Health benefits of bluefin tuna consumption: (Thunnus thynnus) as a case study |
| title_full | Health benefits of bluefin tuna consumption: (Thunnus thynnus) as a case study |
| title_fullStr | Health benefits of bluefin tuna consumption: (Thunnus thynnus) as a case study |
| title_full_unstemmed | Health benefits of bluefin tuna consumption: (Thunnus thynnus) as a case study |
| title_short | Health benefits of bluefin tuna consumption: (Thunnus thynnus) as a case study |
| title_sort | health benefits of bluefin tuna consumption thunnus thynnus as a case study |
| topic | Thynnus thunnus nutritional composition beneficial properties risk-benefit ratio food safety |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2024.1340121/full |
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