May food become medicine - does carp meat have a chance to become a functional food for people with cardiovascular disease?

Nieradko, Agnieszka; Barbara, Nieradko-Iwanicka

doi:10.2478/phr-2023-0010

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Tytuł artykułu

May food become medicine - does carp meat have a chance to become a functional food for people with cardiovascular disease?

Autorzy

Nieradko Agnieszka , Barbara Nieradko-Iwanicka

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DOI

10.2478/phr-2023-0010

Warianty tytułu

Niech żywność stanie się lekarstwem - czy mięso karpia ma szansę stać się żywnością funkcjonalną dla osób chorych na choroby układu krążenia?

Języki publikacji

EN PL

Abstrakty

Fish consumption is associated with lower risk of cardiovascular disease mortality. The health benefits of fish consumption are attributed to high content of omega-3 polyunsaturated fatty acids (PUFA), especially eicosapentaenoic and docosahexaenoic acid. Animal and human studies have demonstrated that n-3 PUFAs improve the function of the normal and damaged endothelium. It is recommended to eat two servings of fish per week. The aim of the review was to find publications about the nutritional value of carp meat and its possible uses as functional food for patients with cardiovascular disease. A search for open-access original full texts sin PubMed, Google Scholar, Medline Complete database was performed in June 2022. A total of 490 results were found. Eventually 22 articles were included for systematic review. Carp consumption improves plasma lipid profile and therefore it could be considered a functional food. Carp meat is rich in essential amino acids too. The carp culture systems decide about PUFA and protein content in the meat. Carp can be cooked as traditional dishes or carp powder can be added to other dishes to enrich their nutritional value. The recommended method of carp meat preparation to preserve its’ nutritional value is oven baking. Carp meat or carp powder can be used as functional food for patients with cardiovascular diseases.

Spożycie ryb wiąże się z niższym ryzykiem śmiertelności z powodu chorób układu krążenia. Korzyści zdrowotne wynikające ze spożycia ryb przypisuje się wysokiej zawartości wielonienasyconych kwasów tłuszczowych omega-3 (PUFA), zwłaszcza kwasu eikozapentaenowego i dokozaheksaenowego. Badania na zwierzętach i ludziach wykazały, że PUFA n-3 poprawiają funkcję prawidłowego i uszkodzonego śródbłonka. Zaleca się spożywanie dwóch porcji ryb tygodniowo. Celem przeglądu było znalezienie publikacji na temat wartości odżywczej mięsa karpia i możliwości jego wykorzystania jako żywności funkcjonalnej dla pacjentów z chorobami układu krążenia. W czerwcu 2022 r. przeprowadzono wyszukiwanie oryginalnych, pełnych tekstów dostępnych w otwartym dostępie w bazach PubMed, Google Scholar, Medline Complete. Łącznie znaleziono 490 wyników. Ostatecznie do systematycznego przeglądu włączono 22 artykuły. Spożycie karpia poprawia profil lipidowy osocza, dlatego można go uznać za żywność funkcjonalną. Mięso karpia jest również bogate w niezbędne aminokwasy. O zawartości PUFA i białka w mięsie decydują systemy hodowli karpia. Karpia można przyrządzać w formie tradycyjnych dań lub dodawać do innych potraw proszek karpiowy, aby wzbogacić ich wartości odżywcze. Zalecaną metodą przygotowania mięsa karpia w celu zachowania jego wartości odżywczych jest pieczenie w piekarniku. Mięso karpia lub proszek z karpia można stosować jako żywność funkcjonalną dla pacjentów z chorobami układu krążenia.

Słowa kluczowe

carp meat functional food nutritional value omega-3 polyunsaturated fatty acids

mięso karpia żywność funkcjonalna wartość odżywcza wielonienasycone kwasy tłuszczowe omega-3

Wydawca

Polskie Towarzystwo Medycyny i Techniki Hiperbarycznej

Czasopismo

Polish Hyperbaric Research

Rocznik

2023

Tom

nr 2(83)

Strony

31--44

Opis fizyczny

Bibliogr. 49 poz.

Twórcy

autor

Nieradko Agnieszka

Faculty of Medical Sciences, Department of Foreign Languages, Medical University of Lublin, Poland

autor

Barbara Nieradko-Iwanicka

barbara.nieradko-iwanicka@umlub.pl

Faculty of Medical Sciences, Department of Hygiene and Epidemiology, Medical University of Lublin, Poland

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