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Position in human health and food value of fish meat.

Year 2006, Volume: 23 Issue: 3, 505 - 508, 01.09.2006

Hülya Turan Yalçın Kaya Gülşah Sönmez

Abstract

Keywords

-

References

  • Aydın, A. 2004. Health and omega-3 fatty acids (in Turkish). İ.Ü. Cerrahpaşa Tıp Fakültesi Sürekli Tıp Eğitimi Etkinlikleri Sağlıkta ve Hastalıkta Beslenme Sempozyum Dizisi No: 41 Kasım 2004. 181-189.
  • Artemis, P.S., L. Alexander, and S. Norman. 2000. Workshop on the essentiality of and recommended dietary intakes for omega-6 and omega-3 fatty acids. Food Rev. Int., 16(1), 113-117.
  • Baygar, T. 2004. Fish, and effect on health (in Turkish). Aqua Culture. 6:21.
  • Dean, L.M. 1990. Nutrition and preparation. p. 255-267 In R.E. Martin, G.J. Flick (eds.), The seafood industry. Chap.16. Published Van Nostrand Rainhold, New York.
  • Gordon, D.T., V. Ratliff. 1992. The implications of omega 3 fatty acids in human health. p. 69-98. In G.J. Flick, R.E. Martin (eds.), Advances in seafood biochemistry composition and quality, Technomic Publishing Co. Inc.
  • Gorga, C. 1998. Quality assurance of seafood. An avi Book Published by Van Nostrand Reinhold New York.
  • Holub, B.J. 2000. Potential health benefits of the omega-3 fatty acids in fish. p. 40-46. In E. Graham Bligh (ed.), Seafood science and technology, Chap 5 Can. Inst. of Fish. Tech., Tech. Uni. of Nova Scotia Halifax, Canada.
  • Huss, H.H. 1995. Quality and quality changes in fresh fish. FAO Fisheries Technical Paper, No: 348. Rome.
  • Kaya, Y., H.A. Duyar, ve M.E. Erdem. 2004. The importance of fish fatty acids on human health (in Turkish). Ege Üniversitesi Su Ürünleri Dergisi. 21(3- 4):365-370.
  • Love, R.M. 1982. Basic facts about fish. p. 2-19 In A. Aitken, I.M. Mackie, J.H. Merritt & M.L. Windsor (eds.), Fish handling & Processing. Chap 2. Ministry of Agriculture, Fisheries & Food. Torry Research Station, Edinburgh.
  • Maskan, M. 2005. Omega oils; sources, benefits and their use in enrichment of food materials (in Turkish). Gıda Kongresi 2005. Ege Üniversitesi Mühendislik Fakültesi Gıda Mühendisliği Bölümü. 41-44.
  • Nettleton, J.A. 2000. Seafood nutrition in the 1990s., issues for the consumer.
  • O'keefe, JH Jr., WS. Haris. 2000. From inuit to implementation: Omega-3 fatty acids come of age. Mid America Heart Institute of Saint Luke's Hospital and Department of Medicine, University of Missouri-Kansas City, USA Affiliation. Mayo Clin Proc (Mayo Clinic proceedings) Jun; 75(6):607-14.
  • Özkan, Y., S.S. Koca. 2006. The efficiency of omega-3 fatty acid (fish oil) in hyperlipidemia treatment (in Turkish). Fırat Tıp Dergisi 2006;11(1):40-44.
  • Pigott, G.M., B.W. Tucker. 1990. Seafood effects of technology on nutrition. Marcel Dekker, Inc. New York.
  • Rafflenbeul, W. 2001. Fish for a healthy heart. Eur. J. Lipid Sci. Technol. 103 (2001) 315-317.
  • Ruxton, C.H.S., S.C. Reed, M.J.A. Simpson, and K.J. Millington. 2004. The health benefits of omega-3 polyunsaturated fatty acids: a review of the evidence. J Hum Nutr Dietet, 17:449-459.
  • Sheeshka, J E., E. Murkin. 2002. Nutritional aspects of fish compared with other protein sources. Comments on Toxicology, 8:375-397.
  • Sidhu, K.S. 2003. Health benefits and potential risks related to consumption of fish or fish oil. Regulatory Toxicology and Pharmacology, 38: 336-344.
  • Şengör, G., N. Erkan. 2002. İmportant on nutrition of aquatic product (in Turkish). Standart. 70-74.
  • Tatar, O. 1995. Nutritional properties of fish and healthy respect (in Turkish). Su Ürünleri Dergisi. 12(1-2):169-170.
  • Valfre, F., F. Caprino, and G.M. Turchini. 2003. The health benefit of seafood. Veterinary Research Communications, 27 Suppl. 1 (2003) 507-512.
  • Yamada, T., JP. Strong, T. Ishii, T. Ueno, M. Koyama, H. Wagayama, A. Shimizu, T. Sakai, GT. Malcom, and M.A. Guzman. 2000. Atherosclerosis and omega-3 fatty acids in the populations of a fishing village and a farming village in Japan. Dep. of Int. Medicine, Yubara Spa Hospital, Maniwa-gun, Okayama, Japan. Atherosclerosis 2000 Dec; 153(2): 469-81.

Balık Etinin Besin Değeri ve İnsan Sağlığındaki Yeri.

Year 2006, Volume: 23 Issue: 3, 505 - 508, 01.09.2006

Hülya Turan Yalçın Kaya Gülşah Sönmez

Abstract

Deniz ve tatlı sulardan sağlanan balıklar, beslenmemizde önemli ve besleyici bir yere sahiptir. Pek çok su ürünü, insan beslenmesi için mükemmel bir vitamin ve mineral kaynağıdır. Protein kaynakları içerisinde sindirilme derecesi yüksek olan su ürünleri diğer yüksek proteinli besinlerle karşılaştırıldığında yağ oranı bakımından oldukça düşüktür. Ayrıca, su ürünleri sağlığa yararı kanıtlanan n-3 serisi çok doymamış uzun zincirli yağ asitlerinin tek kaynağıdır. Yapılan çeşitli çalışmalarla su ürünlerinde bulunan iki predominant omega-3 yağ asiti Eicosapentaenoic asit (EPA) ve Docosahexaenoic asit (DHA)’in sağlık açısından olumlu etkide olduğu belirlenmiştir. Bu iki yağ asiti vücutta önemli biyokimyasal ve fizyolojik değişikliklere yol açar. Omega-3 yağ asitleri, insan sağlığını etkileyen kalp hastalığı, kanser, şeker hastalığı, yüksek tansiyon gibi hastalıkların önlenmesinde ve tedavisinde yararlı etkilerinden dolayı önerilmektedir

Keywords

Balığın besin değeri Omega-3 yağ asitleri

References

  • Aydın, A. 2004. Health and omega-3 fatty acids (in Turkish). İ.Ü. Cerrahpaşa Tıp Fakültesi Sürekli Tıp Eğitimi Etkinlikleri Sağlıkta ve Hastalıkta Beslenme Sempozyum Dizisi No: 41 Kasım 2004. 181-189.
  • Artemis, P.S., L. Alexander, and S. Norman. 2000. Workshop on the essentiality of and recommended dietary intakes for omega-6 and omega-3 fatty acids. Food Rev. Int., 16(1), 113-117.
  • Baygar, T. 2004. Fish, and effect on health (in Turkish). Aqua Culture. 6:21.
  • Dean, L.M. 1990. Nutrition and preparation. p. 255-267 In R.E. Martin, G.J. Flick (eds.), The seafood industry. Chap.16. Published Van Nostrand Rainhold, New York.
  • Gordon, D.T., V. Ratliff. 1992. The implications of omega 3 fatty acids in human health. p. 69-98. In G.J. Flick, R.E. Martin (eds.), Advances in seafood biochemistry composition and quality, Technomic Publishing Co. Inc.
  • Gorga, C. 1998. Quality assurance of seafood. An avi Book Published by Van Nostrand Reinhold New York.
  • Holub, B.J. 2000. Potential health benefits of the omega-3 fatty acids in fish. p. 40-46. In E. Graham Bligh (ed.), Seafood science and technology, Chap 5 Can. Inst. of Fish. Tech., Tech. Uni. of Nova Scotia Halifax, Canada.
  • Huss, H.H. 1995. Quality and quality changes in fresh fish. FAO Fisheries Technical Paper, No: 348. Rome.
  • Kaya, Y., H.A. Duyar, ve M.E. Erdem. 2004. The importance of fish fatty acids on human health (in Turkish). Ege Üniversitesi Su Ürünleri Dergisi. 21(3- 4):365-370.
  • Love, R.M. 1982. Basic facts about fish. p. 2-19 In A. Aitken, I.M. Mackie, J.H. Merritt & M.L. Windsor (eds.), Fish handling & Processing. Chap 2. Ministry of Agriculture, Fisheries & Food. Torry Research Station, Edinburgh.
  • Maskan, M. 2005. Omega oils; sources, benefits and their use in enrichment of food materials (in Turkish). Gıda Kongresi 2005. Ege Üniversitesi Mühendislik Fakültesi Gıda Mühendisliği Bölümü. 41-44.
  • Nettleton, J.A. 2000. Seafood nutrition in the 1990s., issues for the consumer.
  • O'keefe, JH Jr., WS. Haris. 2000. From inuit to implementation: Omega-3 fatty acids come of age. Mid America Heart Institute of Saint Luke's Hospital and Department of Medicine, University of Missouri-Kansas City, USA Affiliation. Mayo Clin Proc (Mayo Clinic proceedings) Jun; 75(6):607-14.
  • Özkan, Y., S.S. Koca. 2006. The efficiency of omega-3 fatty acid (fish oil) in hyperlipidemia treatment (in Turkish). Fırat Tıp Dergisi 2006;11(1):40-44.
  • Pigott, G.M., B.W. Tucker. 1990. Seafood effects of technology on nutrition. Marcel Dekker, Inc. New York.
  • Rafflenbeul, W. 2001. Fish for a healthy heart. Eur. J. Lipid Sci. Technol. 103 (2001) 315-317.
  • Ruxton, C.H.S., S.C. Reed, M.J.A. Simpson, and K.J. Millington. 2004. The health benefits of omega-3 polyunsaturated fatty acids: a review of the evidence. J Hum Nutr Dietet, 17:449-459.
  • Sheeshka, J E., E. Murkin. 2002. Nutritional aspects of fish compared with other protein sources. Comments on Toxicology, 8:375-397.
  • Sidhu, K.S. 2003. Health benefits and potential risks related to consumption of fish or fish oil. Regulatory Toxicology and Pharmacology, 38: 336-344.
  • Şengör, G., N. Erkan. 2002. İmportant on nutrition of aquatic product (in Turkish). Standart. 70-74.
  • Tatar, O. 1995. Nutritional properties of fish and healthy respect (in Turkish). Su Ürünleri Dergisi. 12(1-2):169-170.
  • Valfre, F., F. Caprino, and G.M. Turchini. 2003. The health benefit of seafood. Veterinary Research Communications, 27 Suppl. 1 (2003) 507-512.
  • Yamada, T., JP. Strong, T. Ishii, T. Ueno, M. Koyama, H. Wagayama, A. Shimizu, T. Sakai, GT. Malcom, and M.A. Guzman. 2000. Atherosclerosis and omega-3 fatty acids in the populations of a fishing village and a farming village in Japan. Dep. of Int. Medicine, Yubara Spa Hospital, Maniwa-gun, Okayama, Japan. Atherosclerosis 2000 Dec; 153(2): 469-81.
There are 23 citations in total.

Details

Primary Language Turkish
Journal Section Articles
Authors

Hülya Turan

Yalçın Kaya

Gülşah Sönmez

Publication Date September 1, 2006
Submission Date December 7, 2015
Published in Issue Year 2006 Volume: 23 Issue: 3

Cite

APA Turan, H., Kaya, Y., & Sönmez, G. (2006). Balık Etinin Besin Değeri ve İnsan Sağlığındaki Yeri. Ege Journal of Fisheries and Aquatic Sciences, 23(3), 505-508.