title: Effects of different cooking methods on fatty acid profiles in four freshwater fishes from the Laurentian Great Lakes region.
abstract: Fish is often promoted as a healthy part of the human diet due its high content of long chain n-3 polyunsaturated fatty acids (LC-PUFA). Previous studies have shown that cooked fish can have different fatty acid profiles than raw fillets, depending on the cooking method and fish species. In this study, the fatty acid content of broiled, baked or fried skinless, boneless fillets of four fish species from the tributaries of the Great Lakes, or connecting rivers, was compared to fatty acid profiles in raw sections from the same fillet. Cooking treatments had little effect on n-3 fatty acid content; however, fried treatments generally had higher n-6 and MUFA content, which is likely a result of the cooking oil used (canola). Broiling or baking is generally the most healthy option presented in this study, as these methods result in lower levels of less-favourable fatty acids; however, the choice of cooking oil may also influence the overall fatty acid content in cooked fish.
authors.affiliation: Ontario Ministry of the Environment, Sport Fish Contaminant Monitoring Program, Environmental Monitoring and Reporting Branch, 125 Resources Road, Toronto, Ontario M9P 3V6, Canada.
authors.forename: Margaret R
authors.initials: MR
authors.lastname: Neff
authors.affiliation: Ontario Ministry of the Environment, Sport Fish Contaminant Monitoring Program, Environmental Monitoring and Reporting Branch, 125 Resources Road, Toronto, Ontario M9P 3V6, Canada; Centre for the Environment, University of Toronto, 33 Willcocks Street, Suite 1016V, Toronto, Ontario M5S 3E8, Canada. Electronic address: s.bhavsar@utoronto.ca.
authors.forename: Satyendra P
authors.initials: SP
authors.lastname: Bhavsar
authors.affiliation: Food Research Division, Health Canada, 251 Sir Frederick Banting Driveway, Tunney's Pasture, Ottawa, Ontario K1A 0K9, Canada. Electronic address: eric.braekevelt@hc-sc.gc.ca.
authors.forename: Eric
authors.initials: E
authors.lastname: Braekevelt
authors.affiliation: Environment Canada, National Water Research Institute, 867 Lakeshore Road, PO Box 5050, Burlington, Ontario L7R 4A6, Canada. Electronic address: michael.arts@ec.gc.ca.
authors.forename: Michael T
authors.initials: MT
authors.lastname: Arts
mesh_terms: D000818:Animals; D003296:Cooking; D005227:Fatty Acids / Q000032:analysis*; D015525:Fatty Acids, Omega-3 / Q000032:analysis; D005399:Fishes / Q000378:metabolism*; D006114:Great Lakes Region; D006801:Humans
chemical_list: D005227:Fatty Acids; D015525:Fatty Acids, Omega-3
keywords: Cooking methods; DHA; EPA; Fatty acids; Fish; Fish consumption; Freshwater; Omega-3 fatty acids