What the study found
Traditional cooking methods changed the nutrient composition and heavy metal content of fish and shrimps consumed in Bahrain. The study also reported that excessive frying and using too much salt should be avoided.
Why the authors say this matters
The authors conclude that eating a wide variety of fish species and alternating cooking methods is the best approach to improve dietary habits, minimize mercury exposure, and increase omega-3 fatty acid intake. The study suggests that cooking choices can affect both nutrient intake and exposure to heavy metals.
What the researchers tested
The researchers analyzed eight cooked fish species and one shrimp species commonly consumed in Bahrain. The samples were prepared in several ways: grilled, curried, fried, and cooked in rice, and then tested for proximate composition, minerals, and heavy metals.
What worked and what didn't
Protein content ranged from 22.8 to 29.2 g/100 g, and fat content ranged from 2.9 to 11.9 g/100 g. The highest energy content was found in fried Scomberomorus commerson at 894.2 KJ/100 g, followed by Scomberomorus commerson cooked in rice at 867.3 KJ/100 g. Sodium, potassium, phosphorus, magnesium, and zinc were present in considerable amounts, while other minerals were present at lower levels. Lead was found at 0.30 microg/g in grilled Plectorhinchus sordidus, mercury was 0.35 microg/g in Lethrinus nebulosus cooked in rice, and cadmium stayed below 0.02 microg/g.
What to keep in mind
The summary describes fish and shrimps commonly consumed in Bahrain, so the findings are limited to those species and cooking methods. No additional limitations are described in the abstract.
Key points
- Eight cooked fish species and one shrimp species from Bahrain were analyzed.
- Protein content ranged from 22.8 to 29.2 g/100 g, and fat content ranged from 2.9 to 11.9 g/100 g.
- Fried Scomberomorus commerson had the highest energy content at 894.2 KJ/100 g.
- Lead was detected at 0.30 microg/g in grilled Plectorhinchus sordidus, and mercury at 0.35 microg/g in Lethrinus nebulosus cooked in rice.
- Cadmium levels were reported as below 0.02 microg/g.
- The authors conclude that varying fish species and cooking methods may help improve diet and reduce mercury exposure.
Disclosure
- Research title:
- Cooking method changed nutrient and heavy metal content in fish
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