Instituto do Coracao e do Diabetes

Rio de Janeiro, Brazil

Instituto do Coracao e do Diabetes

Rio de Janeiro, Brazil
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Scherr C.,Instituto do Coracao e do Diabetes | Gagliardi A.C.M.,University of Sao Paulo | Miname M.H.,University of Sao Paulo | Santos R.D.,University of Sao Paulo
Arquivos Brasileiros de Cardiologia | Year: 2014

Background: Several studies have demonstrated clinical benefits of fish consumption for the cardiovascular system. These effects are attributed to the increased amounts of polyunsaturated fatty acids in these foods. However, the concentrations of fatty acids may vary according to region. Objective: The goal of this study was to determine the amount of,cholesterol and fatty acids in 10 Brazilian fishes and in a non-native farmed salmon usually consumed in Brazil. Methods: The concentrations of cholesterol and fatty acids, especially omega-3, were determined in grilled fishes. Each fish sample was divided in 3 sub-samples (chops) and each one was extracted from the fish to minimize possible differences in muscle and fat contents. Results: The largest cholesterol amount was found in white grouper (107.6 mg/100 g of fish) and the smallest in badejo (70 mg/100 g). Omega-3 amount varied from 0.01 g/100 g in badejo to 0.900 g/100 g in weakfish. Saturated fat varied from 0.687 g/100 g in seabass to 4.530 g/100 g in filhote. The salmon had the greatest concentration of polyunsaturated fats (3.29 g/100 g) and the highest content of monounsaturated was found in pescadinha (5.98 g/100 g). Whiting and boyfriend had the best omega-6/omega 3 ratios respectively 2.22 and 1.19, however these species showed very little amounts of omega-3. Conclusion: All studied Brazilian fishes and imported salmon have low amounts of saturated fat and most of them also have low amounts of omega-3. © 2015, Arquivos Brasileiros de Cardiologia. All rights reserved.


Scherr C.,Instituto do Coracao e do Diabetes | Ribeiro J.P.,Federal University of Rio Grande do Sul
Revista da Associacao Medica Brasileira | Year: 2011

Objective: To compare the fatty acid and cholesterol content in food acquired in Brazil with the composition found in the most frequently used reference tables in the country. Methods: Te fatty acid and cholesterol content in 41 food items frequently used in our country and the various directions to prepare them were reviewed by using specific methodology and the information was compared to the tables adopted by Unicamp and UNIFESP. Results: According to Unicamp table, the cholesterol content found in parmesan cheese was 100.7 mg/100 g, while it was 68 mg/100 g in UNIFESP table, that is, a 48% (p < 0.05), higher content in the former. This study table found a cholesterol content 31% lower (94 mg/100 g vs. 123 mg/100 g, p < 0.05) for yellow cheese. For whole milk, we found a 52% difference regarding cholesterol content, while the difference for saturated fat ranged from 1.4 g/100 g in Unicamp table to 2.130 g/100 g in our study table (p < 0.05). For some food items, no statistically significant differences were found among the tables. However, when a 1,800-calorie diet was prescribed, the discrepancies among the tables and lack of information resulted in clinically relevant differences in dietary recommendations. Conclusion: There are important differences in food fat content between the fatty acid and cholesterol content formally analyzed and the content shown on commonly used tables, and this can compromise our recommendations on preventing atherosclerosis. One possible explanation for the differences would be the fact that the UNIFESP table is American in origin.


Scherr C.,Instituto do Coracao e do Diabetes | Ribeiro J.P.,Federal University of Rio Grande do Sul
Revista da Associacao Medica Brasileira | Year: 2013

Objective: To analyze the influence of food preparation methods on the composition of fatty acids and cholesterol in foods. Methods: The chemical composition of cholesterol and fatty acids was analyzed in eight different types of meat and feijoada1 in relation to different methods of preparation. Results: Feijoada, when prepared with the beans and meats in separate pots, has less cholesterol (12.1 us. 16.1 mg, respectively, p = 0.005) and saturated fat (1.4 us. 1.9 mg, p = 0.046) than when it is prepared in a single pot. Broiled chicken without the skin has less saturated fat when compared with skinless fried chicken (1,505 us. 7,645 mg, p = 0.049). Broiled shrimp also has a lower saturated fat content than fried shrimp (532 us. 1,262 mg, p = 0.049). Broiled ribeye steak without fat has a lower cholesterol content when compared with the fried steak (102 us. 114 mg, p = 0.049). Conclusion:The analysis indicates that the method of food preparation influences the fat content of foods, with potential impact on the prescription of low-fat and low-cholesterol diets. © 2013 Elsevier Editora Ltda. All rights reserved.

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