Health benefits of bluefin tuna consumption: (Thunnus thynnus) as a case study

• Type: Another Publication in an International Scientific Journal
• Date: 2024

Authors

Chamorro, F (Author) Other; Cassani, L (Author) Other; Garcia-Oliveira, P (Author) Other; Barral-Martinez, M (Author) Other; Jorge, AOS (Author) Other; Pereira, AG (Author) Other; Otero, P (Author) Other; Fraga-Corral, M (Author) Other; Beatriz B P P Oliveira (Author) FFUP; Prieto, MA (Author) Other

Journal

Title: Frontiers in Nutrition

Vol. 11

ISSN: 2296-861X

Publisher: Frontiers Media

Indexing

ISI Web of Knowledge - 9 Citations

Scopus - 0 Citations

Other information

Authenticus ID: P-010-BBX

DOI: 10.3389/fnut.2024.1340121

Abstract (EN): Consumers are increasingly interested in food products with high nutritional value and health benefits. For instance, fish consumption is linked with diverse positive health benefits and the prevention of certain widespread disorders, such as obesity, metabolic syndrome, or cardiovascular diseases. These benefits have been attributed to its excellent nutritional value (large amounts of high-quality fatty acids, proteins, vitamins, and minerals) and bioactive compounds, while being relatively low-caloric. Atlantic bluefin tuna (Thunnus tynnus) is one of the most consumed species worldwide, motivated by its good nutritional and organoleptic characteristics. Recently, some organizations have proposed limitations on its consumption due to the presence of contaminants, mainly heavy metals such as mercury. However, several studies have reported that most specimens hold lower levels of contaminants than the established limits and that their richness in selenium effectively limits the contaminants' bioaccessibility in the human body. Considering this situation, this study aims to provide baseline data about the nutritional composition and the latest evidence regarding the beneficial effects of Atlantic bluefin tuna consumption. A review of the risk-benefit ratio was also conducted to evaluate the safety of its consumption, considering the current suggested limitations to this species' consumption.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 16