Review article

OILY FISH CONSUMPTION- BENEFITS AND SOME HEALTH RISKS

Mario Nosić ; Medical high school, Gajeva 1, 51 000 Rijeka Croatia
Greta Krešić orcid.org/0000-0002-3432-2687 ; Faculty of Tourism and Hospitality Management, Department of Food and Nutrition University of Rijeka, Primorska 42, p.p.97, 51 410 Opatija Croatia

Abstract

Consumption of oily fish is highly recommended nowadays due to its nutritional composition characterissed with proteins of high biological value, natural sources of selenium and iodione and low amount of fats and cholesterol. This food is valuable source of long-chain polyunsaturated fatty acids (from ω-3 classes) whose consumption is related to numeorous health-benefts. However, despite positive effects of cinsumption there are also some health-risks i.e. histamine posioning. Histamine fish poisoning causes 5% of food related illnesses and 37% of fish related food poisoning , and it is the most common fish-caused poisonong worldwide. Histamine in fish is formed post mortem due to the bacterial activity (Morganella morganii, Klebsiella pneumoniae and Hafnia alvei) which convert aminoacid histidine into histamine. The fish species which contain high amounts of histidine and are dangerorus due to the histamine formation are anchovy, herring, mackerel, sardines, sprat and tuna. Incubation perod is from 5 minutes to 24 hours while the symptoms lasts several hours to one day. Beside nutritional benefits of oily fish consumption this review provides an overview of one of the helath risk of consumption, namely histamine poisoning, about formation and diffusion mechanism of histamine in muscle of fish and also about prevention of histamine fish poisoning. Notifications concerning histamine in fish products, from RASFF (Rapid Alert System for Food and Feed) database (1979- 2010) are discussed. The case studies of histamine fish poisonongs in Croatia are also described.

Keywords

histamine; nutritive value; oily fish; RASFF; poisoning

Hrčak ID:

147061

URI

https://hrcak.srce.hr/147061

Publication date:

31.8.2015.

Article data in other languages: croatian

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