Nutrient composition of important fish species in Bangladesh and potential contribution to recommended nutrient intakes

By J. Bogard, Shakuntala Haraksingh Thilsted, G. Marks, M. A. Wahab, M. Hossain, J. Jakobsen, J. Stangoulis. 2015

343 citations recorded by the source corpus.

Abstract Fish, in Bangladesh where malnutrition remains a significant development challenge, is an irreplaceable animal-source food in the diet of millions. However, existing data on the nutrient composition of fish do not reflect the large diversity available and have focused on only a few select nutrients. The purpose of this study was to fill the gaps in existing data on the nutrient profiles of common fish in Bangladesh by analysing the proximate, vitamin, mineral and fatty acid composition of 55 fish, shrimp and prawn species from inland capture, aquaculture and marine capture fisheries. When comparing species, the composition of nutrients of public health significance was diverse. Iron ranged from 0.34 to 19 mg/100 g, zinc from 0.6 to 4.7 mg/100 g, calcium from 8.6 to 1900 mg/100 g, vitamin A from 0 to 2503 μg/100 g and vitamin B12 from 0.50 to 14 μg/100 g. Several species were rich in essential fatty acids, particularly docosohexaenoic acid in capture fisheries species (86–310 mg/100 g). The potential contribution of each species to recommended nutrient intakes (RNIs) for pregnant and lactating women (PLW) and infants was calculated. Seven species for PLW and six species for infants, all from inland capture, and all typically consumed whole with head and bones, could potentially contribute ≥25% of RNIs for three or more of these nutrients, simultaneously, from a standard portion. This illustrates the diversity in nutrient content of fish species and in particular the rich nutrient composition of small indigenous species, which should guide policy and programmes to improve food and nutrition security in Bangladesh.

Subfields: Aquatic Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/b8219d62e0acbdf15d05a5c052d9432ddd46ae21

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Citations in the corpus

Fish for Health: Improved Nutritional Quality of Cultured Fish for Human Consumption (2020, background): “…food source than terrestrial meat products (includes processed meats, red meat, poultry) in the global fight against malnutrition and obesity (Bogard et al. 2015; FAO 2018; Mohan Dey et al. 2005; Sargent and Tacon 1999; Solhelm 2010; Thilsted et al. 2014; Verbeke et al. 2005; VKM, 2014;…”
Sustaining healthy diets: The role of capture fisheries and aquaculture for improving nutrition in the post-2015 era (2016, background): “The benefits of fish are associated in part with high concentrations of bioavailable minerals and vitamins, essential fatty acids and animal protein (Bogard et al., 2015b; Wheal et al., 2016).”