Wpływ kwasów tłuszczowych (omega) zawartych w rybach na organizm człowieka

© Borgis - Medycyna Rodzinna 3/2015, s. 137-143

Zygmunt Zdrojewicz¹, Michał Adamek², Artur Machelski², Ewa Wójcik²

Summary
The fish and fish-products are the source of micro- and macroelements (Ca, P, Se, F, J), fat-soluble vitamins and well digestible proteins rich of essential amino acids (lysine, methionine, cystine, threonine and tryptophan). Therefore they are considered as functional food, which means that beside nutritional effect it is proven to have beneficial effect on health, mind comfort and/or decreasing risk of diseases. The most valuable component of fish are polyunsaturated fatty acids (PUFA) form ω-3 family. The biggest content of ω-3 fatty acids (over 1g per 100g) is found in mackerel, tuna, salmon, Atlantic sturgeon, herring, anchovies, sardines and trout. Many studies proved their positive effect on reducing cardio-vascular mortality and morbidity, neonatal development, prevention of cancer, hypertension, diabetes mellitus, proper function of the brain and eye. It is estimated that deficiency of ω-3 fatty acids in diet could be the reason of 93.000 deaths in the USA in 2009. The aim of this paper is to pay attention to the need and benefits of eating fish rich in PUFA.

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