Kawior – luksus czy zdrowie?

Zygmunt Zdrojewicz¹, Magdalena Wróblewska², Łukasz Tomaszewski²

Summary
Caviar is a luxury product traditionally consisting of salt-cured row of the wild sturgeon, Caspian Sea. Commonly the term is also used to describe caviar made from cultivated sturgeon and Salmonidae. The aim of this paper is to demonstrate whether the caviar is only a luxury delicacy or the product that may significantly improve our health and state of being if eaten regularly. 100 g of black caviar contains 24.6 g protein, only 4 g carbohydrates and 17.9 g fat including up to 6789 g ω-3 polyunsaturated fatty acids. It is also rich in minerals and vitamins, especially cobalamin (20 μg per 100 g). A spoonful of caviar supplies the daily requirement of vitamin B₁₂ and ω-3 polyunsaturated fatty acids. As a part of well-balanced, healthy diet, due to high content of essential fatty acids (EFAs), it reduces the risk of cardiovascular diseases and events. Caviar exerts neuroprotective properties. It has a beneficial effect on cartilage and protects the retina. Black caviar is also widely used in cosmetics as it exhibits some anti-aging properties. Unfortunately it is very common food allergen. Due to high concentration of sodium and cholesterol the consumption of caviar should be reduced by those with high blood pressure, chronic kidney failure and hypercholesterolemia.

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