SciELO - Scientific Electronic Library Online

vol.32 issue1IRON AND ZINC IN THE DIET OF THE POPULATION OF SANTIAGO author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand




Related links


Revista chilena de nutrición

On-line version ISSN 0717-7518


VALENZUELA B, Alfonso. SALMON: A HEALTH BANQUET. Rev. chil. nutr. [online]. 2005, vol.32, n.1, pp.8-17. ISSN 0717-7518.

Presently Chile is at present the first salmon world producer and exporter, a fish highly requested by its organoleptic characteristics. The fish is also a good source of some important omega-3 polyunsaturated fatty acids, particularly of eicosapentaenoic acid (20:5, EPA) and docosahexaenoic acid (22:6, DHA). EPA when consumed is associated to the protection of cardiovascular diseases, because its hipotriglyceridemic, hipocholesterolemic, and anti-inflammatory actions. DHA is related to the development of the nervous and visual system. It has been proposed that the consumption of these fatty acids by the general population may have important health benefits. Consumption of omega-3 fatty acids by the Western population is very low, particularly those fatty acids from marine origin, such as EPA and DHA. Fish consumption in Chile is very low in spite the position of the country as an important producer of fish. Therefore, the benefit of fish consumption is very restricted to the Chilean population. Two to three salmon servings provide twice the suggested EPA and DHA requirements. It is necessary to promote a policy intended to increase fish consumption, particularly of salmon, because the high content of omega-3 fatty acids, in addition to the other nutritional properties of the fish. To achieve this it is necessary a high availability of the fish for the population at a reasonable cost

Keywords : Salmon consumption; omega-3 fatty acids; cardiovascular health protection; development of the nervous system; increase of fish consumption.

        · abstract in Spanish     · text in Spanish


Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License