Health benefits of bluefin tuna consumption: (Thunnus thynnus) as a case study

Autores
Chamorro, F.; Cassani, Lucía Victoria; Garcia Oliveira, P.; Barral Martinez, M.; Jorge, A. O. S.; Pereira, A. G.; Otero, Paz; Fraga-Corral, M.; Oliveira, Maria Beatriz P. P.; Prieto, M. A.
Año de publicación
2024
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Consumers are increasingly interested in food products with high nutritional value and health benefits. For instance, fish consumption is linked with diverse positive health benefits and the prevention of certain widespread disorders, such as obesity, metabolic syndrome, or cardiovascular diseases. These benefits have been attributed to its excellent nutritional value (large amounts of high-quality fatty acids, proteins, vitamins, and minerals) and bioactive compounds, while being relatively low-caloric. Atlantic bluefin tuna (Thunnus tynnus) is one of the most consumed species worldwide, motivated by its good nutritional and organoleptic characteristics. Recently, some organizations have proposed limitations on its consumption due to the presence of contaminants, mainly heavy metals such as mercury. However, several studies have reported that most specimens hold lower levels of contaminants than the established limits and that their richness in selenium effectively limits the contaminants’ bioaccessibility in the human body. Considering this situation, this study aims to provide baseline data about the nutritional composition and the latest evidence regarding the beneficial effects of Atlantic bluefin tuna consumption. A review of the risk-benefit ratio was also conducted to evaluate the safety of its consumption, considering the current suggested limitations to this species’ consumption.
Fil: Chamorro, F.. Universidad de Vigo. Facultad de Ciencias de Ourense. Departamento de Química Analitica y Alimentaria; España
Fil: Cassani, Lucía Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina. Universidad de Vigo. Facultad de Ciencias de Ourense. Departamento de Química Analitica y Alimentaria; España
Fil: Garcia Oliveira, P.. Universidad de Vigo. Facultad de Ciencias de Ourense. Departamento de Química Analitica y Alimentaria; España
Fil: Barral Martinez, M.. Universidad de Vigo. Facultad de Ciencias de Ourense. Departamento de Química Analitica y Alimentaria; España
Fil: Jorge, A. O. S.. Universidad de Vigo. Facultad de Ciencias de Ourense. Departamento de Química Analitica y Alimentaria; España. Universidad de Porto; Portugal
Fil: Pereira, A. G.. Universidad de Vigo. Facultad de Ciencias de Ourense. Departamento de Química Analitica y Alimentaria; España
Fil: Otero, Paz. Universidad de Vigo. Facultad de Ciencias de Ourense. Departamento de Química Analitica y Alimentaria; España
Fil: Fraga-Corral, M.. Universidad de Vigo. Facultad de Ciencias de Ourense. Departamento de Química Analitica y Alimentaria; España
Fil: Oliveira, Maria Beatriz P. P.. Universidad de Porto; Portugal
Fil: Prieto, M. A.. Universidad de Vigo. Facultad de Ciencias de Ourense. Departamento de Química Analitica y Alimentaria; España. Universidad de Porto; Portugal
Materia
THYNNUS THUNNUS
NUTRITIONAL COMPOSITION
BENEFICIAL PROPERTIES
RISK-BENEFIT RATIO
FOOD SAFETY
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/267397
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/267397
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Health benefits of bluefin tuna consumption: (Thunnus thynnus) as a case studyChamorro, F.Cassani, Lucía VictoriaGarcia Oliveira, P.Barral Martinez, M.Jorge, A. O. S.Pereira, A. G.Otero, PazFraga-Corral, M.Oliveira, Maria Beatriz P. P.Prieto, M. A.THYNNUS THUNNUSNUTRITIONAL COMPOSITIONBENEFICIAL PROPERTIESRISK-BENEFIT RATIOFOOD SAFETYhttps://purl.org/becyt/ford/1.7https://purl.org/becyt/ford/1Consumers are increasingly interested in food products with high nutritional value and health benefits. For instance, fish consumption is linked with diverse positive health benefits and the prevention of certain widespread disorders, such as obesity, metabolic syndrome, or cardiovascular diseases. These benefits have been attributed to its excellent nutritional value (large amounts of high-quality fatty acids, proteins, vitamins, and minerals) and bioactive compounds, while being relatively low-caloric. Atlantic bluefin tuna (Thunnus tynnus) is one of the most consumed species worldwide, motivated by its good nutritional and organoleptic characteristics. Recently, some organizations have proposed limitations on its consumption due to the presence of contaminants, mainly heavy metals such as mercury. However, several studies have reported that most specimens hold lower levels of contaminants than the established limits and that their richness in selenium effectively limits the contaminants’ bioaccessibility in the human body. Considering this situation, this study aims to provide baseline data about the nutritional composition and the latest evidence regarding the beneficial effects of Atlantic bluefin tuna consumption. A review of the risk-benefit ratio was also conducted to evaluate the safety of its consumption, considering the current suggested limitations to this species’ consumption.Fil: Chamorro, F.. Universidad de Vigo. Facultad de Ciencias de Ourense. Departamento de Química Analitica y Alimentaria; EspañaFil: Cassani, Lucía Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina. Universidad de Vigo. Facultad de Ciencias de Ourense. Departamento de Química Analitica y Alimentaria; EspañaFil: Garcia Oliveira, P.. Universidad de Vigo. Facultad de Ciencias de Ourense. Departamento de Química Analitica y Alimentaria; EspañaFil: Barral Martinez, M.. Universidad de Vigo. Facultad de Ciencias de Ourense. Departamento de Química Analitica y Alimentaria; EspañaFil: Jorge, A. O. S.. Universidad de Vigo. Facultad de Ciencias de Ourense. Departamento de Química Analitica y Alimentaria; España. Universidad de Porto; PortugalFil: Pereira, A. G.. Universidad de Vigo. Facultad de Ciencias de Ourense. Departamento de Química Analitica y Alimentaria; EspañaFil: Otero, Paz. Universidad de Vigo. Facultad de Ciencias de Ourense. Departamento de Química Analitica y Alimentaria; EspañaFil: Fraga-Corral, M.. Universidad de Vigo. Facultad de Ciencias de Ourense. Departamento de Química Analitica y Alimentaria; EspañaFil: Oliveira, Maria Beatriz P. P.. Universidad de Porto; PortugalFil: Prieto, M. A.. Universidad de Vigo. Facultad de Ciencias de Ourense. Departamento de Química Analitica y Alimentaria; España. Universidad de Porto; PortugalFrontiers Media2024-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/267397Chamorro, F.; Cassani, Lucía Victoria; Garcia Oliveira, P.; Barral Martinez, M.; Jorge, A. O. S.; et al.; Health benefits of bluefin tuna consumption: (Thunnus thynnus) as a case study; Frontiers Media; Frontiers in Nutrition; 11; 4-2024; 1-162296-861XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.frontiersin.org/articles/10.3389/fnut.2024.1340121/fullinfo:eu-repo/semantics/altIdentifier/doi/10.3389/fnut.2024.1340121info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:42:54Zoai:ri.conicet.gov.ar:11336/267397instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 14:42:54.61CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Health benefits of bluefin tuna consumption: (Thunnus thynnus) as a case study
title Health benefits of bluefin tuna consumption: (Thunnus thynnus) as a case study
spellingShingle Health benefits of bluefin tuna consumption: (Thunnus thynnus) as a case study
Chamorro, F.
THYNNUS THUNNUS
NUTRITIONAL COMPOSITION
BENEFICIAL PROPERTIES
RISK-BENEFIT RATIO
FOOD SAFETY
title_short Health benefits of bluefin tuna consumption: (Thunnus thynnus) as a case study
title_full Health benefits of bluefin tuna consumption: (Thunnus thynnus) as a case study
title_fullStr Health benefits of bluefin tuna consumption: (Thunnus thynnus) as a case study
title_full_unstemmed Health benefits of bluefin tuna consumption: (Thunnus thynnus) as a case study
title_sort Health benefits of bluefin tuna consumption: (Thunnus thynnus) as a case study
dc.creator.none.fl_str_mv Chamorro, F.
Cassani, Lucía Victoria
Garcia Oliveira, P.
Barral Martinez, M.
Jorge, A. O. S.
Pereira, A. G.
Otero, Paz
Fraga-Corral, M.
Oliveira, Maria Beatriz P. P.
Prieto, M. A.
author Chamorro, F.
author_facet Chamorro, F.
Cassani, Lucía Victoria
Garcia Oliveira, P.
Barral Martinez, M.
Jorge, A. O. S.
Pereira, A. G.
Otero, Paz
Fraga-Corral, M.
Oliveira, Maria Beatriz P. P.
Prieto, M. A.
author_role author
author2 Cassani, Lucía Victoria
Garcia Oliveira, P.
Barral Martinez, M.
Jorge, A. O. S.
Pereira, A. G.
Otero, Paz
Fraga-Corral, M.
Oliveira, Maria Beatriz P. P.
Prieto, M. A.
author2_role author
author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv THYNNUS THUNNUS
NUTRITIONAL COMPOSITION
BENEFICIAL PROPERTIES
RISK-BENEFIT RATIO
FOOD SAFETY
topic THYNNUS THUNNUS
NUTRITIONAL COMPOSITION
BENEFICIAL PROPERTIES
RISK-BENEFIT RATIO
FOOD SAFETY
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.7
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Consumers are increasingly interested in food products with high nutritional value and health benefits. For instance, fish consumption is linked with diverse positive health benefits and the prevention of certain widespread disorders, such as obesity, metabolic syndrome, or cardiovascular diseases. These benefits have been attributed to its excellent nutritional value (large amounts of high-quality fatty acids, proteins, vitamins, and minerals) and bioactive compounds, while being relatively low-caloric. Atlantic bluefin tuna (Thunnus tynnus) is one of the most consumed species worldwide, motivated by its good nutritional and organoleptic characteristics. Recently, some organizations have proposed limitations on its consumption due to the presence of contaminants, mainly heavy metals such as mercury. However, several studies have reported that most specimens hold lower levels of contaminants than the established limits and that their richness in selenium effectively limits the contaminants’ bioaccessibility in the human body. Considering this situation, this study aims to provide baseline data about the nutritional composition and the latest evidence regarding the beneficial effects of Atlantic bluefin tuna consumption. A review of the risk-benefit ratio was also conducted to evaluate the safety of its consumption, considering the current suggested limitations to this species’ consumption.
Fil: Chamorro, F.. Universidad de Vigo. Facultad de Ciencias de Ourense. Departamento de Química Analitica y Alimentaria; España
Fil: Cassani, Lucía Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina. Universidad de Vigo. Facultad de Ciencias de Ourense. Departamento de Química Analitica y Alimentaria; España
Fil: Garcia Oliveira, P.. Universidad de Vigo. Facultad de Ciencias de Ourense. Departamento de Química Analitica y Alimentaria; España
Fil: Barral Martinez, M.. Universidad de Vigo. Facultad de Ciencias de Ourense. Departamento de Química Analitica y Alimentaria; España
Fil: Jorge, A. O. S.. Universidad de Vigo. Facultad de Ciencias de Ourense. Departamento de Química Analitica y Alimentaria; España. Universidad de Porto; Portugal
Fil: Pereira, A. G.. Universidad de Vigo. Facultad de Ciencias de Ourense. Departamento de Química Analitica y Alimentaria; España
Fil: Otero, Paz. Universidad de Vigo. Facultad de Ciencias de Ourense. Departamento de Química Analitica y Alimentaria; España
Fil: Fraga-Corral, M.. Universidad de Vigo. Facultad de Ciencias de Ourense. Departamento de Química Analitica y Alimentaria; España
Fil: Oliveira, Maria Beatriz P. P.. Universidad de Porto; Portugal
Fil: Prieto, M. A.. Universidad de Vigo. Facultad de Ciencias de Ourense. Departamento de Química Analitica y Alimentaria; España. Universidad de Porto; Portugal
description Consumers are increasingly interested in food products with high nutritional value and health benefits. For instance, fish consumption is linked with diverse positive health benefits and the prevention of certain widespread disorders, such as obesity, metabolic syndrome, or cardiovascular diseases. These benefits have been attributed to its excellent nutritional value (large amounts of high-quality fatty acids, proteins, vitamins, and minerals) and bioactive compounds, while being relatively low-caloric. Atlantic bluefin tuna (Thunnus tynnus) is one of the most consumed species worldwide, motivated by its good nutritional and organoleptic characteristics. Recently, some organizations have proposed limitations on its consumption due to the presence of contaminants, mainly heavy metals such as mercury. However, several studies have reported that most specimens hold lower levels of contaminants than the established limits and that their richness in selenium effectively limits the contaminants’ bioaccessibility in the human body. Considering this situation, this study aims to provide baseline data about the nutritional composition and the latest evidence regarding the beneficial effects of Atlantic bluefin tuna consumption. A review of the risk-benefit ratio was also conducted to evaluate the safety of its consumption, considering the current suggested limitations to this species’ consumption.
publishDate 2024
dc.date.none.fl_str_mv 2024-04
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/267397
Chamorro, F.; Cassani, Lucía Victoria; Garcia Oliveira, P.; Barral Martinez, M.; Jorge, A. O. S.; et al.; Health benefits of bluefin tuna consumption: (Thunnus thynnus) as a case study; Frontiers Media; Frontiers in Nutrition; 11; 4-2024; 1-16
2296-861X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/267397
identifier_str_mv Chamorro, F.; Cassani, Lucía Victoria; Garcia Oliveira, P.; Barral Martinez, M.; Jorge, A. O. S.; et al.; Health benefits of bluefin tuna consumption: (Thunnus thynnus) as a case study; Frontiers Media; Frontiers in Nutrition; 11; 4-2024; 1-16
2296-861X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.frontiersin.org/articles/10.3389/fnut.2024.1340121/full
info:eu-repo/semantics/altIdentifier/doi/10.3389/fnut.2024.1340121
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Frontiers Media
publisher.none.fl_str_mv Frontiers Media
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.216834

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