Protein Quality of the most consumed Fish in the State of Rio de Janeiro/Brazil – a strategy to mitigate Food and Nutritional Insecurity
Article Sidebar
Main Article Content
Abstract
Food and nutrition insecurity (IAN) continues to be prevalent in both underdeveloped and developing countries. The recent pandemic caused by COVID-19, led to a scenario of unemployment, shortage of production, distribution and availability of food in Brazil and in the world, thus increasing the risk group for IAN. The present work aims to identify the most consumed fish in the State of Rio de Janeiro and explore data on its protein composition that may be beneficial in the prevention of IAN. A cross-sectional survey was carried out using secondary databases from National bodies: Secretariat of Agriculture and Fisheries (SAP) of the Ministry of Agriculture, Livestock and Supply of Brazil (MAPA), Brazilian Institute of Geography and Statistics (IBGE). Most consumed fish, the most commonly limiting protein and amino acid contents in diets were calculated, and determined: the chemical amino acid score (EQ), the chemical amino acid score corrected for true digestibility (PDCAAS) and the level of nutritional adequacy for adults. The results revealed that the fish consumed has a protein content, similar to other meats, and is of high biological value. At the same time, the aminogram of marine species proved to be able to provide high nutritional adequacy to the needs of adults. Thus, this work highlights the relevance of marine resources for human health and their use as a strategy to minimize food and nutritional insecurity.
Downloads
Article Details
This work is licensed under a Creative Commons Attribution 4.0 International License.
References
Aggarwal R., Bains K. (2022). Protein, lysine and vitamin D: critical role in muscle and bone health.Crit Rev Food Sci Nutr; 62(9), 2548-2559.
Alais C. & Linden G. (1997). In Abrégé de Biochimie Alimentaire. Ed,Masson, Paris, 248pp
Alpino TM., Masoto ML., Barros DC.,Freitas CM.(2022). Os impactos das mudanças climáticas na Segurança Alimentar e Nutricional.Ciência e Saúde Coletiva 27(1), 273-286.
Balami, S., Sharma, A., & Karn, R. (2019). Importância do valor nutricional do peixe para a saúde humana. Malaysian Journal of Halal Research , 2 (2), 32-34.
Brasil, Mapa (Ministério da Agricultura, Pecuária e Abastecimento.) [acesso em:10/04/2022]. Disponível em: https://www.gov.br/agricultura/pt-br/assuntos/aquicultura-e-pesca/rede-do-pescado/consumo-e-tipos-de-peixes-no-brasil/regiao-sudeste
Cavargere, VA, França, CF, Cardoso, R., & Vianna, LM (2012). Efeitos da suplementação com farinha de Emerita brasiliensis em ratos normotensos (Wistar) e espontaneamente hipertensos (SHR). Arquivos Brasileiros de Biologia e Tecnologia , 55 , 521-525..
Ciniglia N. & Vianna LM.(2020). Food Security in Brazil in the HIV/AIDS -a current outlook, Nutrição em Pauta, 28(165), 25-30.
Comai, S., Bertazzo, A., Brughera, M., & Crotti, S. (2020). Tryptophan in health and disease. Advances in clinical chemistry, 95, 165-218.
da Silva Criança, E., Canela, E. S., Lopes, A. R. D. B. C., Otani, F. S., & Nebo, C. (2021). Perfil socioeconômico dos consumidores de peixes na microrregião de Redenção do Pará. Brazilian Journal of Development, 7(4), 37525-37545.
Fao Yearbook. (2019). Fishery and Aquaculture Statistics 2017/FAO annuaire. Statistiques des pêches et de l’aquaculture 2017/ FAO anuario. Estadísticas de pesca y acuicultura 2017.
Fao, Ifad, Unicef, Wfp and Who. (2021) The State of Food Security and Nutrition in the World 2021. Transforming food systems for food security, improved nutrition and affordable healthy diets for all . Rome, FAO,240pp.
Fao/Who/Unu. (2002). Joint Expert Consultation on Protein and Amino Acid Requirements in Human NutritionProtein and amino acid requirements in human nutrition.Technical report series; 935, 256 pp
Ibge. (1999). Tabela de Composição de Alimentos,5 ed, RJ,137pp
Journal of Fisheries and aquatic studies. (2018). Vol. 6(2): 427-430.
Lopes, I. G., De Oliveira, R. G., & Ramos, F. M. (2016). Perfil do consumo de peixes pela população brasileira. Biota Amazônia (Biote Amazonie, Biota Amazonia, Amazonian Biota), 6(2), 62-65.
Menezes, Ângela Dutra de. (2002). A gastronomia portuguesa no estado do Rio de Janeiro. In: LESSA, Carlos (org.). Os Lusíadas na aventura do Rio moderno. Rio de Janeiro: Record, pp. 559.
Pal, J., Shukla, B. N., Maurya, A. K., Verma, H. O., Pandey, G., & Amitha, A. (2018). A review on role of fish in human nutrition with special emphasis to essential fatty acid. International Journal of Fisheries and Aquatic Studies, 6(2), 427-430.
Pires VC., Maria Oliveira M G A, Rosa JC., Costa NMB. (2006). Nutritional quality and chemical score of amino acids from different protein sources Ciênc. Tecnol. Alimentos., Campinas, 26(1): 179-187.
Ramos Filho, M. M., Ramos, M. I. L., Hiane, P. A., & de Souza, E. M. T. (2010). Nutritional value of seven freshwater fish species from the Brazilian Pantanal. Journal of the American Oil Chemists' Society, 87(12), 1461-1467.
Santoso, J., Hanifa, Y. N., Indariani, S., Wardiatno, Y., & Mashar, A. (2015). Nutritional values of the Indonesian mole crab, Emerita emeritus: are they affected by processing methods?. Aquaculture, Aquarium, Conservation & Legislation, 8(4), 579-587.
Sartori A G O., Dantas A R. (2012). Segurança Alimentar e Nutricional, Campinas, 19(2): 83-93.
Tagle MA. (1981). Nutrição. Ed Artes Médicas, São Paulo,SP, 234 pp
Tbca. (2020). Tabela Brasileira de Composição de Alimentos. Universidade de São Paulo (USP).Versão 7.1. São Paulo, 2020. [Acesso em:06/04/2022]. Disponível em: http://www.fcf.usp.br/tbca
Usydus, Z., Szlinder-Richert, J., & Adamczyk, M. (2009). Protein quality and amino acid profiles of fish products available in Poland. Food chemistry, 112(1), 139-145.
Viana, Z. C. V., da Silva, E., Fernandes, G. B., & Santos, V. L. C. S. (2013). Composição centesimal em músculo de peixes no litoral do estado da Bahia/Brasil. Revista de Ciências Médicas e Biológicas, 12(2), 157-162.