Fatty Acid Profiles of Commercially Available Finfish Fillets in the United States

Cladis, Dennis P.; Kleiner, Alison C.; Freiser, Helene H.; Santerre, Charles R.

doi:10.1007/s11745-014-3932-5

Cited by 71Fatty Acid Research and HealthFood and Agricultural SciencesAquaculture Nutrition and Growth

Fatty Acid Profiles of Commercially Available Finfish Fillets in the United States

Cladis, Dennis P., Kleiner, Alison C., Freiser, Helene H., Santerre, Charles R.·2014·Lipids

DOI 10.1007/s11745-014-3932-5

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Abstract

Fillets of 76 finfish species (293 composites of three fish) were obtained from commercial seafood vendors in six regions of the United States (i.e., Great Lakes, Mid‐Atlantic, New England, Northwest, Southeast, and Southwest). Full fatty acid profiles were determined for each species and are presented here. Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) have been associated with many health benefits. Thus, fillets of each species were compared for total EPA plus DHA content, which ranged from 17 mg/100 g (pangasius/swai) to 2430 mg/100 g (Chilean sea bass). Of the top ten most popularly consumed seafoods in the US, finfish, including salmon species (717–1533 mg/100 g), Alaskan pollock (236 mg/100 g), tilapia (76 mg/100 g), channel catfish (44 mg/100 g), Atlantic cod (253 mg/100 g), and pangasius/swai (17 mg/100 g), exhibited a wide concentration range of EPA plus DHA. Large variances were found within many of the farmed species analyzed, which likely stems from dietary differences in the farm‐fed diet. The results of this study provide current information on a broad range of species and will help nutritionists and the public make informed decisions regarding seafood consumption.

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TMAO is generated from dietary precursors that contain the TMA moiety, such as phosphatidylcholine, choline, and L-carnitine.
“TMAO is generated from dietary precursors that contain the TMA moiety such as phosphatidylcholine, choline, and L-carnitine.”
From Dietary metabolism, the gut microbiome, and heart failure (2019) · cites this paper as [157]
The TMA/TMAO pathway represents a novel union between diet, gut microbiota, and both atherosclerosis and thrombosis risks.
“Recent work from our group has demonstrated, for the first time, that the trimethylamine (TMA)/trimethylamine N-oxide (TMAO) pathway represents a novel union between diet, gut microbiota, and both atherosclerosis and thrombosis risks82,96,156–159.”
From Dietary metabolism, the gut microbiome, and heart failure (2019) · cites this paper as [157]
Initial studies revealed a strong association between gut-microbiota-dependent phospholipid metabolism and atherosclerosis risks mediated by generation of the pro-atherosclerotic metabolite TMAO.
“Initial studies revealed a strong association between gut-microbiota-dependent phospholipid metabolism and atherosclerosis risks mediated by generation of the pro-atherosclerotic metabolite TMAO.”
From Dietary metabolism, the gut microbiome, and heart failure (2019) · cites this paper as [157]
In an independent cohort of 4,007 patients, the highest quartile of TMAO was associated with a 2.5-fold increased risk for major adverse cardiovascular events.
“A relationship between heightened TMAO and increased risk for myocardial infarction, stroke or death was then validated in an independent cohort of 4,007 patients, which showed a 2.5-fold increased risk for major adverse cardiovascular events in patients in the highest quartile of TMAO157.”
From Dietary metabolism, the gut microbiome, and heart failure (2019) · cites this paper as [157]
The TMA/TMAO microbial-human metabolic pathway can generate disease-relevant metabolites that contribute to atherogenesis.
“Since the first studies demonstrating that the TMA/TMAO microbial-human metabolic pathway can generate disease-relevant metabolites that contribute to atherogenesis156–158, a multitude of pathophysiologic associations have now been linked with TMAO (FIG. 1).”
From Dietary metabolism, the gut microbiome, and heart failure (2019) · cites this paper as [157]

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FATTY ACIDS AND MERCURY IN SEVENTY SEVEN SPECIES OF COMMERCIALLY AVAILABLE FINFISH IN THE UNITED STATES
Cladis, D. P. (2014) · Purdue e-Pubs (Purdue University System)
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Authors: Cladis, D. P., Kleiner, A. C., Freiser, H. H., & Santerre, C. R.
Affiliations: Purdue University West Lafayette (US)
Corresponding author: Santerre, Charles R.
ORCID: Cladis, Dennis P.
Freiser, Helene H.
Venue: Lipids
Publisher: Wiley
Published: 2014-08-10
Volume: 49
Issue: 10
Pages: 1005-1018
ISSN: 0024-4201 (ISSN-L)
1558-9307
DOI: 10.1007/s11745-014-3932-5
OpenAlex: W2159990265
Cited by: 71
References: 39
Citations by year: 2026: 1 · 2025: 7 · 2024: 6 · 2023: 7 · 2022: 4 · 2021: 9 · 2020: 9 · 2019: 7 · 2018: 5 · 2017: 5 · 2016: 4 · 2015: 6 · 2014: 1
FWCI: 4.97
Type: journal article
Language: en
Open access: closed
Licence: onlinelibrary.wiley.com/termsAndConditions#vor (vor)
Locations: Lipids (publishedVersion)
PubMed (publishedVersion)
Funders: U.S. Department of Agriculture
National Institute of Food and Agriculture (IND 0‐2010‐01295)
Topics: Health Sciences › Nursing › Nutrition and Dietetics › Fatty Acid Research and Health
Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
Life Sciences › Agricultural and Biological Sciences › Aquatic Science › Aquaculture Nutrition and Growth
Keywords: fatty acid composition, eicosapentaenoic acid, docosahexaenoic acid, omega-3 fatty acids, seafood consumption, farmed fish, fish diet, salmon, Gadus morhua, tilapia, Pangasius
MeSH terms: Animals, Animal Feed, Animals, Wild, Docosahexaenoic Acids, Fatty Acids, Fisheries, Fishes, Humans, Species Specificity, United States, Eicosapentaenoic Acid, Seafood

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Fatty Acid Profiles of Commercially Available Finfish Fillets in the United States

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