0.0 0.0 0.03 0.05 (0.03) mcg/100g Mean(SE) Vitamin D 1 0 0 2 (1.3) IU/100g Mean(SE) Vitamin D Clam (1) Oyster (1) Shrimp (5) Crab (1) Crustaceans Mollusks Species (# composites) 2.4 0.07 0.14 11 (1.2) mcg/100g Mean(SE) Vitamin D 2 3 6 94 441 (46) IU/100g Mean(SE) Vitamin D Vitamin D in fish. Vitamin D in KM Phillips Species The highest level of vitamin D reported on was in salmon at 11mcg/100g (441 (441 at 11mcg/100g salmon in on was D reported vitamin of level highest The IU/100g). Flatfish werenext at 2.4mcg/100g (94 IU/100g). (60.14mcg/100g D: vitamin a of amount small a very had Catfish an IU/100g), pollock. in found twice that amount insignificant. was considered is D in shellfish vitamin of amount The and (# composites) As shown in Table 3, the amount of fat in seafood is highly variable. Among the variable. Among the is highly fat in seafood of amount in Table 3, the As shown trout rainbow and swordfish here, but not shown analyzed of finfish other species fat. high in are also farm are fish that these fact be due to the may catfish farmed in of fat The level shellfish of the other None environment. in a controlled raised are fed and oyster. as as high content a fat had sampled farmed being of their also be a result may catfish of ALA in proportion The high meal in theirof soy presence relate to the specifically and may feed. acids fatty total omega-3 of high percentage a has such oyster why It isn’t clear in percentages the relative to compared when (23.6%) content fat relative to (2.4%). in catfish or (14.7%) salmon is also which salmon found in D was of vitamin level The highest with the finfish content fat to the proportional be somewhat D may Vitamin level. fat the highest D level of a vitamin and of salmon 34% of about a fat content have since flatfish their catfish since with hold doesn’t this relationship However, ~21% of salmon. only D was vitamin their but of salmon, that higher than slightly fat level was a being catfish to do with this has that possible It is salmon. in of that about 1% raised. that is farm species freshwater Pollock (1) Salmon (12) Catfish (1) Flatfish (1) Flatfish Seafood species provide the major natural sources of omega-3 fatty acids provide the natural sources of fatty omega-3 and Seafood major species diet. US the vitamin D in range of a wide among choose can the consumer of species, With this variety nutrients. these important of levels significant provide which of some seafoods, proportional not were evaluated the seafoods in Vitamin D levels Vitamin fat. to to be species-dependent. appears D content , Low-fat finfish High-fat finfish Table 4:
1
Conclusions Discussion
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Species Flatfish (4) Flatfish (# composites)
, LE Lemar Pollock (8 ) Catfish (12) Salmon, sockeye(4) 1.0 0.8 0.6 0.4 0.2 0.0 Flatfish (4) Flatfish
1 DPA (22:5), and EPA (22:6). EPA and DPA (22:5), acids. fatty . 0.824g/100g at level omega-3 finfish. to low-fat similar g/100g, 0.142 only of level acids, fatty omega-3 total of level highest the had acids fatty omega-3 of total level the fact, In 0.807g/100g. in salmon. level as the high as was almost in oyster (g/100g) FA n-3 Low-fat finfish High-fat finfish Table 3: fat (<5g/100g) and high fat (>5g/100g). fat high and fat (<5g/100g) Figure 1: • (20:5), EPA (18:3), ALA are reported acids fatty Omega-3 • omega-3 of levels low had finfish low-fat the As expected, • total highest the had level, fat highest the with Salmon, • omega-3 total a had however, finfish), high-fat (a Catfish • also shellfish, other the of level fat the at 3 times Oyster, Program (NFNAP) JM Holden JM USDA , Beltsville, MD; Acids and Vitamin D , 1 1 (See Table 2) 4 http://www.aboutseafood.com/about/about-seafood/Top-10-Consumed-Seafoods All samples were All samples 3 species), wild sockeye sockeye species), wild Method Description and northern lobster (all internal standard internal 2 Fish species Acid hydrolysis and solvent extraction and solvent Acid hydrolysis acid of fatty chromatography Gas ionization flame with esters methyl detection HPLC with UV detection and vitamin and vitamin HPLC with UV detection D ,WC Byrdwell ,WC 1 . J Exler Number Sampled Under USDA’s National Flatfish (flounder and sole salmon, shrimp, canned clams Farmed catfish, cod (Atlantic and Pacific), haddock, rainbow trout, ocean perch Halibut (Atlantic and Pacific), walleye pollock, Pacific rockfish, salmon (chum and pink), swordfish, yellowfin tuna Eastern oyster, crab, steamed) and scallop AOAC Method samples Methods used for nutrient analyses of fish fish of analyses nutrient for used Methods 954.02 996.06 992.26 Combined and 2002.05 analyzed raw except as noted. as except raw analyzed Sampling schedule for fish. fish. for schedule Sampling Total Fat, n-3 Fatty Total Fat, n-3 Fatty control materials were also shipped to monitor the analyses done the by laboratories. participation in NFNAP, analyzed the food samples and quality control materials using AOAC or other acceptable methods for proximates acids.Vitamin and fatty D analyses donewere at Food Composition and Methods Development Laboratory (FCMDL), USDA. Web site NDL the at located SR, to release for compiled (http://www.ars.usda.gov/nutrientdata). May o Certified reference materials and in-house prepared o Commercial analytical laboratories, pre-approved for o FALCC and NDL conducted quality control review. o Approved data were migrated into the NDBS and 2008 2007 2008 2008 date Nutrient Analysis Nutrient Data Review March February February Nutrient Materials and Methods cont. and Methods Materials • Sampling Sampling Fat acids Fatty D Vitamin Table 2. Table 1. Comp. Anal. 13:379-389. 2008. Development and validation of control materials for the measurement of vitamin D3 in selected U.S. foods. J. Food Comp.A Nutrient Analysis Program (NFNAP). Anal. Bioanal. Chem. 384(6): 1341-1355. National Fisheries Institute, Top 10 Consumed Seafoods. Pehrsson, PR, Haytowitz, DB, Holden, Perry,JM, CR and Beckler, DG 2000. USDA’s National Food and Nutrient Analysis Program: Fo Phillips, KM, Patterson, Rasor, KY, AS, Exler, J, Haytowitz, DB, Holden, and JM Pehrsson, PR 2006. Quality-control materials in Phillips, KM, Byrdwell, WC, Exler, J, Harnly, JM, Holden, JM, Holick, Hollis,MF, BW, Horst, RL, Lemar, LE, Patterson, Tarr KY, References 1 2 3 4 . 2 1 d) to the Food Analysis . This work This supported by USDA work was the Agricultural Sample units pickedwere of fish up in each of 12 supermarkets fish markets or nearby across the US. Supermarkets randomly selectedwere from a pool of stores sales volumes exceedingwith $2 million/year. Fresh samples frozenwere and stored at -65ºC. Shelf stable (canned) samples storedwere at room temperature. Species and pick up dates of fishin Table are shown 1. Sample composites prepared were using standard protocols previously established to insure homogeneity and to preserve nutrient integrity Composites homogenizedwere liquidwith nitrogen, placed in jars under nitrogen, and stored frozen at -65ºC until they were shipped to the analytical laboratories. Retail samples of 21 species of finfish and shellfish were obtained from a nationally representative sampling plan as part of the National Food and Nutrient Analysis Program (NFNAP) All samples shipped were on dry ice (fresh samples) or at ambient temperature (canne Laboratory Control Center (FALCC), Virginia Polytechnic Institute and State University, theywhere stored prior towere compositing. o o o o o Sampling Storage and Sample Preparation organized categories by (low-fat finfish, high-fat finfish, crustaceans, and mollusks. dietary supplements, also they occur naturally, at various levels, in seafood. sampling of seafood conductedwas using Food and Drug Administration’s (FDA) listthe of top 20 most frequently consumed fish in the United States to identify the species to be sampled. and fattyThe acids.nutrient data be migratedwill into the Nutrient Data Laboratory’s (NDL) Nutrient Data Bank (NDBS), System compiled, and released into the USDA National Nutrient Database for Standard Reference September (SR22) by 2009 to provide current and accuratethese data foods. for which represent 75%the of per-capita consumption of seafood Introduction • Although omega-3 acids (n-3) fatty and vitamin D are available as • To obtain new analytical data on vitamin D in foods, a nationwide • Samples were analyzed for a complete nutrient profile, including fat • Preliminary results are presented here for eight seafood species Materials and Methods Acknowledgement. Research Service. Partial received support National from the was of agreement Health, the and #Y1CN5010, FDA, from Institutes The from Wellness, for Beverage Institute Coca-Cola & The Health a division of Company.