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Journal articles on the topic 'Health aspects of Fish as food'

Author: Grafiati

Published: 4 June 2021

Last updated: 28 July 2025

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1

Cortés Sánchez, Alejandro De Jesús, Martha Lorena Guzmán Robles, Rodolfo Garza Torres, Luis Daniel Espinosa Chaurand, and Mayra Diaz Ramirez. "Food Safety, Fish and Listeriosis." Turkish Journal of Agriculture - Food Science and Technology 7, no. 11 (2019): 1908. http://dx.doi.org/10.24925/turjaf.v7i11.1908-1916.2888.

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Listeria monocytogenes is a food pathogen responsible for listeriosis, a relevant disease in public health worldwide. The genus Listeria spp., corresponds to cosmopolitan bacteria and capable of surviving different adverse conditions, which increases the risk for the food to be contaminated at any stage of the food chain. Fish and fish products are foods of high production level and, due to their chemical or nutritional composition, are highly susceptible to deterioration and contamination by pathogens in their productive chain relating to cases of listeriosis. Derived from the incidence and h

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2

Cortés-Sánchez, A. D. J. "Clostridium perfringens in foods and fish." Regulatory Mechanisms in Biosystems 9, no. 1 (2018): 112–17. http://dx.doi.org/10.15421/021816.

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Foodborne diseases are considered an important public health problem at a global level due to their levels of incidence and mortality as well as their negative consequences in economic and social aspects. Foodborne diseases are defined as those that are generated by the ingestion of food and water contaminated by chemical or biological agents commonly affecting health at the level of the gastrointestinal system. Among the risks and dangers to health from food are the diseases caused by Clostridium perfringens, a common bacterium which inhabits water, soil, vegetables, fish, the gastrointestina

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3

Cortés-Sánchez, Alejandro De Jesús. "About Clostridium botulinum, Fish and Tilapia." Modern Applied Science 15, no. 3 (2021): 1. http://dx.doi.org/10.5539/mas.v15n3p1.

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Fish and products are considered a food of nutritional quality that constituents a part of the human diet, produced and commercialized worldwide. Tilapia is one of the main fish for aquaculture production destined for human consumption in different presentations: refrigerated, frozen, fillet, cured, canned, among others. Fish, in addition to being a highly nutritious food, is also sensitive to deterioration and contamination along the food chain, being able to be contaminated mainly by microorganisms that are casual agents of consumer illnesses. Clostridium botulinum and spores can contaminate

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4

Clark, Michael A., Marco Springmann, Jason Hill, and David Tilman. "Multiple health and environmental impacts of foods." Proceedings of the National Academy of Sciences 116, no. 46 (2019): 23357–62. http://dx.doi.org/10.1073/pnas.1906908116.

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Food choices are shifting globally in ways that are negatively affecting both human health and the environment. Here we consider how consuming an additional serving per day of each of 15 foods is associated with 5 health outcomes in adults and 5 aspects of agriculturally driven environmental degradation. We find that while there is substantial variation in the health outcomes of different foods, foods associated with a larger reduction in disease risk for one health outcome are often associated with larger reductions in disease risk for other health outcomes. Likewise, foods with lower impacts

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Rai, Krishna Prasad, Hare Ram Pradhan, Bal Kumari Sharma, and Som Kant Rijal. "Histamine in Foods: Its Safety and Human Health Implications." Journal of Food Science and Technology Nepal 8 (December 15, 2014): 1–11. http://dx.doi.org/10.3126/jfstn.v8i0.11720.

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This article reviews the overall aspects of histamine, one of the most potent biogenic amine, which is formed by decarboxylation of histidine protein rich foods in fish and fish products, dairy products, meat and meat products, fermented vegetables and soy products, and alcoholic beverages such as wine and beer. Normally, three basic conditions i.e. high content of free histidine, bacterial histidine decarboxylase activity and high temperature storage environment elevates the level of histamine in foods. Several chromatographic methods utilizing thin layer chromatography (TLC), high performanc

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6

Anne Najm Chalita, Marie. "Covid-19 e mercado do pescado: impactos iniciais e desafios futuros." Revista de Economia Agrícola 68 (2021): 1–20. http://dx.doi.org/10.56468/1983-7747.erea0720.2021.

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The Sars-CoV-2 pandemic, called COVID-19, leads to a turning point in the historical process of changes in agri-food markets, especially with regard to food safety and quality. Although the reflections in this article were made at the beginning of the pandemic, its objective was to highlight the difficulty of the fish market to respond to the resulting impacts, a difficulty that stems from the failure to incorporate parameters inherent to foods with visibility and value, covering characteristics about safety and quality through technical aspects of production, sociocultural aspects on who, whe

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7

Natasutedja, Alfredo Oktavianto, Erika Lumbantobing, Emita Josephine, et al. "Botanical Aspects, Phytochemicals and Health Benefits of Andaliman (Zanthoxylum acanthopodium)." Indonesian Journal of Life Sciences | ISSN: 2656-0682 (online) 2, no. 1 (2020): 8–15. http://dx.doi.org/10.54250/ijls.v2i1.32.

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Andaliman (Zanthoxylum acanthopodium) is a specialty spice widely found in the Provinces of North Sumatra and Aceh, Indonesia. The fruit is usually used by Batak people in North Sumatra as a food ingredient to cook Batak’s cuisine such as arsik, tombur, and naniura. It is also used as one of the ingredients to make Indonesian spicy sauce called sambal. Andaliman fruit is reported to eliminate the undesirable smell in fish and raw meat. Moreover, it could also reduce total volatile base nitrogen content in fish which helps to prevent spoilage. Furthermore, andaliman has been reported to contain

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8

Tavares, Jéssica, Ana Martins, Liliana G. Fidalgo, et al. "Fresh Fish Degradation and Advances in Preservation Using Physical Emerging Technologies." Foods 10, no. 4 (2021): 780. http://dx.doi.org/10.3390/foods10040780.

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Fresh fish is a highly perishable food characterized by a short shelf-life, and for this reason, it must be properly handled and stored to slow down its deterioration and to ensure microbial safety and marketable shelf-life. Modern consumers seek fresh-like, minimally processed foods due to the raising concerns regarding the use of preservatives in foods, as is the case of fresh fish. Given this, emergent preservation techniques are being evaluated as a complement or even replacement of conventional preservation methodologies, to assure food safety and extend shelf-life without compromising fo

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9

SAVIN, Raul-Lucian, Daniela LADOȘI, Ioan LADOȘI, and Aurelia COROIAN. "The Occurrence of Polycyclic Aromatic Hydrocarbons in Fish Meat and Their Impact on Food Quality." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Animal Science and Biotechnologies 80, no. 2 (2023): 9–21. http://dx.doi.org/10.15835/buasvmcn-asb:2023.0010.

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Polycyclic Aromatic Hydrocarbons (PAHs) are organic compounds known to be potentially toxic for human health. Humans are exposed mostly through ingestion, but also through inhalation and skin contact. Thus, their concentrations in foods should be as low as possible. Fish products are appreciated as functional food, with high nutritional properties and organoleptic attributes. Despite these qualities, fish products may also contain PAHs. Humans are exposed to PAHs by eating fish meat, which can be contaminated from environmental sources, from industrial food processing methods, and from some ho

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Rout, Subhalakshmi, Sakti Kanta Rath, and Sanjeet Kumar. "Food and Medicinal Aspects of Freshwater Snail Filopaludina bengalensis (Lamarck, 1822)." Asian Journal of Biology 18, no. 2 (2023): 11–14. http://dx.doi.org/10.9734/ajob/2023/v18i2338.

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Food is becoming more and more scarce due to several negative factors. People only focus on the readily available foods in their vicinity that are limited and well-known. Unexplored foods from the forest are out of our food baskets due to a metallic lifestyle that creates a lot of health problems and retards the development of a nation. From the forest’s wealth, plants are more known, but edible insects, snails, fish, and other such species are less known and need to be explored. Keeping this in view, an attempt has been made to find medicinal foods from the faunal wealth of Odisha. A survey w

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Vorobyov, Valery. "STRATEGIC ASPECTS OF SUSTAINABLE DEVELOPMENT FISHERIES COMPLEX OF RUSSIA." Fisheries 2021, no. 5 (2021): 23–29. http://dx.doi.org/10.37663/0131-6184-2021-5-23-29.

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The article discusses some aspects of the strategy of sustainable development of Russian fisheries. The directions of the health of Russians, the quality and safety of fish food products, the imperfection of transport and logistics infrastructure, the development of fishing clusters and mariculture clusters in the Far East are considered.

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12

Slabbert, J. L., W. S. G. Morgan, and A. Wood. "Microbiological Aspects of Fish Cultured in Wastewaters–The South African Experience." Water Science and Technology 21, no. 3 (1989): 307–10. http://dx.doi.org/10.2166/wst.1989.0125.

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Health risks associated with the utilization of wastewater for fish production were studied by investigating the possible incorporation of pathogenic microorganisms into fillets of fish. Fish were cultured in cages in stabilization ponds at two municipal wastewater treatment facilities, and in a flow through and recirculating system receiving humus tank effluent. Water and fish were analysed for total and faecal coliforms, Salmonella and coliphages. Even though high numbers of faecal coliforms (2.0 x 105/100 ml) and coliphages (1.2 x 106/100 ml) were detected in the wastewater, and in some ins

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13

Sheikhzadeh, Najmeh, Mehdi Soltani, Marzieh Heidarieh, and Mahdi Ghorbani. "Role of Dietary Microalgae on Fish Health and Fillet Quality: Recent Insights and Future Prospects." Fishes 9, no. 1 (2024): 26. http://dx.doi.org/10.3390/fishes9010026.

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An increase in the consumption of food fish, combined with a decrease in the harvest of fish, is driving the aquaculture industry at a fast pace. In parallel with the growth in the aquaculture sector and resulting stresses, the prevalence of diseases in farmed fish can increase. Although effective administration and prophylaxis are the main factors safeguarding fish species against diseases, recent approaches to mitigate the response caused by typical stressors include the uses of dietary additives. Microalgae are one of the main sources of nutrients, namely protein, lipids, vitamins, minerals

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14

Menconi, Vasco, Elena Lazzaro, Michela Bertola, et al. "The Occurrence of Freshwater Fish-Borne Zoonotic Helminths in Italy and Neighbouring Countries: A Systematic Review." Animals 13, no. 24 (2023): 3793. http://dx.doi.org/10.3390/ani13243793.

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In recent years, the consumption of fish products has surged in European countries, being an essential part of a healthy diet. Despite representing a small part of EU production, freshwater fisheries hold considerable significance for lake-dwelling populations and tourists seeking traditional dishes. This increased fish consumption has brought to light potential health risks associated with fish-borne zoonotic helminths (FBZHs), now acknowledged as global food-borne parasites. Fish-borne zoonotic helminths belong to various taxonomic groups, including nematodes (Anisakidae), trematodes (Opisth

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15

Bordoloi, Ramashankar, Pankaj Das, Amrit Pegu, et al. "A comprehensive review of the microbial aspects of enhancing the nutritional quality of ethnic fermented fish products in Asia." Journal of Applied and Natural Science 17, no. 2 (2025): 677–89. https://doi.org/10.31018/jans.v17i2.6510.

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Fermentation has long been utilized as a preservation method that improves the safety, longevity, and overall nutritional and sensory quality of food items such as fish. In numerous Asian regions, fermented fish products are deeply embedded in culinary traditions and contribute significantly to local food industries. The fermentation process relies on specific microbial populations that drive biochemical changes, enhancing flavor and preservation while producing compounds with potential health-promoting effects. This review presents a current assessment of fermented fish varieties found throug

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., Gholam Reza Jahed Kh, Inteaz Alli ., Ebrahim Nowroozi ., and Ramin Nabizadeh . "Mercury Contamination in Fish and Public Health Aspects: A Review." Pakistan Journal of Nutrition 4, no. 5 (2005): 276–81. http://dx.doi.org/10.3923/pjn.2005.276.281.

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17

Nikolova, Maria, Adolf Alakidi, Valentina Petkova, Milen Dimitrov, and Adriana Agovska. "IgG-mediated food intolerances – prevalence, mechanisms, and cross-reactivities among the Bulgarian population. Contemporary aspects." Pharmacia 72 (June 17, 2025): 1–10. https://doi.org/10.3897/pharmacia.72.e158706.

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Background: The prevalence of food intolerances (FIs) in 1679 individuals over 18 years of age from Bulgaria and some cross-reactivities between the intolerances to different foods were studied. Method: A blood test was used: Food Detective – CNS (Cambridge Nutrition Sciences Ltd.) to identify the foodstuffs to which the body exhibits intolerance. The basis of the study is the formation of antibodies of class IgG, which are markers for intolerance to different food groups and food products. Individuals were tested for 46 foods. Results: The most common food intolerances are to cereals (60–90%

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18

Levy, L. B. "Dietary strategies, policy and cardiovascular disease risk reduction in England." Proceedings of the Nutrition Society 72, no. 4 (2013): 386–89. http://dx.doi.org/10.1017/s0029665113001328.

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Diet-related chronic diseases are major public health concerns in England and the associated costs to the National Health Service and society are considerable. Poor diet and other lifestyle factors are estimated to account for about one-third of all deaths from CVD in England. UK dietary recommendations were set by the Committee on Medical Aspects of Food Policy and are now set by the Scientific Advisory Committee on Nutrition. For cardiovascular health, dietary recommendations are set for nutrients (saturated fat, trans-fat and carbohydrates), foods (fruits, vegetables and oily fish) and salt

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19

Antipova, L. V., Olga Pavlovna Dvoryaninova, and A. V. Sokolov. "Pond fishes in the improvement of the structure of population’s nutrition: hygienic aspects." Hygiene and sanitation 95, no. 1 (2019): 84–90. http://dx.doi.org/10.18821/0016-9900-2016-95-1-84-90.

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Potential opportunities of fishery resources of internal reservoirs of the country are estimated at 5 million tons that creates prerequisites for the increase in rates of the development of the branch, and, therefore, volumes of the food resources related with the improvement of structure ofpopulation’s nutrition. It should be noted that when processing fish raw materials it is necessary to seek for the achievement of the highest customer value. It is provided with the high quality, goodness, commodity-food indices, food, biological and physiological properties. The goodness is estimated by sa

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20

P. M, Gaikwad, Madhusudan M, and Amrutsagar V. "Studies on some aspects of the fish Endoparasites (Cestodes)." International Journal of Zoology and Applied Biosciences 8, no. 5 (2023): 16–20. http://dx.doi.org/10.55126/ijzab.2023.v08.i05.003.

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Parasitic diseases are the major cause of morbidity and mortality in man, domesticated animals and wild life. Cestodes are multicellular, bilaterally symmetrical and parasites of great importance to human health. Intestinal infections of cestodes are very common in country and areas with poor socio-economic status are endemic unhygienic living and food habits promote the spread of infection causing high morbidity and complications. Mixed intestinal infection due to cestodes and nematodes is quite common and therefore, there is a need to study the cestode parasites whose prevalence is high. Ces

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Obiero, Kevin, Paul Meulenbroek, Silke Drexler, et al. "The Contribution of Fish to Food and Nutrition Security in Eastern Africa: Emerging Trends and Future Outlooks." Sustainability 11, no. 6 (2019): 1636. http://dx.doi.org/10.3390/su11061636.

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：Approximately 200 million people in Africa derive high-quality and low-cost proteins from fish. However, the consumption of fish is not fully exploited to combat the “triple burden” of malnutrition—obesity, undernutrition, and micronutrient deficiencies which are the leading causes of poor health in the region. There is still limited knowledge on quantitative information to guide policy makers in developing evidence-based actions that can improve the availability of and access to nutritious food for healthy and sustained diets among children and care givers. In this paper, we review the avail

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Ruiz-Capillas, Claudia, and Ana Herrero. "Impact of Biogenic Amines on Food Quality and Safety." Foods 8, no. 2 (2019): 62. http://dx.doi.org/10.3390/foods8020062.

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Today, food safety and quality are some of the main concerns of consumer and health agencies around the world. Our current lifestyle and market globalization have led to an increase in the number of people affected by food poisoning. Foodborne illness and food poisoning have different origins (bacteria, virus, parasites, mold, contaminants, etc.), and some cases of food poisoning can be traced back to chemical and natural toxins. One of the toxins targeted by the Food and Drug Administration (FDA) and European Food Safety Authority (EFSA) is the biogenic amine histamine. Biogenic amines (BAs)

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23

Olaniran, A. F., O. E. Adeoye, O. M. Oyadeyi, et al. "Utilization and application of bioactive compounds generated from Fish waste and by product as Functional Food Ingredient: A review." IOP Conference Series: Earth and Environmental Science 1342, no. 1 (2024): 012014. http://dx.doi.org/10.1088/1755-1315/1342/1/012014.

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Abstract The quest for novel functional food ingredients from natural sources is one of the most important discuss in food science and technology. Food industries dispose their valuable waste and some food industries re-process their wastes and used them as functional food ingredients, thereby developed their economy to survive in the neck cutting competition of the market. Enormous volumes of food processing by-products (FPBs) are produced from food manufacturing industries, accounting it as the second-largest quota of food waste generation. Fish known as ‘rich food for poor people,’ supplies

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Rios-Mera, Juan Darío. "The potential of pijuayo (Bactris gasipaes) as a new ingredient in meat and fish products." Revista Científica Pakamuros 13, no. 2 (2025): 56–65. https://doi.org/10.37787/8bnmgt11.

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The association of processed food consumption with health problems has sparked interest among consumers and the food industry in the production of healthier and more sustainable foods. Processed meats, which are made from the skeletal muscle of edible animal species, have unfavorable characteristics due to the incorporation of ingredients and synthetic additives associated with the occurrence of diseases and allergies. In this context, this review presents the pijuayo as a healthy and sustainable alternative in the formulation of meat and fish products. The nutritional benefits of this Amazoni

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Anater, Amanda, Bruno Machuca Thon, Francisco Pizzolato Montanha, Saulo Henrique Weber, Deivid Roni Ribeiro, and Cláudia Turra Pimpão. "Fish consumption and consumer awareness aspects of possible mycotoxin contamination in fish in Curitiba-PR, Southern Brazil." Revista Brasileira de Ciências Ambientais 56, no. 3 (2021): 541–49. http://dx.doi.org/10.5327/z217694781023.

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The global per capita consumption of fish reached a record of 20.5 kg in 2018, thus demonstrating the sector’s importance. A potential risk to consider when consuming fish is the indirect intake of mycotoxins by humans when consuming fish from intensive fish farming fed with potentially contaminated mycotoxins. The aim of this study was to evaluate fish consumption and consumer awareness of possible mycotoxin contamination in Curitiba, Paraná, Brazil. The information was obtained through a questionnaire applied at supermarkets in 5 different city regions, obtaining 358 respondents. Descriptive

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Ray, Suryapratap, and Sanjana Thanjan Shaju. "Bioaccumulation of pesticides in fish resulting toxicities in humans through food chain and forensic aspects." Environmental Analysis Health and Toxicology 38, no. 3 (2023): e2023017. http://dx.doi.org/10.5620/eaht.2023017.

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A crucial component for agricultural productivity is pesticide application. Increased usage of pesticides has significantly increased agricultural output, reduced grain losses in storage, and overall enhanced human wellbeing. Globally, every year approximately 3 billion kg of pesticides are used which budgets around 40 billion USD. Pesticide use can leave behind unwanted residues that can contaminate food, the environment, and living tissues. They are known to spread from agricultural regions that have been treated into the wider environment, where they affect non-target creatures. All tiers o

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Lorrette, Bénédicte, and Lorena Sanchez. "New lipid sources in the insect industry, regulatory aspects and applications." OCL 29 (2022): 22. http://dx.doi.org/10.1051/ocl/2022017.

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Edible insects constitute a sustainable and alternative source of nutrients: they have potential to become a valuable protein source for addressing animal and human markets addressing part of the global food demand. After protein, the second largest fraction of the insect is constituted of lipids. Lipids can represent 10 to 15% of the insect in dry matter, making this fraction one of the major co-products of insect industry. The composition of the insect fat may change in terms of quantity and composition of fatty acids profile. Insect species, stage of growth, extraction technologies are some

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28

Rahulin, I. Yu. "The use of aquatic bioresources as a factor in ensuring Ukraine’s food security: legal aspects." Analytical and Comparative Jurisprudence, no. 5 (October 12, 2024): 423–27. http://dx.doi.org/10.24144/2788-6018.2024.05.66.

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The article is dedicated to the study of the legal aspects of using aquatic bioresources in Ukraine and the impact of their usage on ensuring the country’s food security. It is argued that the issue of proper legal regulation of the use of aquatic bioresources is becoming increasingly relevant today. Attention is given to both legislative and scientific approaches to the issue of legal regulation of Ukraine’s food security. The necessity of adopting a separate law titled «On the Fundamentals of Food Security of Ukraine» is emphasized. It is noted that the state’s food policy should aim for the

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Lehel, József, Zita Papp, András Bartha, et al. "Metal Load of Potentially Toxic Elements in Tuna (Thunnus albacares)—Food Safety Aspects." Foods 12, no. 16 (2023): 3038. http://dx.doi.org/10.3390/foods12163038.

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The consumption of marine fishes has a positive effect on a consumer’s health; however, it poses a potential risk due to their level of heavy metals in their body. Heavy metals can be naturally found in the environment, but their concentration can be increased with anthropogenic activities. Samples of tuna (Thunnus albacares) were collected at a fishery market. The potentially toxic elements (arsenic, cadmium, lead, and mercury) were determined with a validated method in the flesh of fish using inductively plasma optical emission spectrometry after microwave digestion. Generally, the average c

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Tapeshkina, Natalia V., Elena V. Koskina, Nadezhda V. Yagnyukova, Tatyana G. Korsakova, and Tatyana D. Logunova. "Actual aspects of feeding management for preschoolers." Hygiene and sanitation 100, no. 7 (2021): 724–29. http://dx.doi.org/10.47470/0016-9900-2021-100-7-724-729.

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The purpose of the study was a comparative assessment of the actual diet of preschoolers, taking into account changes in the requirements of sanitary legislation on the organization of public catering. Materials and methods. Nutrition was assessed based on a study of the menu-layouts of two-week implemented menus in 4 preschool organizations. The analysis of children’s diets’ nutritional and biological value was carried out according to the leading indices of normative documents and legislative acts. A comparative characteristic of the actual food set was carried out, taking into account the c

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Kobelkova, I. V., M. M. Korosteleva, D. B. Nikityuk, and M. S. Kobelkova. "Glycation end products and technological aspects of reducing immunogenicity of specialized food products for nutrition of athletes." Food systems 4, no. 4 (2022): 278–85. http://dx.doi.org/10.21323/2618-9771-2021-4-4-278-285.

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Food allergy, which affects about 8% of children and 5% of adults in the world, is one of the major global health problems, and allergen control is an important aspect of food safety. According to the FALCPA (Food Allergen Labeling and Consumer Protection Act of 2004 FDA), more than 160 foods can cause allergic reactions, with eight of them responsible for 90% of all food allergies in the United States, including milk, eggs, wheat, peanuts, soybeans, tree nuts, crustaceans and fish, also known as the Big 8. Most foods that are sources of obligate allergens are heat treated before consumption,

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Gasco, L., E. J. Lock, and H. Ji. "Introducing the special issue ‘Application of insect ingredients in sustainable aquaculture’." Journal of Insects as Food and Feed 8, no. 11 (2022): 1169–72. http://dx.doi.org/10.3920/jiff2022.x007.

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The use of insects in aquafeed is a topic of great interest. IPIFF forecasts indicate that by 2030 40% of insect meal production will be used in aquaculture (IPIFF, 2021). The Journal of Insects as Food and Feed published a call for papers for an open-access special issue to share a deeper understanding of beneficial aspects of the use of insects. Published papers touched on aspects of insect nutrient digestibility, analytical methodologies, fish performances and health, consumer acceptance and socio-economic aspects.

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Martínez-Martínez, María Isabel, Antoni Alegre-Martínez, and Omar Cauli. "Omega-3 Long-Chain Polyunsaturated Fatty Acids Intake in Children: The Role of Family-Related Social Determinants." Nutrients 12, no. 11 (2020): 3455. http://dx.doi.org/10.3390/nu12113455.

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Omega-3 long-chain polyunsaturated fatty acids play a central role in neuronal growth and in the development of the human brain, since they are essential elements which depend on intake through diet to ensure an adequate amount. Fish and seafood are the main dietary sources of these fatty acids in Spain and in other countries. In order to assess the effect of the intake of common foods containing high amounts of omega-3 polyunsaturated fatty acids, a food frequency questionnaire was administered to parents of children and adolescents attending a primary school in Valencia (Spain), and the inta

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Suyitno, Linda Suwarni, Asmarawanti, Mohamad Sadli, and Agnescia Clarissa Sera. "Exploring tabooed food among Dayaknese of Ngaju Women in Central Kalimantan Province, Indonesia." Public Health of Indonesia 9, no. 3 (2023): 123–32. http://dx.doi.org/10.36685/phi.v9i3.715.

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Background: Dayak Ngaju is a sub-ethnic group of the Dayak tribe in Central Kalimantan, Indonesia. This group practices cultural practices as an identity, including the food taboo. Objective: This study aimed to explore the food taboo practices among women of Ngaju Dayaknese living in Central Kalimantan Province. Methods: A qualitative descriptive study was employed. A total of 12 informants were included, consisting of three pregnant women and two breastfeeding women as the main informants, five relatives of each woman, a midwife, and an ethnic leader. The in-depth interview was done in the s

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Fibriansari, Rizeki Dwi, Anggia Astuti, and Leersia Yusi Ratnawati. "The Lifestyle of Health and Sustainability Framework in Agricultural Community." Jurnal Promosi Kesehatan Indonesia 20, no. 3 (2025): 156–62. https://doi.org/10.14710/jpki.20.3.156-162.

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Background: The Lifestyle of Health and Sustainability (LOHAS) concept encourages life choices and adopting behaviors that prioritize both environmental sustainability and personal well-being. Lifestyle shifts and food consumption patterns are significant factors that often hinder the pursuit of a healthy and sustainable way of living. The purpose of this research is to explore the concept of LOHAS and its role in addressing the fundamental health needs of agricultural communities.Method: This study employs a descriptive-analytic method with a cross-sectional design. A sample of 138 fish cage

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Pich, Jordi, Lluís Ballester, Mònica Thomàs, Ramon Canals, and Josep A. Tur. "Assimilating and following through with nutritional recommendations by adolescents." Health Education Journal 70, no. 4 (2010): 435–45. http://dx.doi.org/10.1177/0017896910379695.

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Objective: To investigate the relationship between knowledge about a healthy diet and the actual food consumption habits of adolescents. Design: A survey of several food-related aspects applied to a representative sample of adolescents. Setting: One thousand, six hundred and sixty three individuals aged 11 to 18 from 40 schools randomly selected from among all the schools in the Balearic Islands. Method: The survey was administered under the supervision of a researcher during the school day. The adolescents were asked about proper eating habits and invited to classify 43 food items as healthy

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Ashad, Haendra Kusuma Putra, Agnes Puspitasari Sudarmo, and Abdul Kohar Mudzakir. "Relationship between fish consumption and nutritional status and learning achievement of vocational high school students in Mejayan Village, Madiun Regency." Nekton 5, no. 1 (2025): 38–47. https://doi.org/10.47767/nekton.v5i1.996.

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Vocational High School (SMK) is a secondary school that aims to produce quality human resources for those who are ready to work at a productive age. SMK-level schools are inhabited by teenage children at the age–15-17 years. Teenagers at that age need adequate nutritional intake, both in quality and quantity, for their growth and development, both in terms of health and non-health. Fish is a food ingredient with a variety of health and non-health benefits. The health benefits of fish are in the form of good nutritional status, while in the non-health aspect, it improves cognitive aspects in th

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Padeniya, Uthpala, Donald Allen Davis, Daniel E. Wells, and Timothy J. Bruce. "Microbial Interactions, Growth, and Health of Aquatic Species in Biofloc Systems." Water 14, no. 24 (2022): 4019. http://dx.doi.org/10.3390/w14244019.

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Biofloc technology involves the manipulation of the culture system’s carbon: nitrogen ratio to promote bacterial community growth to convert toxic nitrogenous wastes and organics into functional microbial protein; this protein can then be used as a food source and mediate water quality. Biofloc systems have several advantages, which include improved biosecurity, feed conversion, water use efficiency, and nutrient processing. Analyzing the nutritional value and the relationship between high production of aquacultural practices using biofloc is essential. Many studies have demonstrated that biof

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Lima, Giovana Dias, Paula Rayssa Lobato da Silva, Fabiana Costa Cardoso, et al. "Quilombola Communities in Brazil, aspects of Food and Nutrition Security – Literature review." International Journal of Advanced Engineering Research and Science 9, no. 1 (2022): 164–70. http://dx.doi.org/10.22161/ijaers.91.20.

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Introduce: The law nº 11.346, of 15 september of 2016, lays down that the power public should respect, protect, promote, inform and to evaluate the realization of the Human Right to Adequate Food. However, the quilombolas are vulnerable and suffer from discrimination by the institution. Objective: Survey articles from the last five years on food and nutrition security in quilombola communities in Brazil. Methodos: This is a systematic review of the literature with qualitative analysis, in which full articles published in the years 2016 to 2021. The collect of information was to realizate durin

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Fitri, Nursyah, Sharon Xi Ying Chan, Noor Hanini Che Lah, et al. "A Comprehensive Review on the Processing of Dried Fish and the Associated Chemical and Nutritional Changes." Foods 11, no. 19 (2022): 2938. http://dx.doi.org/10.3390/foods11192938.

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Fish is a good source of nutrients, although it is easily spoiled. As such, drying is a common method of preserving fish to compensate for its perishability. Dried fish exists in different cultures with varying types of fish used and drying methods. These delicacies are not only consumed for their convenience and for their health benefits, as discussed in this review. Most commonly, salt and spices are added to dried fish to enhance the flavours and to decrease the water activity (aw) of the fish, which further aids the drying process. For fish to be dried effectively, the temperature, drying

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Lang, Undine E., Christoph Beglinger, Nina Schweinfurth, Marc Walter, and Stefan Borgwardt. "Nutritional Aspects of Depression." Cellular Physiology and Biochemistry 37, no. 3 (2015): 1029–43. http://dx.doi.org/10.1159/000430229.

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Several nutrition, food and dietary compounds have been suggested to be involved in the onset and maintenance of depressive disorders and in the severity of depressive symptoms. Nutritional compounds might modulate depression associated biomarkers and parallel the development of depression, obesity and diabetes. In this context, recent studies revealed new mediators of both energy homeostasis and mood changes (i.e. IGF-1, NPY, BDNF, ghrelin, leptin, CCK, GLP-1, AGE, glucose metabolism and microbiota) acting in gut brain circuits. In this context several healthy foods such as olive oil, fish, f

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Lehel, József, Márta Magyar, Péter Palotás, Zsolt Abonyi-Tóth, András Bartha, and Péter Budai. "To Eat or Not to Eat?—Food Safety Aspects of Essential Metals in Seafood." Foods 12, no. 22 (2023): 4082. http://dx.doi.org/10.3390/foods12224082.

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The popularity of seafoods is high due to their superb dietary properties and healthy composition. However, it is crucial to understand whether they adequately contribute to our essential nutritional needs. Small amounts of essential metals are indispensable in the human body to proper physiological functioning; their deficiency can manifest in various sets of symptoms that can only be eliminated with their intake during treatment or nutrition. However, the excessive consumption of metals can induce undesirable effects, or even toxicosis. Shellfish, oyster, and squid samples were collected dir

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Kurniasari, Ratih, Sabrina Sabrina, Annisa Nabila Salma, and Fathma Syahbanu. "Effect of Fish Gelatin on the Characteristics of Horn Plantain Banana (Musa paradis´ıaca fa. Corniculata)-based Ice Cream." International Journal of Food Studies 12, no. 1 (2023): 123–31. http://dx.doi.org/10.7455/ijfs/12.1.2023.a9.

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Ice cream is a frozen dairy product that includes healthy and nutritious aspects. To improve the value of the health benefits, it is necessary to develop functional ice cream products. One such addition is horn plantain bananas, which have the benefit of having a high dietary fibre and pectin content. In order to make ice cream, gelatin must be used as a stabilizer. The increase of non-halal gelatin has led to improvements in the production of halal gelatin derived from fish. This study was performed to evaluate the effect of adding fish gelatin to the characteristics of plantain banana (Musa

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Patimah, Sitti, Andi Imam Arundhana, Ansar Mursaha, and Aminuddin Syam. "Development of Foxtail Millet and Flying Fish Flour-Based Cookies as Functional Food." Current Research in Nutrition and Food Science Journal 7, no. 2 (2019): 504–16. http://dx.doi.org/10.12944/crnfsj.7.2.20.

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Foxtail millet (Setaria Italica) and flying fish (Hyrundicthysoxycephalus) are the most widely available food in West Sulawesi province, potentially to be developed into functional food as they contain many nutrients and bioactive components which may be beneficial for health. This study aimed to explore the nutrients content of foxtail millet and flying fish cookies as a functional food and to evaluate organoleptic aspects of the product. Design of this study was pre-experimental. Wheat, foxtail millet and flying fish were used as the component of the flour. There are five treatments were emp

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Cortés-Sánchez, Alejandro De Jesús, Mayra Diaz-Ramírez, Erika Torres-Ochoa, et al. "Processing, Quality and Elemental Safety of Fish." Applied Sciences 14, no. 7 (2024): 2903. http://dx.doi.org/10.3390/app14072903.

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Fish is a food that is widely produced, marketed, and consumed around the world. It is a basic component of human nutrition due to its chemical and nutritional composition, but at the same time is highly perishable and susceptible to contamination throughout the food chain, compromising its quality and safety. Fishing and aquaculture products, being perishable, require adequate processing and preservation to maintain their quality and safety as much as possible until their acquisition and final consumption. Different preservation methods have been developed and used to extend the shelf life of

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Yuliart, Yuliarti, Anita Rahmiwati, Erike Septa Prautami, et al. "Pelatihan Food Hygiene dan Diversifikasi Olahan MPASI serta PMT Berbasis Sayur Hidroponik dan Ikan Pada Ibu Balita di Desa Sungai Gerong Kecamatan Banyuasin I." Jurnal SOLMA 14, no. 1 (2025): 83–91. https://doi.org/10.22236/solma.v14i1.18163.

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Background: Malnutrition in toddlers, especially stunting, remains a significant challenge in developing countries, particularly during the First 1,000 Days of Life (HPK). Stunting leads to growth disorders in toddlers, with indicators showing shorter height than peers. In Sungai Gerong Village, Banyuasin I District, the stunting rate is high, and mothers have a limited understanding of sanitation, hygiene, and appropriate complementary feeding (MP-ASI). The main obstacles are poor eating habits, inadequate environmental sanitation, and restricted access to health information. This community s

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Marcussen, Helle, Peter E. Holm, Le Thai Ha, and Anders Dalsgaard. "Food safety aspects of toxic element accumulation in fish from wastewater-fed ponds in Hanoi, Vietnam." Tropical Medicine & International Health 12 (November 14, 2007): 34–39. http://dx.doi.org/10.1111/j.1365-3156.2007.01939.x.

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Hematyar, Nima, Aiman Imentai, Jiří Křišťan, Swapnil Gorakh Waghmare, and Tomáš Policar. "Considering Two Aspects of Fish Welfare on African Catfish (Clarias gariepinus) Fillet throughout Postmortem Condition: Efficiency and Mechanisms." Foods 11, no. 24 (2022): 4090. http://dx.doi.org/10.3390/foods11244090.

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Knowledge about fish welfare and its impact on fish fillet quality is still insufficient. Therefore, the influence of two aspects of fish welfare (slaughtering method: bled and unbled fish; fish stock densities: 90, 120, and 150 kg·m−3) on African catfish fillet quality during postmortem conditions was investigated. The aim of study was to determine (i) the efficiency of bleeding on oxidation progress and (ii) the influence of stock density on fillet quality. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS–PAGE) showed a higher protein loss in the unbled than in the bled groups,

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Nabebe, Godgift, Emmanuel N. Ogamba, and Sylvester Chibueze Izah. "Aspects of Polycyclic Aromatic Hydrocarbons in Aquatic Ecosystems: A One Health Perspective." Greener Journal of Environment Management and Public Safety 12, no. 1 (2024): 22–43. http://dx.doi.org/10.15580/gjemps.2024.1.102024143.

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Polycyclic Aromatic Hydrocarbons (PAHs) are a group of persistent organic pollutants with a complex chemical structure, predominantly derived from both natural and anthropogenic activities. The paper focuses on the overview of PAHs in aquatic ecosystems. The paper found that PAHs are widespread in aquatic ecosystems, arising from volcanic eruptions, forest fires, industrial discharges, urban runoff, oil spills, and atmospheric deposition. The persistence of PAHs in water bodies is influenced by factors such as temperature, salinity, and pH, which determine their partitioning, distribution, and

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Rossi, Laura, Marika Ferrari, and Andrea Ghiselli. "The Alignment of Recommendations of Dietary Guidelines with Sustainability Aspects: Lessons Learned from Italy’s Example and Proposals for Future Development." Nutrients 15, no. 3 (2023): 542. http://dx.doi.org/10.3390/nu15030542.

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The main objective of this paper is to describe the process of the inclusion of sustainability in the Italian Dietary Guidelines (IDGs). In the IDGs’ sustainability chapter, particular emphasis was put on the selection of foods, recommending a plant-based diet with a large quota of vegetable proteins. Advice was also given on the selection of local seasonal products, with low growth input, such as fertilizers, artificial light and heating. Reduction of animal food was recommended, to be substituted with lower impact foods (poultry, milk, eggs and Mediterranean fish including aquaculture). Food

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