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Pakistan Journal of Nutrition
  Year: 2008 | Volume: 7 | Issue: 4 | Page No.: 603-606
DOI: 10.3923/pjn.2008.603.606
 
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Effect of Seafoods (Periwinkle, Bonkafish and Crayfish) and Vegetable Oils Enriched Meal on Cardiovascular Disease

J.I. Ndem, M.I. Akpanabiatu and E.U. Essien

Abstract:
Periwinkle (Tympanotonus fustcatus), Crayfish (cambarellus diminutus) and Bonka fish (Ethimalosa fimbriata) are local marine food sources of omega-3 fatty acid. Groundnut oil, corn oil and soybean oil are notably high in omega-6 fatty acids. The present study compared changes in haematological and biochemical indices in rats fed with local marine foods (periwinkle, bonka fish and crayfish) and vegetable oils (groundnut, soybean and corn oil) enriched meals. Rats in all the experimental groups had a significant (P< 0.05) increase in the Hb, PCV and RBC values and a non-significant decrease (P> 0.05) in the WBC counts, when compared with the control. The results of the lipid profile of the test groups on omega-3 and omega-6 enriched pellets were significantly lower than that of control but the HDL-C concentrations were significantly higher in these groups. Similarly rats on pellets enriched with local marine foods (periwinkle, bonka fish and crayfish) considered to be rich in omega-3 fatty acid had significant decreased (P < 0.05) cholesterol, and HDL – C concentrations while TG, VLDL and LDL-C increased significantly when compared with control. These results suggest that consumption of diet enriched with periwinkle, bonka fish, crayfish and oil rich in omega-3 and omega-6 polyunsaturated fatty acids may prevent cardiovascular disease. This may be one mayor reason for low incident of coronary heart disease among the poor rural people that consumed basically periwinkle, bonka fish and cray fish as their main sources of protein.
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How to cite this article:

J.I. Ndem, M.I. Akpanabiatu and E.U. Essien, 2008. Effect of Seafoods (Periwinkle, Bonkafish and Crayfish) and Vegetable Oils Enriched Meal on Cardiovascular Disease. Pakistan Journal of Nutrition, 7: 603-606.

DOI: 10.3923/pjn.2008.603.606

URL: https://scialert.net/abstract/?doi=pjn.2008.603.606

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