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NetWellness provides the highest quality health information and education services created and evaluated by faculty of our partner universities.
Tuesday, December 2, 2008
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NetWellness provides the highest quality health information and education services created and evaluated by faculty of our partner universities.
Tuesday, December 2, 2008
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Diet and Nutrition |
Canned08/09/2008 04:17PM |
does the canning process destroy all or part of the omega 3 oils in salmon, albacore and sardines?
The studies I reviewed stated that the concentrations of omega-3 fatty acids were either (1) unaffected by the various cooking methods used or (2) increased due to cooking or the canning process. So, no, the canning process does not seem to destroy the omega 3 oils.As you know, omega-3 fatty acids are recommended for heart health. The American Heart Association recommends that we eat fish at least 2 times per week. Whether fresh or canned, fatty fish such as mackerel, lake trout, herring, sardines, albacore tuna and salmon are especially good sources of omega-3's. So, bon appetite!
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Jane Korsberg, MS, RD, LD Instructor Department of Nutrition School of Medicine Case Western Reserve University |
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