Krill Oil vs. Fish Oil; Defining Quorn
Q: Is krill oil better for me than fish oil?
A: Both krill and fish oil are rich in the omega-3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which research has shown can be beneficial in the prevention and treatment of irregular heart beat, blood clots, arterial damage, inflammation, high blood pressure and elevated triglycerides—all risk factors for cardiovascular disease. Fish oil is generally derived from a variety of fish, including anchovies and sardines, as well as from much larger salmon, cod and tuna. Krill are tiny shrimp-like crustaceans found in the relatively pristine waters of the Antarctic. In addition to omega-3s, krill oil—unlike fish oil—is a good source of the antioxidant astaxanthin, which has as much as 1,000 times the antioxidant power of vita-min E. While krill oil is sometimes promoted as a less contaminated alternative to fish oils that come from fish swimming in polluted waters, independent tests of fish oil supplements have not found contamination to be a problem
Though no Dietary Reference Intakes have been set for EPA and DHA, the 2010 Dietary Guidelines rec-ommends two 4-ounce servings a week of omega-3-rich seafood (providing on average .25 grams per day) for healthy people. The American Heart Association recommends between 0.5 grams and 4 grams per day, de-pending on how high your blood triglycerides levels are.
—Densie Webb, PhD, RD
Q: What is Quorn, and is it a healthy food?
A: Quorn™ is the brand name for a line of meat alternatives, ranging from BBQ “burgers” to “chicken” nuggets, made by the British food company Marlow Foods. What makes Quorn unique is its primary ingredient: mycoprotein. Quorn, available in Europe since the 1980s, was first marketed in the U.S. in 2002 as a mushroom product. But mycoprotein is derived from the microfungus Fusarium venenatum, which is not a mushroom, though it is very similar in texture.
First studied in the 1960s as a protein source with a low environmental impact, mycoprotein is high in fiber and protein, low in saturated fat and cholesterol, and contains all of the essential amino acids. Quorn products, like soy-based meat alternatives, are easily adaptable to different tastes and textures and make a nutritious substitute for meat in popular vegetarian dishes or for people looking to reduce their saturated fat and cholesterol intake. People with egg allergies and vegans must read the labels carefully, however, because many Quorn products contain egg albumin. Additionally, some individuals are allergic to mycoprotein and would need to avoid Quorn items altogether. Fortunately these allergies are rare; thus, Quorn is considered safe, healthy, good for the environment, and even tasty! Consider it for your next Meatless Monday.
—Matt Ruscigno, MPH, RD
The post Krill Oil vs. Fish Oil; Defining Quorn appeared first on University Health News.
Read Original Article: Krill Oil vs. Fish Oil; Defining Quorn »
Powered by WPeMatico
