Tag: tuna

Tuna: Large saltwater fish found primarily in tropical and temperate waters. Wild-caught fresh tuna is a good source of omega-3 fatty acids but can contain high levels of mercury and other heavy metals.

Articles

Recommended fatty fish for breast cancer patients & survivors

Studies

Chemical hazards in smoked meat and fish Cite
Iko Afé OH, Kpoclou YE, Douny C, Anihouvi VB, Igout A, Mahillon J, et al. Chemical hazards in smoked meat and fish. Food Science & Nutrition. Wiley; 2021; 10.1002/fsn3.2633
Vitamin D Intake in a Population-Based Sample of Young Polish Women, Its Major Sources and the Possibility of Meeting the Recommendations Cite
Utri Z, Głąbska D. Vitamin D Intake in a Population-Based Sample of Young Polish Women, Its Major Sources and the Possibility of Meeting the Recommendations. Foods. MDPI AG; 2020; 9:1482 10.3390/foods9101482
Red meat, poultry, and fish intake and breast cancer risk among Hispanic and Non-Hispanic white women: The Breast Cancer Health Disparities Study Cite
Kim AE, Lundgreen A, Wolff RK, Fejerman L, John EM, Torres-Mejía G, et al. Red meat, poultry, and fish intake and breast cancer risk among Hispanic and Non-Hispanic white women: The Breast Cancer Health Disparities Study. Cancer Causes & Control. Springer Science and Business Media LLC; 2016; 27:527-543 10.1007/s10552-016-0727-4
Increased Plasma Levels of Chemoresistance-Inducing Fatty Acid 16:4(n-3) After Consumption of Fish and Fish Oil Cite
Daenen LGM, Cirkel GA, Houthuijzen JM, Gerrits J, Oosterom I, Roodhart JML, et al. Increased Plasma Levels of Chemoresistance-Inducing Fatty Acid 16:4(n-3) After Consumption of Fish and Fish Oil. JAMA Oncology. American Medical Association (AMA); 2015; 1:350 10.1001/jamaoncol.2015.0388
Abstract 1276: Red meat, poultry, and fish intake, genetic risk variants, and breast cancer risk among Hispanic and non-Hispanic white women: Results from the Breast Cancer Health Disparities Study Cite
Kim AE, Stern MC, Lundgreen A, Lewinger JP, Wolff RK, Fejerman L, et al. Abstract 1276: Red meat, poultry, and fish intake, genetic risk variants, and breast cancer risk among Hispanic and non-Hispanic white women: Results from the Breast Cancer Health Disparities Study. Epidemiology. American Association for Cancer Research; 2014; 10.1158/1538-7445.am2014-1276
Protein hydrolysates from tuna cooking juice inhibit cell growth and induce apoptosis of human breast cancer cell line MCF-7 Cite
Hung C, Yang Y, Kuo P, Hsu K. Protein hydrolysates from tuna cooking juice inhibit cell growth and induce apoptosis of human breast cancer cell line MCF-7. Journal of Functional Foods. Elsevier BV; 2014; 11:563-570 10.1016/j.jff.2014.08.015
Intake of fish and marine n-3 polyunsaturated fatty acids and risk of breast cancer: meta-analysis of data from 21 independent prospective cohort studies Cite
Zheng J, Hu X, Zhao Y, Yang J, Li D. Intake of fish and marine n-3 polyunsaturated fatty acids and risk of breast cancer: meta-analysis of data from 21 independent prospective cohort studies. BMJ. BMJ; 2013; 346:f3706-f3706 10.1136/bmj.f3706
Effect of smoke generation sources and smoke curing duration on the levels of polycyclic aromatic hydrocarbon (PAH) in different suites of fish Cite
Essumang D, Dodoo D, Adjei J. Effect of smoke generation sources and smoke curing duration on the levels of polycyclic aromatic hydrocarbon (PAH) in different suites of fish. Food and Chemical Toxicology. Elsevier BV; 2013; 58:86-94 10.1016/j.fct.2013.04.014
Migration of phthalates, alkylphenols, bisphenol A and di(2-ethylhexyl)adipate from food packaging Cite
Fasano E, Bono-Blay F, Cirillo T, Montuori P, Lacorte S. Migration of phthalates, alkylphenols, bisphenol A and di(2-ethylhexyl)adipate from food packaging. Food Control. Elsevier BV; 2012; 27:132-138 10.1016/j.foodcont.2012.03.005
Assessment of trace elements in canned fishes (mackerel, tuna, salmon, sardines and herrings) marketed in Georgia and Alabama (United States of America) Cite
Ikem A, Egiebor NO. Assessment of trace elements in canned fishes (mackerel, tuna, salmon, sardines and herrings) marketed in Georgia and Alabama (United States of America). Journal of Food Composition and Analysis. Elsevier BV; 2005; 18:771-787 10.1016/j.jfca.2004.11.002
Effects of Various Cooking Processes on the Concentrations of Arsenic, Cadmium, Mercury, and Lead in Foods Cite
Perelló G, Martí-Cid R, Llobet JM, Domingo JL. Effects of Various Cooking Processes on the Concentrations of Arsenic, Cadmium, Mercury, and Lead in Foods. Journal of Agricultural and Food Chemistry. American Chemical Society (ACS); 2008; 56:11262-11269 10.1021/jf802411q