32 December 2011 bility of rainbow trout during frozen storage and fish fed vegetable oil were more stable than those fed fish oil. However, not only the lower level of unsaturation of the fatty acids in the vegetable oil, but also the higher level of natural antioxidants (tocopherols) present in vegetable oil might have contributed to such effects. Canthaxanthin was as a good antioxidant compared to astaxanthin and could prevent both lipid and protein oxidation. Nevertheless, an important point to make is that fish fed vegetable oil contained much lower levels of omega-3 fatty acids compared to fish fed fish oil and therefore, the loss in nutritional value and omega-3 PUFA imparted by such substitution should be kept in mind. In addition, one cannot help to speculate about the impact of feeding fish vegetable oil on their health. Can fish with a high intake of saturated fat suffer from cardiovascular disease? Side Bar In 2012 the National Food Institute, Technical University of Denmark (DTU) is launching a crossdisciplinary Nordic Master program ”Aquatic Food Production – Safety and Quality” supporting the aquatic food sector. The program aims at delivering a key education for the aquatic food sector linking aquatic food production, processing and distribution with quality and safety issues of importance for consumers, industries and the society. This master program brings together leading universities from the Nordic countries: Technical University of Denmark (Copenhagen) University of Iceland (Reykjavik) Norwegian University of Life Science (Oslo) Swedish University of Life Science (Umeå) Norwegian University of Life Science (Trondheim) This initiative is financed by the Nordic Council of Minister. For more information contact aqfood@ food.dtu.dk. Notes 1National Food Institute, Technical University of Denmark, Søltofts Plads, Building 221, DK-2800 Kgs Lyngby, Denmark; Corresponding author: carba@food.dtu.dk References Ackman, R.G., M.P.M. Parazo and S.P. Lall. 1998. Flavors and Chemistry of Seafood. In F. Shahidi, K.R. Cadwallader and K. Caldwallader, editors. American Chemical Society Symposiom Series. American Chemical Society, Washington, District of Columbia, USA. Azzi, A. 2007 Molecular mechanism of alpha-tocopherol action, Free Radical in Biology and Medicine 43:16-21. Baron C. P., G. Hyldig and C. Jacobsen. 2009. Does feed composition affect oxidative stability of rainbow trout (Oncorhynchus mykiss) during frozen storage? Journal of Agricultural and Food Chemistry 57:4185-4194. Caballero, M.J., A. Obach, G. Rosenlund, D. Montero, M. Gisvold and M.S. Izquierdo. 2002. Impact of different dietary lipid source on growth, lipid digestibility, tissue fatty acid composition and histology of rainbow trout, Oncorhynchus mykiss. Aquaculture 214:253-271. Erikson, M.C. and Y-C. Hung. 1997. Quality in frozen food. Chapman and Hall, New York. FAO (Food and Agriculture Organization of the United Nations). Fisheries and Aquaculture Department. www.fao.org (accessed April 2011). FDA (U.S. Food and Drug Administration). http://www.accessdata.fda.gov/scripts/cder/drugsatfda/ (accessed April 2011). Lordan, S., C. O’Neill and N.M. O’Brien. 2008. Effects of apigenin, lycopene and astaxanthin on 7 beta-hydroxycholesterolinduced apoptosis and Akt phosphorylation in U937 cells. British Journal of Nutrition 100:287-96. Schlechtriem, C., J. E. Bron and D.R. Torcher. 2007. Inter-individual variation in total fatty acid compositions of flesh of Atlantic salmon smolts fed diets containing fish oil or vegetable oil. Aquaculture Research 38:1045-1055. Shahidi, F. and H. Miraliakkbari. 2004. Omega-3 (n-3) fatty acids in health and disease: part 1-cardiovascular disease and cancer. Journal of Medicinal Food 7:387-401. Shahidi, F., and H. Miraliakkbari. 2005. Omega-3 (n-3) fatty acids in health and disease: part 2-health effects of omega-3 fatty acids in autoimmune diseases, mental health, and gene expression. Journal of Medicinal Food 8:133-148. Palozza P. 1998. Prooxidant action of carotenoids in biologic systems. Nutritional review 192:257-265.
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