Effect of a traditional Japanese dish consisting of boiled fish paste on lipid metabolism in rats
2015
Kitano, Y. (Tohoku University, Sendai, Miyagi (Japan). Graduate School of Agriculture) | Nakamura, Y. | E, S. | Hatakeyama, Y. | Yamamoto, K. | Sakamoto, Y. | Tsuduki, T. | Nakagawa, K. | Miyazawa, T.
We previously showed that the Japanese diet in 1975 was more effective than the modern Japanese diet for preventing obesity. Since one feature of the 1975 Japanese diet was lower meat intake, we hypothesized that replacing sausage, which is widely eaten in modern Japan, with boiled fish paste, which a traditional Japanese dish, will have a beneficial effect on health. SD rats were fed test diets containing powdered sausage or boiled fish paste for four weeks. The results showed that, compared with the sausage diet, the boiled fish paste diet lowered plasma and hepatic lipid concentrations, as well as lipid peroxide levels. Next, we prepared artificial boiled fish paste based on the nutritional balance of protein, fat and carbohydrate and sodium found in boiled fish paste. SD rats were either fed test diets mixed with artificial boiled fish paste or original boiled fish paste for four weeks. The results showed that the original boiled fish paste lowered plasma lipid concentration and lipid peroxide levels more than the artificial boiled fish paste. In conclusion, it was shown that changing the diet from sausage to boiled fish paste had a beneficial effect to health by reducing lipid concentration and lipid peroxide levels, and that this effect does not completely depend on the nutritional balance of boiled fish paste.
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