Tinned mackerel is a healthy food because not only does it provide a good source of protein, but it also provides long-chain marine oils that can feed into the essential fatty acid pathway. This makes it a great source of omega-3 fatty acids, and evidence suggests that regular consumption of tinned mackerel can significantly reduce the risk of a number of serious Western lifestyle diseases, particularly cardiovascular disease. However, the long-chain fatty acids in mackerel, with include eicosapentaenoic acid (EPA, C20:5 (n-3)) and docosahexaenoic acid (C22:6 (n-3)), are susceptible to oxidation and this can cause spoilage of the fish and provide negative health outcomes. It is therefore important that the fatty acids remain as free from lipid peroxidation as possible. One way to achieve this is to add antioxidants to the tin, and in this regard, mackerel in tomato sauce may hold significant advantages due to the antioxidant carotenoids such as lycopene protecting the fatty acids from degradation, thus improving the quality of the fish.
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