Effect of fish paste products “Hanpen” intake in Sprague‐Dawley rats

Fish paste product, “Hanpen,” is a traditional type of Japanese food made from minced fish as well as imitation crab and kamaboko, and a marshmallow‐like soft texture is characteristic of hanpen. Hanpen is known as a high‐protein and low‐fat food. However, there is a lack of evidence on its health benefits. The aim of this study was to investigate the effects of hanpen intake on organ weight and biomarker levels in Sprague‐Dawley rats with diets consisting of hanpen for 84 days as an initial study. Male, 6‐week‐old Sprague‐Dawley rats were divided into two groups: group I, fed normal diets, and group II, fed normal diets with 5% dried hanpen. Throughout the 84‐day treatment period, we checked body weight and food intake, and after 84 days, we performed organ weight and blood biochemical analyses. No significant differences were seen in body weight, food intake, organ weight, and most biochemical parameters between group I and group II. Interestingly, total cholesterol (T‐CHO) and high‐density lipoprotein cholesterol (HDL‐C) levels of group II were significantly higher than those of group I after administration for 84 days. Moreover, lactate dehydrogenase (LDH) level of group II was marked lower than that of group I, and other liver function parameters of group II tended to be lower than those of group I. As conclusion, “Hanpen,” a Japanese traditional food, could be effective as a functional food for human health management worldwide.