Wallace, Julie, McCabe, AJ, Robson, PJ, Keogh, MK, Murray, CA, Kelly, PM, Marquez-Ruiz, G, McGlynn, H, Gilmore, WS and Strain, JJ (2000) Bioavailability of n-3 polyunsaturated fatty acids (PUFA) in foods enriched with microencapsulated fish oil. Annals of Nutrition and Metabolism, 44 (4). pp. 157-162. [Journal article]
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Objective: Incorporation of fish oil into food products provides a means of increasing n-3 fatty acid intake, particularly in populations where fish consumption remains low. The aim of the present study was to evaluate the bioavailability of n-3 PUFA in microencapsulated fish-oil-enriched foods compared with an equal amount of n-3 PUFAs contained in fish oil capsules. Methods: Twenty-five healthy female volunteers were randomly assigned to one of two groups for the 4-week intervention: one group received 0.9 g of n-3 PUFA/day as fish oil capsule (capsule group), while the second group (food group) received an equal amount of n-3 PUFA/day from enriched foods. Baseline and post-intervention samples were analysed for platelet fatty acid composition. Results: There was no significant difference in the change in platelet arachidonic acid (AA), eicosapentaenoic acid (EPA), or docosahexaenoic acid (DHA) between the two groups following the intervention. Conclusions: The results indicate that n-3 PUFA from microencapsulated fish-oil-enriched foods are as bioavailable as n-3 PUFA in a capsule. Fortification of foods with microencapsulated fish oil, therefore, offers an effective way of increasing n-3 PUFA intakes and status in line with current dietary recommendations. Copyright (C) 2000 S. Karger AG, Basel.
|Item Type:||Journal article|
|Faculties and Schools:||Faculty of Life and Health Sciences|
Faculty of Life and Health Sciences > School of Biomedical Sciences
|Research Institutes and Groups:||Biomedical Sciences Research Institute > Northern Ireland Centre for Food and Health (NICHE)|
Biomedical Sciences Research Institute
|Deposited By:||Dr Julie Wallace|
|Deposited On:||15 Dec 2009 15:39|
|Last Modified:||11 Feb 2013 16:12|
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