Bioavailability of n-3 polyunsaturated fatty acids (PUFA) in foods enriched with microencapsulated fish oil

Julie Wallace, AJ McCabe, PJ Robson, MK Keogh, CA Murray, PM Kelly, G Marquez-Ruiz, H McGlynn, WS Gilmore, JJ Strain

Research output: Contribution to journalArticle

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Abstract

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.
LanguageEnglish
Pages157-162
JournalAnnals of Nutrition and Metabolism
Volume44
Issue number4
Publication statusPublished - Jul 2000

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Fortified Food
Fish Oils
Omega-3 Fatty Acids
Biological Availability
Capsules
Food
Blood Platelets
Eicosapentaenoic Acid
Docosahexaenoic Acids
Arachidonic Acid
Healthy Volunteers
Fishes
Fatty Acids

Cite this

Wallace, Julie ; McCabe, AJ ; Robson, PJ ; Keogh, MK ; Murray, CA ; Kelly, PM ; Marquez-Ruiz, G ; McGlynn, H ; Gilmore, WS ; Strain, JJ. / Bioavailability of n-3 polyunsaturated fatty acids (PUFA) in foods enriched with microencapsulated fish oil. In: Annals of Nutrition and Metabolism. 2000 ; Vol. 44, No. 4. pp. 157-162.
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abstract = "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.",
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Wallace, J, McCabe, AJ, Robson, PJ, Keogh, MK, Murray, CA, Kelly, PM, Marquez-Ruiz, G, McGlynn, H, Gilmore, WS & Strain, JJ 2000, 'Bioavailability of n-3 polyunsaturated fatty acids (PUFA) in foods enriched with microencapsulated fish oil', Annals of Nutrition and Metabolism, vol. 44, no. 4, pp. 157-162.

Bioavailability of n-3 polyunsaturated fatty acids (PUFA) in foods enriched with microencapsulated fish oil. / Wallace, Julie; McCabe, AJ; Robson, PJ; Keogh, MK; Murray, CA; Kelly, PM; Marquez-Ruiz, G; McGlynn, H; Gilmore, WS; Strain, JJ.

In: Annals of Nutrition and Metabolism, Vol. 44, No. 4, 07.2000, p. 157-162.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Bioavailability of n-3 polyunsaturated fatty acids (PUFA) in foods enriched with microencapsulated fish oil

AU - Wallace, Julie

AU - McCabe, AJ

AU - Robson, PJ

AU - Keogh, MK

AU - Murray, CA

AU - Kelly, PM

AU - Marquez-Ruiz, G

AU - McGlynn, H

AU - Gilmore, WS

AU - Strain, JJ

PY - 2000/7

Y1 - 2000/7

N2 - 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.

AB - 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.

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EP - 162

JO - Annals of Nutrition and Metabolism

T2 - Annals of Nutrition and Metabolism

JF - Annals of Nutrition and Metabolism

SN - 0250-6807

IS - 4

ER -

Wallace J, McCabe AJ, Robson PJ, Keogh MK, Murray CA, Kelly PM et al. Bioavailability of n-3 polyunsaturated fatty acids (PUFA) in foods enriched with microencapsulated fish oil. Annals of Nutrition and Metabolism. 2000 Jul;44(4):157-162.