add omega-3s to food? nope

[Guest guest]

Curious... in an apparent failed attempt by a food company to show benefit, this study instead showed no benefit on certain CVD risk factors, when the o-3s were added to food.

http://tinyurl.com/3ky22

Asia Pac J Clin Nutr. 2004;13(Suppl):S51. Related Articles, Links

Development and evaluation of foods enriched with omega-3 ((3) fatty acids from fish oil.

K, Mansour J, Patch C, Mori T, Meyer B, Tapsell L, Noakes M, Clifton P, Puddey I, Howe P.

PMID: 15294525

"Although regular consumption of omega3 enriched processed foods increased erythrocyte VLC omega3 to levels comparable to fish oil supplementation, the increase was insufficient to improve selected health parameters." (DHA increased by 45% after 3 mos, and by 70% after 6 months, so it looks like long term intake slowly builds up internal levels.)

Their previous, exploratory, study (PMID: 15023642) showed that people liked the food, except for 0-3 enriched bead.

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Ken

Background- Consumption of fish or fish oils rich in very long chain (VLC) (3 reduce cardiovascular (CV) disease by acting on risk factors such as blood clotting, hypertension, blood triglycerides or loss of compliance in blood vessels. Objectives- To determine whether a 1g/d target intake for VLComega3 can be sustained using omega3 enriched processed foods; and if regular consumption of these foods can improve CV health. Design- Overweight volunteers with high blood lipids were enrolled in a dietary intervention trial in Adelaide (n=50) and Perth (n=44) and were randomised to eat 8 serves/day from a selection of omega3 enriched foods (about 125mg/serve) or matching control foods, which were substituted for equivalent foods in their regular diet. Outcomes- VLC (3 intake estimated by food compliance questionnaires was slightly below target (750mg/day) but DHA and total VLC omega3 content of erythrocytes increased by 45% and 35% respectively at 3 months and by 70% and 53% at 6 months. The increases were not accompanied, however, by changes in CV or inflammatory markers and there were no significant effects attributable to the omega3 enriched foods versus the control foods. Conclusion- Although regular consumption of omega3 enriched processed foods increased erythrocyte VLC omega3 to levels comparable to fish oil supplementation, the increase was insufficient to improve selected health parameters. Supported by an ARC Linkage grant with Goodman Fielder Ltd

PMID: 15294525