AI Article Synopsis
- A study found that Western diets often lack sufficient ω-3 fatty acids, which may link to chronic diseases.
- Researchers created a stable emulsion of docosahexaenoic acid (DHA) and added it to yogurt for daily consumption by 12 healthy volunteers.
- After 3 weeks, participants showed a significant increase in DHA levels in their plasma, along with a decrease in arachidonic acid, suggesting that food fortification with DHA could improve ω-3 intake and possibly reduce certain fatty acids associated with inflammation.
Article Abstract
Background: A relative dietary ω-3 fatty acid deficiency exists in Western diets, and this deficiency may be associated with some chronic diseases. The aim of the present study was to supplement yogurt with docosahexaenoic acid and assess whether this fatty acid could be incorporated into plasma lipids.
Methods: We developed a stable emulsion of docosahexaenoic acid that was incorporated into yogurt. Twelve healthy volunteers agreed to consume 1 serving daily that contained 600 mg of docosahexaenoic acid.
Results: After 3 weeks of supplementation, plasma phospholipid docosahexaenoic acid content increased significantly, by 32%, in parallel with a 16% rise in total ω-3 fatty acids. This result was associated with a significant 7% decline in phospholipid arachidonic acid.
Conclusions: Fortification of ordinary foods with docosahexaenoic acid is a potentially attractive method of increasing ω-3 fatty acid content of plasma lipids, and might even lower arachidonic acid concentrations.
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|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3216397 | PMC |
| http://dx.doi.org/10.1177/0884533610385699 | DOI Listing |
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