A simple method of supplementation of omega-3 polyunsaturated fatty acids: Use of fortified yogurt in healthy volunteers

Karen C. McCowen, Pei Ra Ling, Eric Decker, D. Djordjevic, R. F. Roberts, J. N. Coupland, Bruce R. Bistrian

Research output: Contribution to journalArticlepeer-review

19 Scopus citations

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.

Original languageEnglish (US)
Pages (from-to)641-645
Number of pages5
JournalNutrition in Clinical Practice
Volume25
Issue number6
DOIs
StatePublished - Dec 2010

All Science Journal Classification (ASJC) codes

  • Medicine (miscellaneous)
  • Nutrition and Dietetics

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