title: A practical approach to increasing intakes of n-3 polyunsaturated fatty acids: use of novel foods enriched with n-3 fats.
abstract: OBJECTIVE
  To assess the effects of providing a wide range of foodstuffs containing n-3 polyunsaturated fatty acids (PUFA), occurring naturally or from fortification, on intake and blood and tissue proportions of n-3 PUFA.
  
  
  METHODS
  Before/after dietary intervention study.
  
  
  METHODS
  Adelaide, Australia.
  
  
  METHODS
  16 healthy males recruited from the community.
  
  
  METHODS
  Subjects were provided with a range of foodstuffs naturally containing n-3 PUFA (fresh fish, canned fish, flaxseed meal, canola oil) and items fortified with fish oil (margarine spread, milk, sausages, luncheon meat, french onion dip). Food choices were left to the discretion of each subject. Intake was estimated by diet diary. Blood was collected at-2, 0, 2, and 4 weeks for fatty acid analysis.
  
  
  METHODS
  Dietary intakes; plasma, platelet, and mononuclear cell phospholipid fatty acids.
  
  
  RESULTS
  Consumption of n-3 PUFA increased significantly: alpha-linolenic acid (ALA) from 1.4 to 4.1 g/day (P<0.001), eicosapentaenoic acid (EPA) from 0.03 to 0.51 g/day (P<0.001), and docosahexaenoic acid (DHA) from 0.09 to 1.01 g/day (P<0.001). Linoleic acid (LA) intake decreased from 13.1 to 9.2 g/day (P<0.001). The proportions of EPA and DHA increased significantly in all phospholipid pools examined; plasma EPA from 1.13% of total fatty acids to 3.38% (P<0.001) and DHA from 3.76 to 7.23% (P<0.001); mononuclear cell EPA from 0.40 to 1.25% (P<0.001) and DHA from 2.33 to 4.08% (P<0.001); platelet EPA from 0.41 to 1.2% (P<0.001) and DHA from 1.64 to 3.07% (P<0.001).
  
  
  CONCLUSIONS
  Incorporating fish oil into a range of novel commercial foods provides the opportunity for wider public consumption of n-3 PUFA with their associated health benefits.
  
  
  BACKGROUND
  Dawes Scholarship, Royal Adelaide Hospital.
authors.affiliation: Department of Rheumatology, Royal Adelaide Hospital, North Tce, Adelaide, SA 5000, Australia. robert.metcalf@adelaide.edu.au
authors.forename: R G
authors.initials: RG
authors.lastname: Metcalf
authors.forename: M J
authors.initials: MJ
authors.lastname: James
authors.forename: E
authors.initials: E
authors.lastname: Mantzioris
authors.forename: L G
authors.initials: LG
authors.lastname: Cleland
mesh_terms: D000328:Adult; D001315:Australia; D004042:Dietary Fats, Unsaturated / Q000008:administration & dosage* / Q000097:blood / Q000378:metabolism*; D004281:Docosahexaenoic Acids / Q000008:administration & dosage / Q000097:blood / Q000378:metabolism; D015118:Eicosapentaenoic Acid / Q000008:administration & dosage / Q000097:blood / Q000378:metabolism; D015525:Fatty Acids, Omega-3 / Q000008:administration & dosage* / Q000097:blood / Q000378:metabolism*; D005395:Fish Oils / Q000008:administration & dosage; D005527:Food, Fortified; D006801:Humans; D008297:Male
chemical_list: D004042:Dietary Fats, Unsaturated; D015525:Fatty Acids, Omega-3; D005395:Fish Oils; D004281:Docosahexaenoic Acids; D015118:Eicosapentaenoic Acid