A simple method of supplementation of omega-3 polyunsaturated fatty acids: use of fortified yogurt in healthy volunteers.
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.
Beth Israel Deaconess Medical Center, Boston, MA 02215, USA. kmccowen@bidmc.harvard.edu
Karen C
KC
McCowen
Pei Ra
PR
Ling
Eric
E
Decker
D
D
Djordjevic
R F
RF
Roberts
J N
JN
Coupland
Bruce R
BR
Bistrian
D016718:Arachidonic Acid / Q000097:blood*; D004041:Dietary Fats / Q000008:administration & dosage*; D019587:Dietary Supplements; D004281:Docosahexaenoic Acids / Q000008:administration & dosage / Q000097:blood / Q000494:pharmacology*; D004655:Emulsions; D015525:Fatty Acids, Omega-3 / Q000097:blood; D005527:Food, Fortified; D006801:Humans; D010743:Phospholipids / Q000097:blood / Q000737:chemistry*; D015014:Yogurt
D004041:Dietary Fats; D004655:Emulsions; D015525:Fatty Acids, Omega-3; D010743:Phospholipids; D004281:Docosahexaenoic Acids; D016718:Arachidonic Acid