title: Bioavailability of long-chain n-3 fatty acids from enriched meals and from microencapsulated powder.
abstract: BACKGROUND
  Despite the potential benefits of long-chain n-3 polyunsaturated fatty acids (LC n-3 PUFAs), intake is often low because of low consumption of oily seafood. Microencapsulated fish oil powder can improve tolerance and acceptance of LC n-3 PUFAs. Bioavailability is important to achieve efficacy. We investigated the bioavailability of LC n-3 PUFAs from microencapsulated powder in comparison with meals enriched with liquid fish oil.
  
  
  METHODS
  Participants (N=99, age⩾50 years) of this 4-week double-blinded dietary intervention were randomized into three groups. Group 1 (n=38) received 1.5 g/d eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) as ready-to-eat meals enriched with liquid fish oil; group 2 (n=30) received the same amount of these LC n-3 PUFAs as microencapsulated fish oil powder and regular meals; and group 3 (n=31) was the control group, which received placebo powder and regular meals. Blood samples were taken from fingertips at baseline and at the end point.
  
  
  RESULTS
  Seventy-seven subjects (77.8%) completed the study. The amount of EPA in blood doubled in both groups that received LC n-3 PUFAs (P<0.05), but it did not change in the control group. The changes in DHA were less but still significant in both intervention groups. According to multivariate analysis, both intervention groups had higher end-point LC n-3 PUFA concentrations compared with placebo, but differences between intervention groups were not significant.
  
  
  CONCLUSIONS
  Bioavailability of LC n-3 PUFAs in encapsulated powder is very similar to the bioavailability of LC n-3 PUFAs in ready-to-eat meals enriched with liquid fish oil. Thus, encapsulated powder can be considered useful to increase LC n-3 PUFA concentrations in blood.
authors.affiliation: Unit for Nutrition Research, National University Hospital & Faculty of Food Science and Nutrition, University of Iceland, Reykjavik, Iceland.
authors.forename: H H
authors.initials: HH
authors.lastname: Hinriksdottir
authors.affiliation: The Icelandic Food and Biotech R&D Institute, Reykjavik, Iceland.
authors.forename: V L
authors.initials: VL
authors.lastname: Jonsdottir
authors.affiliation: The Icelandic Food and Biotech R&D Institute, Reykjavik, Iceland.
authors.forename: K
authors.initials: K
authors.lastname: Sveinsdottir
authors.affiliation: The Icelandic Food and Biotech R&D Institute, Reykjavik, Iceland.
authors.forename: E
authors.initials: E
authors.lastname: Martinsdottir
authors.affiliation: Unit for Nutrition Research, National University Hospital & Faculty of Food Science and Nutrition, University of Iceland, Reykjavik, Iceland.
authors.forename: A
authors.initials: A
authors.lastname: Ramel
mesh_terms: D001682:Biological Availability; D002214:Capsules; D004032:Diet; D004042:Dietary Fats, Unsaturated / Q000008:administration & dosage / Q000097:blood / Q000493:pharmacokinetics*; D019587:Dietary Supplements; D004281:Docosahexaenoic Acids / Q000008:administration & dosage / Q000097:blood / Q000493:pharmacokinetics*; D004304:Dosage Forms; D004339:Drug Compounding; D015118:Eicosapentaenoic Acid / Q000008:administration & dosage / Q000097:blood / Q000493:pharmacokinetics*; D057140:Fast Foods; D015525:Fatty Acids, Omega-3 / Q000008:administration & dosage / Q000097:blood / Q000493:pharmacokinetics; D005260:Female; D005395:Fish Oils / Q000008:administration & dosage / Q000097:blood / Q000493:pharmacokinetics*; D005527:Food, Fortified; D006801:Humans; D008297:Male; D062407:Meals; D008875:Middle Aged; D015999:Multivariate Analysis; D011208:Powders
chemical_list: D002214:Capsules; D004042:Dietary Fats, Unsaturated; D004304:Dosage Forms; D015525:Fatty Acids, Omega-3; D005395:Fish Oils; D011208:Powders; D004281:Docosahexaenoic Acids; D015118:Eicosapentaenoic Acid