title: Absorption of omega-3 fats from carbohydrate and proteinaceous food matrices before and after storage.
abstract: Development of n-3 fortified, shelf-stable foods is facilitated by encapsulated docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), since natural n-3 food sources cannot withstand high temperature and prolonged shelf life. Organoleptic stability of n-3 fortified, shelf-stable foods has been demonstrated, but chemical changes in the food matrix throughout storage could conceivably impact digestibility of the protein-based encapsulant thereby compromising n-3 bioavailability. We assessed the effect of prolonged high-temperature storage and variations in food matrix (proteinaceous or carbohydrate) on the time course and magnitude of blood fatty acids changes associated with ingestion of n-3 fortified foods. Low-protein (i.e., cake) and high-protein (i.e., meat sticks) items were supplemented with 600 mg encapsulated DHA+EPA, and frozen either immediately after production (FRESH) or after 6 months storage at 100°F (STORED). Fourteen volunteers consumed one item per week (randomized) for 4 weeks. Blood samples obtained at baseline, 2, 4, and 6 h post-consumption were analyzed for circulating long-chain omega 3 fatty acids (LCn3). There was no difference in LCn3 area under the curve between items. LCn3 in response to cakes peaked at 2-h (FRESH: 54.0 ± 16.8 μg/mL, +18%; STORED: 53.0 ± 13.2 μg/mL, +20%), while meats peaked at 4-h (FRESH: 51.9 ± 12.5 μg/mL, +22%; STORED: 53.2 ± 16.9 μg/mL, +18%). There were no appreciable differences in time course or magnitude of n-3 appearance in response to storage conditions for either food types. Thus, bioavailability of encapsulated DHA/EPA, within low- and high-protein food items, was not affected by high-temperature shelf-storage. A shelf-stable, low- or high-protein food item with encapsulated DHA/EPA is suitable for use in shelf-stable foods.
authors.affiliation: Military Nutrition Division, U.S. Army Research Institute of Environmental Medicine Kansas Street, Building 42, Natick, Massachusetts.
authors.forename: Tracey J
authors.initials: TJ
authors.lastname: Smith
authors.affiliation: Performance Optimization Research Team, Combat Feeding Directorate, Natick Soldier, Research and Engineering Center Kansas Street, Building 36, Natick, Massachusetts.
authors.forename: Ann
authors.initials: A
authors.lastname: Barrett
authors.affiliation: Performance Optimization Research Team, Combat Feeding Directorate, Natick Soldier, Research and Engineering Center Kansas Street, Building 36, Natick, Massachusetts.
authors.forename: Danielle
authors.initials: D
authors.lastname: Anderson
authors.affiliation: Military Nutrition Division, U.S. Army Research Institute of Environmental Medicine Kansas Street, Building 42, Natick, Massachusetts.
authors.forename: Marques A
authors.initials: MA
authors.lastname: Wilson
authors.affiliation: Military Nutrition Division, U.S. Army Research Institute of Environmental Medicine Kansas Street, Building 42, Natick, Massachusetts.
authors.forename: Andrew J
authors.initials: AJ
authors.lastname: Young
authors.affiliation: Military Nutrition Division, U.S. Army Research Institute of Environmental Medicine Kansas Street, Building 42, Natick, Massachusetts.
authors.forename: Scott J
authors.initials: SJ
authors.lastname: Montain
keywords: Absorption; encapsulation; fatty acids; omega 3 fatty acids