Fortified Foods Could Spread Fish Oil’s Benefits

The addition of fish oil, to more than just the range of foods it is provided in now, could furhter spread the benefits of fish oil, claims an Australian research team.

The addition of fish oil, to more than just the range of foods it is provided in now, could furhter spread the benefits of fish oil, claims an Australian research team.Their study of 16 men found that foods rich in omega-3 fatty acids – including products fortified with fish oil – boosted blood levels of the fats, which are believed to help ward off heart disease. Participants’ menus included offerings of fresh and canned fish, canola oil and flaxseed, which are all naturally high in omega-3. The men were also offered fish oil-enriched versions of foods that do not normally provide omega-3: margarine, lunch meat, sausage, French onion dip and shelf-stored milk. According to the researchers, the margarine, cooking oil and flaxseed products were the biggest hits, with all of the men choosing to eat them at some point during the four-week study. And after two weeks of eating, participants showed large increases in their blood levels of omega-3 fatty acids. Dr. Robert G. Metcalf and his colleagues at Royal Adelaide Hospital report the findings in the European Journal of Clinical Nutrition. The foods were supplied by several food manufacturers, and Sydney-based Roche Vitamins provided the fish oil. Most of the men did choose to eat fish during the study, and fish provided the biggest contribution to their intake of so-called long-chain omega-3 fats. Vegetable oils that contain omega-3 provide a different type called alpha-linolenic acid. In this study, flaxseed products gave the biggest dose of that fatty acid. Still, the study authors found, fortified foods provided a substantial amount of omega-3, and they argue that such enriched fare could be a good alternative for people who do not want to eat more fish. “Incorporating fish oil into a range of novel commercial foods,” they write, “provides the opportunity for wider public consumption of (omega-3 fatty acids) with their associated health benefits.” (Source: European Journal of Clinical Nutrition, Reuters Health, Jan, 2004)