Omega-3 from New Dairy Products
The American Heart Association recommends that adults must eat at least two servings of fatty fish per week to obtain omega-3 fatty acids, which are known to decrease the risk of heart disease, reduce triglyceride levels, slow the formation of atherosclerotic plaque, and lower blood pressure. Research has also suggested that omega-3 fatty acids are helpful in reducing inflammation, promoting infant brain development, and supporting brain function. However, not many people are able to include fish in their regular diets, and one of the reasons may be the taste and smell, which may not be agreeable to many people.
Food science researchers at Virginia Tech have found a way to incorporate fish oil into milk and other similar beverages without affecting their taste, smell, or lifespan. Market analysts estimate that sales of milk fortified with omega-3 fatty acids may reach more than $3 billion in 2016.
Concerned with the possible negative effects of adding fish oil to milk products, such as undesirable taste, smell, or shortened lifespan, Susan E. Duncan, a professor of food science and technology in the College of Agriculture and Life Sciences, and colleagues tested four different proportions of butter oil to fish oil in manufacturing pasteurized, omega-3-fortified beverages. The results showed that there were no differences in aroma or taste, and that the products remained stable.
The formulation contained 432 milligrams of omega-3 fatty acids per cup, which approximates the daily target for healthy people (500 mg) as suggested by health studies. The U.S. Department of Agriculture recommends consuming 250 mg daily in healthy adults.
Duncan states that if the product is accepted by consumers, researchers must conduct an epidemiological study of whether the product improves health outcomes as expected.
Virginia Polytechnic Institute and State University. People not hooked on fish could get their omega-3 through new dairy products, study suggests. ScienceDaily.