Bioavailability of n-3 polyunsaturated fatty acids (PUFA) in foods enriched with microencapsulated fish oil

Objective: Incorporation of fish oil into food products provides a means of increasing n-3 fatty acid intake, particularly in populations where fish c onsumption remains low. The aim of the present study was to evaluate the bi oavailability of n-3 PUFA in microencapsulated fish-oil-enriched foods comp ared with an equal amount of n-3 PUFAs contained in fish oil capsules. Meth ods: Twenty-five healthy female volunteers were randomly assigned to one of two groups for the 4-week intervention: one group received 0.9 g of n-3 PU FA/day as fish oil capsule (capsule group), while the second group (food gr oup) received an equal amount of n-3 PUFA/day from enriched foods. Baseline and post-intervention samples were analysed for platelet fatty acid compos ition. Results: There was no significant difference in the change in platel et arachidonic acid (AA), eicosapentaenoic acid (EPA), or docosahexaenoic a cid (DHA) between the two groups following the intervention. Conclusions: T he results indicate that n-3 PUFA from microencapsulated fish-oil-enriched foods are as bioavailable as n-3 PUFA in a capsule. Fortification of foods with microencapsulated fish oil, therefore, offers an effective way of incr easing n-3 PUFA intakes and status in line with current dietary recommendat ions. Copyright (C) 2000 S. Karger AG, Basel.