Wallace J M, McCabe A J, Robson P J, Keogh M K, Murray C A, Kelly P M, Márquez-Ruiz G, McGlynn H, Gilmore W S, Strain J J
Northern Ireland Centre for Diet and Health (NICHE), University of Ulster, Coleraine, UK.
Ann Nutr Metab. 2000;44(4):157-62. doi: 10.1159/000012839.
Incorporation of fish oil into food products provides a means of increasing n-3 fatty acid intake, particularly in populations where fish consumption remains low. The aim of the present study was to evaluate the bioavailability of n-3 PUFA in microencapsulated fish-oil-enriched foods compared with an equal amount of n-3 PUFAs contained in fish oil capsules.
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 PUFA/day as fish oil capsule (capsule group), while the second group (food group) received an equal amount of n-3 PUFA/day from enriched foods. Baseline and post-intervention samples were analysed for platelet fatty acid composition.
There was no significant difference in the change in platelet arachidonic acid (AA), eicosapentaenoic acid (EPA), or docosahexaenoic acid (DHA) between the two groups following the intervention.
The 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 increasing n-3 PUFA intakes and status in line with current dietary recommendations.
将鱼油添加到食品中提供了一种增加n-3脂肪酸摄入量的方法，特别是在鱼类消费量仍然较低的人群中。本研究的目的是评估微胶囊化富含鱼油的食品中n-3多不饱和脂肪酸（PUFA）与等量鱼油胶囊中所含n-3 PUFA的生物利用度。
25名健康女性志愿者被随机分配到两个组之一进行为期4周的干预：一组每天服用0.9克n-3 PUFA作为鱼油胶囊（胶囊组），而第二组（食品组）从强化食品中每天摄入等量的n-3 PUFA。对基线和干预后的样本进行血小板脂肪酸组成分析。
干预后两组之间血小板花生四烯酸（AA）、二十碳五烯酸（EPA）或二十二碳六烯酸（DHA）的变化没有显著差异。
结果表明，微胶囊化富含鱼油的食品中的n-3 PUFA与胶囊中的n-3 PUFA具有相同的生物利用度。因此，用微胶囊化鱼油强化食品提供了一种有效的方法来增加n-3 PUFA的摄入量，并符合当前的饮食建议。
