A randomised cross-over trial in healthy adults indicating improved absorption of omega-3 fatty acids by pre-emulsification

<p>Abstract</p> <p>Background</p> <p>The health benefits of increased intakes of omega-3 fatty acids are well established but palatability often presents a problem. The process of emulsification is used in the food industry to provide a wider spectrum of use, often with...

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Main Authors: Tang James, Plummer Sue F, Guschina Irina A, Garaiova Iveta, Wang Duolao, Plummer Nigel T
Format: Article
Language:English
Published: BMC 2007-01-01
Series:Nutrition Journal
Online Access:http://www.nutritionj.com/content/6/1/4
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spelling doaj-9990976003d74f16b6064aa72d55109a2020-11-24T22:50:02ZengBMCNutrition Journal1475-28912007-01-0161410.1186/1475-2891-6-4A randomised cross-over trial in healthy adults indicating improved absorption of omega-3 fatty acids by pre-emulsificationTang JamesPlummer Sue FGuschina Irina AGaraiova IvetaWang DuolaoPlummer Nigel T<p>Abstract</p> <p>Background</p> <p>The health benefits of increased intakes of omega-3 fatty acids are well established but palatability often presents a problem. The process of emulsification is used in the food industry to provide a wider spectrum of use, often with the result of increased consumption. Moreover, as emulsification is an important step in the digestion and absorption of fats, the pre-emulsification process may enhance digestion and absorption. In this study the levels of plasma fatty acid and triacylglycerol (TAG) following the ingestion of either an oil mixture or an emulsified oil mixture have been compared.</p> <p>Methods</p> <p>In this randomised cross-over study, 13 volunteers received the oil mixture and 11 received the oil emulsion as part of an otherwise fat free meal. Blood samples were collected at 0, 1.5, 3, 4.5, 6, 7.5 and 9 hours after ingestion of oil, separated and stored at -20°C. Plasma triacylglycerols were assessed spectrophotometrically and fatty acids were determined by gas chromatography. Following a washout period of twenty days the procedure was repeated with the assignments reversed.</p> <p>Results</p> <p>The postprandial plasma TAG and the C18:3 (n-6), C18:3(n-3), C20:5(n-3) and C22:6 (n-3) polyunsaturated fatty acid (PUFA) levels for the emulsified oil group were increased significantly (P = 0.0182; P = 0.0493; P = 0.0137; P < 0.0001; P = 0.0355 respectively) compared with the non-emulsified oil group. The C16:0 and C18:0 saturated fatty acids, the C18:1 (n-9) monounsaturated fatty acid and the C18:2 PUFA were not significantly different for the oil and emulsified oil groups.</p> <p>Conclusion</p> <p>Pre-emulsification of an oil mixture prior to ingestion increases the absorption of longer chain more highly unsaturated fatty acids (especially eicosapentaenoic acid and docosahexaenoic acid) but does not affect absorption of shorter chain less saturated fatty acids, suggesting that pre-emulsification of fish oils may be a useful means of boosting absorption of these beneficial fatty acids. </p> <p><b>Trial registration:</b> Current Controlled Trials ISRCTN43202606</p> http://www.nutritionj.com/content/6/1/4
collection DOAJ
language English
format Article
sources DOAJ
author Tang James
Plummer Sue F
Guschina Irina A
Garaiova Iveta
Wang Duolao
Plummer Nigel T
spellingShingle Tang James
Plummer Sue F
Guschina Irina A
Garaiova Iveta
Wang Duolao
Plummer Nigel T
A randomised cross-over trial in healthy adults indicating improved absorption of omega-3 fatty acids by pre-emulsification
Nutrition Journal
author_facet Tang James
Plummer Sue F
Guschina Irina A
Garaiova Iveta
Wang Duolao
Plummer Nigel T
author_sort Tang James
title A randomised cross-over trial in healthy adults indicating improved absorption of omega-3 fatty acids by pre-emulsification
title_short A randomised cross-over trial in healthy adults indicating improved absorption of omega-3 fatty acids by pre-emulsification
title_full A randomised cross-over trial in healthy adults indicating improved absorption of omega-3 fatty acids by pre-emulsification
title_fullStr A randomised cross-over trial in healthy adults indicating improved absorption of omega-3 fatty acids by pre-emulsification
title_full_unstemmed A randomised cross-over trial in healthy adults indicating improved absorption of omega-3 fatty acids by pre-emulsification
title_sort randomised cross-over trial in healthy adults indicating improved absorption of omega-3 fatty acids by pre-emulsification
publisher BMC
series Nutrition Journal
issn 1475-2891
publishDate 2007-01-01
description <p>Abstract</p> <p>Background</p> <p>The health benefits of increased intakes of omega-3 fatty acids are well established but palatability often presents a problem. The process of emulsification is used in the food industry to provide a wider spectrum of use, often with the result of increased consumption. Moreover, as emulsification is an important step in the digestion and absorption of fats, the pre-emulsification process may enhance digestion and absorption. In this study the levels of plasma fatty acid and triacylglycerol (TAG) following the ingestion of either an oil mixture or an emulsified oil mixture have been compared.</p> <p>Methods</p> <p>In this randomised cross-over study, 13 volunteers received the oil mixture and 11 received the oil emulsion as part of an otherwise fat free meal. Blood samples were collected at 0, 1.5, 3, 4.5, 6, 7.5 and 9 hours after ingestion of oil, separated and stored at -20°C. Plasma triacylglycerols were assessed spectrophotometrically and fatty acids were determined by gas chromatography. Following a washout period of twenty days the procedure was repeated with the assignments reversed.</p> <p>Results</p> <p>The postprandial plasma TAG and the C18:3 (n-6), C18:3(n-3), C20:5(n-3) and C22:6 (n-3) polyunsaturated fatty acid (PUFA) levels for the emulsified oil group were increased significantly (P = 0.0182; P = 0.0493; P = 0.0137; P < 0.0001; P = 0.0355 respectively) compared with the non-emulsified oil group. The C16:0 and C18:0 saturated fatty acids, the C18:1 (n-9) monounsaturated fatty acid and the C18:2 PUFA were not significantly different for the oil and emulsified oil groups.</p> <p>Conclusion</p> <p>Pre-emulsification of an oil mixture prior to ingestion increases the absorption of longer chain more highly unsaturated fatty acids (especially eicosapentaenoic acid and docosahexaenoic acid) but does not affect absorption of shorter chain less saturated fatty acids, suggesting that pre-emulsification of fish oils may be a useful means of boosting absorption of these beneficial fatty acids. </p> <p><b>Trial registration:</b> Current Controlled Trials ISRCTN43202606</p>
url http://www.nutritionj.com/content/6/1/4
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