Abstract
BackgroundThe 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.MethodsIn 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.ResultsThe 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.ConclusionPre-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. Trial registration: Current Controlled Trials ISRCTN43202606
Highlights
The health benefits of increased intakes of omega-3 fatty acids are well established but palatability often presents a problem
Noteworthy is the observation that the absorption of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) for the non-emulsified oil group was only 33.6% and 44.3% respectively of that observed for the emulsified oil group (Table 3)
In this feeding study with a test meal comprising approximately 35% of the calories as fat it has been found that the extent of both the postprandial plasma TAG absorption and of the individual fatty acids EPA, DHA, ALA, and GLA was significantly higher in the group receiving the emulsified oil mixture compared with the group receiving the non-emulsified form
Summary
The health benefits of increased intakes of omega-3 fatty acids are well established but palatability often presents a problem. The biochemical importance of dietary lipids to human physiology and nutrition is firmly established and research continues to show potential health benefits of polyunsaturated fatty acids (PUFAs) and in particular the omega-3 fatty acids both from fish and precursors of the same family found in many plant oils [1,2,3]. Most people in the UK consume considerably less than one portion per week [4] indicating that the recommended levels are not being achieved leaving fish oil supplementation as the most convenient route to augment dietary intake. An alternative is to use a more palatable version of liquid fish oils presented as a flavoured emulsion which may offer a more flexible route to achieve the required level of intake
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