A randomised cross-over trial in healthy adults indicating improved absorption of omega-3 fatty acids by pre-emulsification
Garaiova I, Guschina IA, Plummer SF, Tang J, Wang D, Plummer NT
Nutrition journal · 91 citas
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Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
Quién lo pagó
- Financiación
- Financiado por la industria
- Universidad u hospital
- Cardiff University
- Autores
- Al menos un autor declara un vínculo económico con la industria
Según 1 financiador declarado y la declaración de financiación del texto completo.
Publicación
- Publicado
- 2007-01-25 · Nutr J · vol. 6 · número 1 · pág. 4
- Editorial
- BioMed Central
- Citado
- 162 citas · más que el 95% de estudios similares · 5.1× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 24 trabajos
- Acceso
- Acceso abierto (revista) · CC-BY
- Áreas de investigación
- Fatty Acid Research and Health · Proteins in Food Systems · Edible Oils Quality and Analysis
- Palabras clave
- omega-3 fatty acids, pre-emulsification, emulsified oil, fatty acid absorption, plasma triglycerides, polyunsaturated fatty acids, eicosapentaenoic acid, docosahexaenoic acid, fish oil, palatability, postprandial lipemia
- MeSH
- humans, fatty acids, omega-3, linseed oil, fatty acids, fatty acids, unsaturated, gamma-linolenic acid, triglycerides, fish oils, plant oils, emulsions, diet, fasting, cross-over studies, food, adult, middle aged, female, male
6 autores
- Iveta Garaiová
- Irina A. Guschina🇬🇧Cardiff University
- Sue F Plummer🇬🇧Altran (United Kingdom); Oxagen (United Kingdom); OpTek Systems (United Kingdom); Oxford Technologies (United Kingdom)
- James Zhenggui Tang🇬🇧Altran (United Kingdom); Oxagen (United Kingdom); OpTek Systems (United Kingdom); Oxford Technologies (United Kingdom)
- Duolao Wang🇬🇧London School of Hygiene & Tropical Medicine
- Nigel T Plummer🇬🇧 · autor de correspondenciaCultech (United Kingdom)
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
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.
Methods
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 degrees 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.
Results
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.
Conclusion
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.
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