K.E. Lane

Bioavailability and Potential Uses of Vegetarian Sources of Omega-3 Fatty Acids: A Review of the Literature

Presently alpha-linolenic acid (ALA) is the most widely used vegetarian LC3PUFA, but only marginal amounts are converted into eicosapentaenoic (EPA) and docosahexaenoic acid (DHA); both of which are strongly related to human health. Currently, fish oils represent the most prominent dietary sources of EPA and DHA; however, these are unsuitable for vegetarians. Alternative sources include flaxseed, echium, walnut, and algal oil but their conversion to EPA and DHA must be considered. The present systematic review sets out to collate information from intervention studies examining the bioavailability of alternative vegetarian long chain omega-3 (n-3) polyunsaturated fatty acids (LC3PUFA) sources. Ten key papers published over the last 10 years were identified with seven intervention studies reporting that ALA from nut and seed oils was not converted to DHA at all. Three studies showed that ingestion of micro-algae oil led to significant increases in blood erythrocyte and plasma DHA. Further work is now needed to identify optimal doses of alternative vegetarian LC3PUFAs and how these can be integrated within daily diets. The potential role of algal oils appears to be particularly promising and an area in which further research is warranted.

Systematic review of omega-3 enriched foods and health

Purpose – The purpose of this paper is to review evidence from high-quality randomised controlled trials reporting links between omega-3 enriched functional foods and health. Design/methodology/approach – Using MEDLINE, a search was made for all randomised controlled trials published between 2002 and 2012 that met defined inclusion criteria. Studies had minimum durations of 28 days, clearly stated the food vehicle, dose and type of long chain omega-3 polyunsaturated fatty acids (LC3PUFA) used, and did not include studies where participants only took LC3PUFA supplements. Findings – A total of 11 studies were located, ten of which reported potential health benefits linked to omega-3 functional food consumption. Five studies reported significant improvements in markers of cardiovascular (CV) health, while ten bioavailability studies reported increases in omega-3 blood levels when doses of 460 mg or more were integrated into food vehicles. Research limitations/implications – In the future a meta-analysis woul...

Sensory evaluation of a yogurt drink containing an omega-3 nanoemulsion with enhanced bioavailability

.The aim of the present single-blinded sensory evaluation study was to determine whether study participants ( n = 96) could detectdifferences when an algae oil nanoemulsion versus a bulk oil was integrated with a strawberry yogurt and tasted. All samples wereprepared using a breakfast drinking yogurt, agave nectar and natural strawberry savouring. A non-enriched control product with the sameformulation was used for the consumer test. For the fortiÞed products a dose of 750mg DHA/100g yogurt was added as either bulk oil ornanoemulsion.The triangular test was used as a compulsory choice procedure to determine differences between the bulk oil and nanoemulsionfortiÞed products. To determine how the products may differ, seven attributes were chosen to assess consumer acceptability: 1) smell,2) appearance, 3) savour, 4) texture, 5) consistency, 6) aftertaste and 7) overall acceptability. Attributes were rated using a 9-pointhedonic scale.

Omega-3 Fatty Acids – A Review of Existing and Innovative Delivery Methods

ABSTRACT Omega-3 fatty acids are generally under-consumed in Western diets; a factor that may largely be attributed to low intake of oily fish. Although supplementation strategies offer one approach in terms of improving blood fatty acid levels, rates of compliance are generally low due to difficulties in swallowing capsules, or unfavorable aftertastes. Consequently, new approaches, including food-based strategies, may be an alternative approach to improving omega-3 status and the health of public sectors. This paper sets out to discuss and review how the use of novel food vehicle and delivery advancements may be used to improve omega-3 status, which may have wider benefits for public health and well-being.

The oxidative stability of omega-3 oil-in-water nanoemulsion systems suitable for functional food enrichment: A systematic review of the literature

ABSTRACT There is growing demand for functional food products enriched with long chain omega-3 polyunsaturated fatty acids (LCω3PUFA). Nanoemulsions, systems with extremely small droplet sizes have been shown to increase LCω3PUFA bioavailability. However, nanoemulsion creation and processing methods may impact on the oxidative stability of these systems. The present systematic review collates information from studies that evaluated the oxidative stability of LCω3PUFA nanoemulsions suitable for use in functional foods. The systematic search identified seventeen articles published during the last 10 years. Researchers used a range of surfactants and antioxidants to create systems which were evaluated from 7 to 100 days of storage. Nanoemulsions were created using synthetic and natural emulsifiers, with natural sources offering equivalent or increased oxidative stability compared to synthetic sources, which is useful as consumers are demanding natural, cleaner label food products. Equivalent vegetarian sources of LCω3PUFA found in fish oils such as algal oils are promising as they provide direct sources without the need for conversion in the human metabolic pathway. Quillaja saponin is a promising natural emulsifier that can produce nanoemulsion systems with equivalent/increased oxidative stability in comparison to other emulsifiers. Further studies to evaluate the oxidative stability of quillaja saponin nanoemulsions combined with algal sources of LCω3PUFA are warranted.

Nanoemulsion of high DHA vegetarian algal oil enhances DHA bioavailability – a randomised crossover trial

Research has identified that vegetarians/vegans, non-fish eaters and pregnant women may not consume adequate quantities of long chain omega-3 polyunsaturated fatty acids (LC3PUFA). Food-based oil in water nanoemulsion systems may offer a potential vehicle to improve LC3PUFA intakes when used to create enriched food products, especially for populations who do not consume oily fish or have restricted intakes. The use of nanoemulsions has been found to improve the bioavailability of lipophilic compounds such as curcumin and delta tocopherol 5) but its application to vegetarian sources of LC3PUFAhas not been studied widely. In a randomised crossover study, eleven volunteers (mean age 33·6 years SD10·3; BMI 23·8SD2·1) were recruited and asked to ingest a: 1) Yogurt drink containing algae oil and water nanoemulsion, providing1264 mg docosahexaenoic acid (DHA), or 2) Formulated yogurt drink containing bulk algae oil providing the same amount of DHA (control).

Nanoemulsion of vegetarian omega-3 fatty acids may enhance bioavailability - a preliminary trial

. Food-based oil in water nanoemulsion systems may offer a potential vehicle to improve LC3PUFA intakes whenused to create enriched/functional food products especially for populations who do not consume Þsh or have restricted intakes i.e. duringpregnancy. Nanoemulsions have been found to improve the bioavailability of certain lipophilic compounds such as curcumin and deltatocopherol

Targeting the vegetarian market with an omega-3 enriched yogurt – but is it acceptable from a sensory perspective?

Long chain omega-3 polyunsaturated fatty acids (LC3PUFA) have been linked to a spectrum of health benefits (1) . Currently, the main sources of LC3PUFA are of marine origin which are unsuitable for vegetarians. In addition, evidence from dietary surveys indicates that LC3PUFA are under-consumed, particularly in vegetarians and vegans (2) , indicating a need for innovative solutions. In this pilot sensory study, yogurt was enriched with high LC3PUFA oils, acceptable to vegetarians, as previous research has indicated this type of fortified product may have improved lipid oxidation properties (3) . The aim of this pilot study was to investigate consumer acceptance of fortified yogurt products containing LC3PUFA sources flaxseed and algae oils. Seven attributes were chosen for natural Greek yogurt including smell, appearance, flavour, texture, consistency, aftertaste and overall acceptance. Samples were prepared using the selected oils in combination with emulsifiers lecithin, Tween 40 and equal amounts of both. Enrichment ratios were calculated in line with previous research. For flaxseed 6g of oil was added to 100g yogurt and for algae 3.428g/100g yogurt. Unfortified Greek yogurt was used as the control. Results were analysed by SPSS (v. 19) ANOVA multiple comparison test (Figures 1 and 2).

Macronutrient intake and prevalence of markers of metabolic syndrome in white UK adult males in the National Diet and Nutrition Survey Rolling Programme 2008–2014

The amount of carbohydrates recommended for consumption by current dietary guidelines has been challenged in relation to their suitability to prevent or manage cardiometabolic (CM) diseases with suggestions that they should be decreased and replaced by protein or fat( 1 , 2 ). Others have argued that a more personalised approach is required( 3 ). Aim of this investigation was to assess the potential impact of lower versus higher consumption of dietary macronutrients and prevalence of CM risk markers in a representative sample of the UK male white population. Unweighted data from 642 white adult males aged 19 and over in the National Diet and Nutrition Survey Rolling Programme( 4 ) (NDNS RP) 2008–2014 with or without metabolic syndrome (MetS)( 5 ) were analysed for associations of dietary macronutrient intake as percentage food energy (%FE) with CM risk markers. Logistic regression analysis (adjusted for age group and smoking status) was used to compare the odds ratios [OR] of prevalence of individual markers of MetS between the lowest and highest quartiles of dietary macronutrient intake as %FE (⩽44 vs. ≥52 for carbohydrates; ⩽31 vs. ≥39 for fats; ⩽15. vs. ≥19 for protein). There was a significant (p < 0·05) reduction in likelihood of MetS (OR, .55; 95 % confidence interval [CI], .34 to .84), and elevated waist circumference (OR, .50; 95 % CI, .30 to .83) and glucose levels (OR, .51; 95 % CI, .30 to .87) for those in the highest quartile of carbohydrate %FE intake compared to the lowest quartile, whereas those in the highest quartile of protein %FE intake had a significantly (p < 0·05) increased risk of presenting with the same markers of MetS (OR, 1·75; 95 % CI, 1·05 to 2·93; OR, 2·12; 95 % CI, 1·24 to 3·63; and OR, 2·15; 95 % CI, 1·25 to 3·70 respectively). Those with the highest compared to the lowest total dietary fat intake also presented with elevated CM risk markers, albeit these findings were not significant. *Metabolic Syndrome (MetS) definition: 3 out of 5 of the following: triglycerides (TRIG) ≥1·7 mmol/L; High-density lipoprotein cholesterol (HDL-C) ⩽1·03 mmol/L for males; Waist circumference (WC) ≥94 cm for white males; Glucose (GLUC) ≥5·6 mmol/L; Blood pressure (BP) ≥130 mmHg systolic or ≥85 mmHg diastolic respectively; CHO%FE – total carbohydrates percentage food energy; FAT%FE – total fats food energy; PROT%FE– total protein food energy; OR – odds ratio (adjusted for age group and smoking status), 1st vs. 4th quartile of intake; CI – confidence interval; a p < 0·05 Further investigations need to confirm whether the quality of the macronutrients consumed and overall diet quality( 6 ) has had an impact on these results. In the context of a personalised approach to nutrition future cohort studies should also provide data that allow for examining inter-individual variations in responses to dietary macronutrients, especially carbohydrates, to achieve optimum CM health for a larger proportion of the population.

The oxidation stability of a vegetarian omega-3 oil in water nanoemulsion with enhanced bioavailability

Long chain omega-3 polyunsaturated fatty acids (LC3PUFA) have been linked to healthy aging, health promotion and disease reduction throughout the life cycle . Dietary surveys indicate that LC3PUFA are currently under consumed, particularly amongst vegetarians/vegans, adult men, pregnant/breast feeding women, infants, non-fish eaters and certain ethnic groups 4; . New vegetarian food vehicles such as LC3PUFA micro algal oils have been developed to address this issue. Nanoemulsions are systems with droplet sizes in range of 20 to 500 nm. The incorporation of algal oil into foods using nanoemulsions has the potential to improve LC3PUFA bioavailability. However, the creation of nanoemulsions may also affect the oxidation stability of LC3PUFA due to their high droplet surface areas. The aim of the present study was to analyse the oxidation stability of an algal oil rich in docosahexaenoic acid (22:6 n−3; DHA) that provides a suitable alternative to fish oil. Peroxide value (PV) and anisidine value (AV) measurements were conducted to compare bulk oil (B), coarse emulsion (C) and nanoemulsions (N) stabilised with sunflower lecithin over a storage period of 37 days at temperatures of 4, 20 and 40 °C. Total oxidation values (TV) were then calculated by TV= 2PV +AV. Results were analysed using one and two-factor repeated measures ANOVA tests with Tukey and Duncan’s tests and a Bonferroni correction at 5 per cent.