Eight-week consumption of milk enriched with omega 3 fatty acids raises their blood concentrations yet does not affect lipids and cardiovascular disease risk factors in adult healthy volunteers

Chiara Molinari, Patrizia Risé, Claudia Guerra, Nicolò Mauro, Cecilia Piani, Emanuele Bosi, Claudio Galli, Marina Scavini

Research output: Contribution to journalArticlepeer-review

Abstract

Adequate concentrations of omega 3 fatty acids (FA) may be maintained by consuming foods naturally rich in or functional foods enriched with those essential FA. We assessed the effects of an 8-week consumption of milk enriched with 400. mg of omega 3 FA on blood lipid levels and selected cardiovascular risk factors in adult healthy volunteers. Participants (n=. 157) were randomized to consume - for eight weeks - either 500. mL/day of 1% fat milk providing 150. mg of eicosapentaenoic (EPA), 150. mg of docosahexaenoic (DHA), and 100. mg of α-linolenic (ALA) acids or 500. mL/day of non-enriched 1% fat milk. At week 8, we observed significant increments of blood EPA and DHA in the intervention group and a decrease in controls. No significant between-group differences at week 8 were observed in the lipid profile and other surrogate makers of cardiovascular disease, with the exception of homocysteine, whose levels remained stable in the intervention group, but increased in the control group (p

Original languageEnglish
Pages (from-to)141-148
Number of pages8
JournalPharmaNutrition
Volume2
Issue number4
DOIs
Publication statusPublished - 2014

Keywords

  • Docosahexaenoic acid
  • Eicosapentaenoic acid
  • Leukotriene B4
  • Milk enriched with fish oil
  • Omega 3 fatty acids
  • Thromboxane B2

ASJC Scopus subject areas

  • Pharmacology
  • Pharmacology (medical)
  • Food Science

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