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

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

Risultato della ricerca: Articlepeer review

9 Citazioni (Scopus)

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<. 0.001). In conclusion, daily consumption of 500. mL of 1% fat milk enriched with omega-3 FA for eight weeks leads to higher blood levels of EPA and DHA, confirming that milk is an optimal matrix for the provision of important micronutrients.
Lingua originaleEnglish
pagine (da-a)141-148
Numero di pagine8
RivistaPharmaNutrition
Volume2
Stato di pubblicazionePublished - 2014

All Science Journal Classification (ASJC) codes

  • Food Science
  • Pharmacology
  • Pharmacology (medical)

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