Enhanced Absorption of n-3 Fatty Acids from Emulsified Compared with Encapsulated Fish Oil

doi:10.1016/j.jada.2009.03.006

Journal of the American Dietetic Association

Volume 109, Issue 6, June 2009, Pages 1076-1081

Preliminary data presented as a poster at the Food and Nutrition Conference and Exposition of the American Dietetic Association, September 2006.

https://doi.org/10.1016/j.jada.2009.03.006 Get rights and content

Abstract

Health benefits of n-3 fatty acids are well-established. However, consumption of adequate dietary sources of these fatty acids is inadequate. Oral fish oil supplements are an alternative means of consuming adequate long-chain n-3 fatty acids in individuals who do not consume sufficient dietary sources. However, palatability can present a problem with compliance. Emulsifying fish oil allows for production of a pleasant-tasting supplement and can enhance digestion and absorption of the fatty acids. We investigated the rate and extent of absorption of emulsified fish oil compared with capsular triglyceride fish oil supplements in humans. Participants subjectively rated palatability of these products. A randomized, crossover-designed, open-label trial was performed in which 10 healthy volunteers received emulsified fish oil and capsular triglyceride fish oil orally. Blood samples were collected at 0, 2, 4, 8, 24, and 48 hours to determine the absorption of individual fatty acids into plasma phospholipid fatty acids. At the completion of blood collection, subjects were asked to subjectively rate the tolerance and acceptability of the two supplements. During a 48-hour period, there was enhanced absorption of total n-3 and eicosapentaenoic acid (0.67%±0.16%, 0.45%±0.06%; P<0.01; 0.34%±0.05%, 0.23%±0.04%; P=0.05; emulsified fish oil and capsular triglyceride fish oil, respectively) observed for the emulsified fish oil treatment. Our findings indicate that a single dose of emulsified fish oil resulted in enhanced absorption of total n-3 eicosapentaenoic acid and docosahexaenoic acid as evidenced by changes in phospholipid fatty acids composition compared with the capsular triglyceride fish oil during the 48-hour observation period. Both supplements were subjectively rated and found to be well-tolerated by participants.

Section snippets

Study Participants

Healthy adult volunteers (aged 18 to 60 years) were recruited from the University of Minnesota community by posting recruitment fliers for inclusion in a randomized, crossover-designed, open-label study to examine the rate and extent of absorption of emulsified fish oil vs capsular triglyceride fish oil. The health status of participants was determined by responses to a medical questionnaire. Subjects who reported any current medical problems were excluded from participation. None of the

Baseline Comparisons

The average age of subjects participating in the study was 38.9±11.2 years. The body mass index (calculated as kg/m²) of participants was 26.5±5.9. Phospholipid fatty acids levels at the baseline measurement of each treatment period are presented in Table 2. No statistically significant differences were observed in fatty acid levels between groups at baseline.

Effect of Test Supplements on Plasma Phospholipid Fatty Acids

The extent of absorption of n-3 fatty acids is shown as the mean percent change in phospholipid fatty acids from baseline to 48 hours (

Discussion

This study shows that, compared with a standard fish oil, consumption of an emulsified fish oil supplement resulted in an enhanced rate and extent of absorption of total n-3 fatty acids and EPA and a decline in the n-6/n-3 fatty acid ratio in plasma phospholipids during 48 hours.

The observed increases are likely from improved digestion and absorption because of the enhancement of the action of pancreatic lipase on long-chain fatty acids (23).

Lipid emulsification in the stomach is a fundamental

Conclusion

In summary, our findings indicate that a single dose of the emulsified fish oil supplement, Coromega, resulted in enhanced absorption of total n-3 fatty acids, EPA, and DHA, and a reduction in the n-6/n-3 fatty acid ratio as evidenced by changes in phospholipid fatty acid composition compared with the parent oil during the 48-hour observation period. Both supplements were subjectively rated and well-tolerated by participants.

S. K. Raatz is an assistant professor, Division of Endocrinology and Diabetes, Department of Medicine, University of Minnesota, Minneapolis.

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S. K. Raatz is an assistant professor, Division of Endocrinology and Diabetes, Department of Medicine, University of Minnesota, Minneapolis.

J. B. Redmon is an associate professor, Division of Endocrinology and Diabetes, Department of Medicine, University of Minnesota, Minneapolis.

N. Wimmergren is a research nurse, Division of Endocrinology and Diabetes, Department of Medicine, University of Minnesota, Minneapolis.

J. V. Donadio is emeritus professor of medicine, Mayo Clinic College of Medicine, Mayo Clinic and Foundation, Rochester, MN.

D. M. Bibus is a nutritionist for Lipid Technolgies, LLC, Austin, MN, and community faculty, The Center for Spirituality and Healing, University of Minnesota, Minneapolis.

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ResearchResearch and Professional BriefEnhanced Absorption of n-3 Fatty Acids from Emulsified Compared with Encapsulated Fish Oil

Abstract

Section snippets

Study Participants

Baseline Comparisons

Effect of Test Supplements on Plasma Phospholipid Fatty Acids

Discussion

Conclusion

J Nutr

Am J Clin Nutr

Lancet

Am J Clin Nutr

Am J Clin Nutr

Am J Clin Nutr

J Biol Chem

Am J Kidney Dis

ω3 and ω6 Essential fatty acid status in human health and disease

Dietary omega-3 fatty acids decrease mortality and Kupffer cell prostaglandin E2production in a rat model of chronic sepsis

J Trauma

A controlled trial of fish oil in IgA nephropathy

N Engl J Med

The effect of dietary supplementation with n-3 polyunsaturated fatty acids on the synthesis of interleukin-1 and tumor necrosis factor by mononuclear cells

N Engl J Med

Dietary lipids, eicosanoids, and the immune system

Crit Care Med

Enteral nutrition with supplemental arginine, RNA, and omega-3 fatty acids in patients after operation: Immunologic, metabolic, and clinical outcome

Surgery

Research
Research and Professional Brief
Enhanced Absorption of n-3 Fatty Acids from Emulsified Compared with Encapsulated Fish Oil

Dietary omega-3 fatty acids decrease mortality and Kupffer cell prostaglandin E₂production in a rat model of chronic sepsis