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n ‐3 polyunsaturated fish fatty acids in a fish‐oil‐supplemented bread
Author(s) -
Nielsen Henning
Publication year - 1992
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740590421
Subject(s) - polyunsaturated fatty acid , fish oil , food science , ingestion , fish products , chemistry , coronary heart disease , fish <actinopterygii> , linseed oil , biology , fatty acid , biochemistry , medicine , fishery , cardiology
White bread enriched in n ‐3 fatty acids in the form of gelatine‐coated fish oil and marketed in Denmark since 1990 under the name of ‘Omega Bread’, was found to be a reliable and significant source of higher n ‐3 polyunsaturated fatty acids (with 20 and 22 C atoms). The bread from six bakeries contained 40‐55 mg per 100 g more n ‐3 fatty acids. By eating 200 g daily of this bread one gets some 25‐30% of the amount of higher n ‐3 polyunsaturated fatty acids present in 30 g of mixed fish. The daily ingestion of this amount of fish over a period of 20 years is known to reduce mortality from coronary heart disease by more than 50%. The supplement of n ‐3 polyunsaturated fatty acids obtained by eating Omega Bread daily in place of other types of white bread is expected to reduce coronary heart disease. In addition, such an increased daily ingestion of n ‐3 polyunsaturated fatty acids over a long‐term period may possibly have other beneficial health effects. It is recommended that the intake of higher n ‐3 fatty acids in industrialised Western societies should be increased by more than can be obtained by a daily ration of Omega Bread. It is therefore advisable that consumption of Omega Bread is combined with an increased intake of fish and/or fish oil capsules and/or fish‐oil‐enriched substitutes for butter and margarine.