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Bioavailability of Eicosapentaenoic and Docosahexaenoic n‐3 Polyunsaturated Fatty Acids in Salmon Patties Compared with Capsules
Author(s) -
Maki K.C.,
Davidson M.H.,
Dicklin M.R.,
Ingram K.A.,
Cyrowski M.,
Umporowicz D.M.,
Bell M.,
Elliott J.G.
Publication year - 2003
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2003.tb08238.x
Subject(s) - docosahexaenoic acid , eicosapentaenoic acid , bioavailability , fish oil , chemistry , polyunsaturated fatty acid , food science , fatty acid , fish <actinopterygii> , biochemistry , fishery , biology , pharmacology
This sequential treatment trial compared the bioavailability of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) from salmon patties fortified with fish oil (DHA:EPA ratio = 1.8, total DHA + EPA about 2.2 g), unfortified salmon patties (DHA:EPA ratio = 1.9, total DHA + EPA about 1.1 g), and fish oil capsules (DHA:EPA ratio = 1.6, total DHA + EPA = 500 mg) in healthy older adults. Fortified salmon patties produced a significantly higher mean incremental area under the curve (AUC fasting‐9 h ) than unfortified patties for plasma EPA (37.6 in contrast to 12.9 μg·h/mL, p = 0.017), for plasma DHA (103.7 in contrast to 40.8 μg·h/mL, p = 0.035) and for plasma EPA + DHA (141.2 in contrast to 53.7 μg·h/mL, p = 0.031). Plasma EPA and DHA responses were larger with the fortified than the unfortified patties, indicating that fish oil incorporated into the salmon patties was bioavailable.