Bioavailability of Eicosapentaenoic and Docosahexaenoic n-3 Polyunsaturated Fatty Acids in Salmon Patties Compared with Capsules

• Published in: Journal of food science 2003-04, Vol.68 (3), p.761-764
• Main Authors: Maki, K.C., Davidson, M.H., Dicklin, M.R., Ingram, K.A., Cyrowski, M., Umporowicz, D.M., Bell, M., Elliott, J.G.
• Format: Article
• Language: English
• Subjects: bioavailability; docosahexaenoic acid; eicosapentaenoic acid; enrichment; n-3 fatty acids
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.2003.tb08238.x

ABSTRACT 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 (AUCfasting‐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.