Effects of a small dose of stable fish oil substituted for margarine in bread on plasma phospholipid fatty acids and serum triglycerides

Fish oil concentrates, fluid or in capsules, have shown beneficial effects on several risk factors for cardiovasular disease, but their use implies addition of fat to the diet. In order to overcome this, substitution of fish oil for other fat in a food product was tried in the present investigation. The effects of a small dose of fish oil substituted for margarine in bread on plasma phospholipid fatty acids and serum triglycerides were determined in a parallel, single-blinded, randomized study in 17 healthy subjects. Daily intake of 1 g stable fish oil containing 38 percent n-3 fatty acids (Eskimo-3(R)) for 4 weeks increased long-chain n-3 fatty acids it. plasma phospholipids by almost 50 percent (p<0.05) and decreased serum triglycerides by 17 percent (p < 0.005). Plasma alpha-tocopherol and TEARS (thiobarbituric acid reactive substances), measured as malondialdehyde, a marker of lipid peroxidation, and blood glucose, were unchanged. In a blinded consumer sensory test only 2 out of 195 subjects perceived any taste of fish aroma in the bread containing fish oil. This study showed that by use of a stable fish oil preparation it is possible to substitute fish oil for margarine in bread, a food product consumed in large amounts, and that a small amount of this fish oil has significant effects on blood lipids, without any signs of lipid peroxidation. (C) 1998 Elsevier Science Inc.