Enrichment of food products with polyunsaturated fatty acids by fish oil addition

European Food Research and Technology volume 222, pages472–477(2006)Cite this article

Abstract

Fish oil remains the main dietary source of long chain polyunsaturated fatty acids omega-3, which desirably impact on human health. Increase of omega-3 fatty acids intake is currently recommended. Results of many studies showed that consumption of food products enriched with fish oil offers the potential health benefits, especially in protection against cardiovascular diseases (CVD), cancer and improvement of brain development and function. Health influence, methods, advantages and disadvantages of food enrichment with fish oil as well as characteristics of market of such products were presented.

This is a preview of subscription content, access via your institution.

Access options

Buy single article

Instant access to the full article PDF.

US$ 39.95

Tax calculation will be finalised during checkout.

Fig. 1
Fig. 2

References

  1. 1.

    Sanders TAB (2000) Am J Clin Nutr 71(S):176–180

    Google Scholar 

  2. 2.

    Lovegrove JA, Brooks CN, Murphy MC, Williams CM (1997) Br J 78:223–236

    CAS  Google Scholar 

  3. 3.

    Thautwein EA (2001) Eur J Lipid Sci Technol 103:45–55

    Article  Google Scholar 

  4. 4.

    Metcalf RG, James MJ, Mantzioris E, Cleland LG (2003) Eur J Clin Nutr 57:1605–1612

    Article  CAS  Google Scholar 

  5. 5.

    UK Department of Health (1994) Nutritional aspects of cardiovascular disease. Report of the cardiovascular review group, Committee on medical aspects of food policy. HMSO, London

  6. 6.

    De Deckere EAM, Korver O, Verschuren PM, Katan MB (1998) Eur J Clin Nutr 52:749–753

    Article  CAS  Google Scholar 

  7. 7.

    Simopoulos AP, Leaf A, Salem N (1999) Ann Nutr Metab 43:27–30

    Article  Google Scholar 

  8. 8.

    Food and Drug Administration (2000) Letter Regarding Dietary Supplement Health Claim for Omega-3 Fatty Acids and Coronary Heart Disease. http://www.fda.gov/

  9. 9.

    Kris-Etherton PM, Taylor DS, Yu-Poth S, Huth P, Moriarty K, Fishell V, Hargrove RL, Zhao G, Etherton TD (2000) Am J Clin Nutr 71(S):179–188

    Google Scholar 

  10. 10.

    Kolanowski W, Uchman Z, Swiderski F (2004) Bromatol Chem Toxicol 2:57–65 (in Polish)

    Google Scholar 

  11. 11.

    Nettleton J (1995) Omega3 fatty acids and health. Chapman & Hall, New York

    Google Scholar 

  12. 12.

    Simopoulos AP (1991) Am J Clin Nutr 54:438–443

    CAS  Google Scholar 

  13. 13.

    Bang HO, Dyerberg J, Nielsen AB (1971) Lancet 1:1143–1145

    Article  CAS  Google Scholar 

  14. 14.

    Valsta LM, Salminen I, Aro A, Mutanen M (1996) Eur J Clin Nutr 50:229–235

    CAS  Google Scholar 

  15. 15.

    The European Heart Network (2000) Food, nutrition and cardiovascular disease prevention in the European region: challenges for the new millennium. http://www.ehnheart.org

  16. 16.

    Shaefer EJ (2002) Am J Clin Nutr 75:191–212

    Google Scholar 

  17. 17.

    The British Nutrition Foundation's Task Force (1999) Unsaturated fatty acids--nutritional and physiological significance. Chapman & Hall, London

    Google Scholar 

  18. 18.

    Morris MC, Manson JE, Rosner B, Buring JE, Willett WC, Hennekens CH (1995) Am J Epid 142:166–175

    CAS  Google Scholar 

  19. 19.

    Connor WE (2000) Am J Clin Nutr 71(S):171–175

    Google Scholar 

  20. 20.

    Kromhout D, Feskens EJ, Bowles CH (1995) Int J Epid 24:340–345

    Article  CAS  Google Scholar 

  21. 21.

    Hornstra G, Barth CA, Galli C, Mensink RP, Riemersma RA, Roberfroid M, Salminen K, Vans F (2000) Br J Nutr 80(S):8113–8146

    Google Scholar 

  22. 22.

    Markmann P, Grønbaek M (1999) Fish consumption and coronary heart disease mortality. A systematic review of prospective cohort studies. Eur J Clin Nutr 53:585–590

    Article  Google Scholar 

  23. 23.

    Heemskerk JWM, Vossen RC, van Dam-Mieras MCE (1996) Cur Opin Lipid 7:24–29

    Article  CAS  Google Scholar 

  24. 24.

    Laidlaw M, Holub BJ (2003) Am J Clin Nutr 77:37–42

    CAS  Google Scholar 

  25. 25.

    Lichtenstein A, Schwab US (2000) Atherosclerosis 150:227–243

    Article  CAS  Google Scholar 

  26. 26.

    Von Schacky C, Angerer P, Kothny W, Mudra H (1999) Ann Int Med 130:554–562

    Google Scholar 

  27. 27.

    Sorensen NS, Marckmann P, Hoy CE, van Duyvenvoorde W, Princen HM (1998) Am J Clin Nutr 68:235–341

    CAS  Google Scholar 

  28. 28.

    Leaf A, Kang JX (1997) Cur Opin Lipid 8:4–6

    CAS  Article  Google Scholar 

  29. 29.

    McLennan PL (1993) Am J Clin Nutr 57:207–212

    CAS  Google Scholar 

  30. 30.

    Gustafssonn B, Ohrvall M, Ekstrand B, Vessby B (1996) J Human Nutr Diet 9:135–145

    Article  Google Scholar 

  31. 31.

    Wallace JMW, McCabe AJ, Robson PJ, Keogh MK, Murray CA, Kelly PM, Marquez-Ruiz G, McGlynn H, Gilmore WS, Strain JJ (2000) Ann Nutr Metab 44:157–162

    Article  CAS  Google Scholar 

  32. 32.

    Shahidi F, Wanasundra UN (1998) Trends Food Sci Technol 9:230–240

    Article  CAS  Google Scholar 

  33. 33.

    Gibney MJ (1997) Br J Nutr 78:193–195

    Article  CAS  Google Scholar 

  34. 34.

    Kolanowski W, Swiderski F, Berger S (1999) Int J Food Sci Nutr 50:39–49

    Article  CAS  Google Scholar 

  35. 35.

    Bimbo AP (1998) Inform 5:180–188

    Google Scholar 

  36. 36.

    Muller H, Jordal O, Seljeflot I, Kierulf P, Kirkhus B, Ledsaak O, Pedersen JI (1998) Br J Nutr 80:243–251

    CAS  Google Scholar 

  37. 37.

    Roche H, Gibney MJ (1994) Int J Vitam Nutr Res 64:237–242

    CAS  Google Scholar 

  38. 38.

    Kolanowski W, Swiderski F, Jaworska D, Berger S (2004) J Sci Food Agric 84:2135–2141

    Article  CAS  Google Scholar 

  39. 39.

    Newton I, Snyder D (1993) Cereal Foods World 3:126–131

    Google Scholar 

  40. 40.

    Saldeen T, Wallin R, Marklinder I (1998) Nutr Res 18:1483–1492

    Article  CAS  Google Scholar 

  41. 41.

    Koletzko B (1995) ISSFAL Newslett 2:4–6

    Google Scholar 

  42. 42.

    Krawczyk T (2001) Inform 12:1064–1080

    Google Scholar 

  43. 43.

    Cherian G, Sim JS (1996) Nutrition 12:8–12

    Article  Google Scholar 

Download references

Author information

Affiliations

  1. Faculty of Human Nutrition and Consumer Sciences, Warsaw Agricultural University - SGGW, ul. Nowoursynowska 159c, PL-02-760, Warsaw, Poland

    Wojciech Kolanowski

  2. Institut für Ernährungs und Lebensmittelwissenschaften, Universität Bonn, Römerstraße 164, D-53117, Bonn, Germany

    Günther Laufenberg

Authors
  1. Wojciech Kolanowski
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Günther Laufenberg
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Wojciech Kolanowski.

Rights and permissions

Reprints and Permissions

About this article

Cite this article

Kolanowski, W., Laufenberg, G. Enrichment of food products with polyunsaturated fatty acids by fish oil addition. Eur Food Res Technol 222, 472–477 (2006). https://doi.org/10.1007/s00217-005-0089-8

Download citation

Keywords

  • Fish oil
  • Omega-3 PUFA
  • Food enrichment
  • Functional food