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Researchers Find A Way To Infuse Milk With Omega-3 Fatty Acids, Without Harming Taste

December 1, 2012: 12:00 AM EST
U.S. food science researchers have figured out a way to incorporate omega-3 fatty acids – like those found in oily fish – into milk and dairy-based beverages in amounts sufficient to promote heart health while preserving the taste of milk. The advancement could benefit people who do not eat fish but need the heart-healthy benefits of fish oil. Twenty-five volunteers evaluated one-ounce cups of standard two percent milk alongside samples of skim milk containing 78 parts butter oil to 22 parts fish oil. The aroma-free formulation delivered 432 milligrams of heart-healthy fatty acids per cup, close to the 500 milligram daily target for healthy people -- without offensive tastes or odors..
R.L. Moore et al., "Oxidative stability of an extended shelf-life dairy-based beverage system designed to contribute to heart health", Journal of Dairy Science, December 01, 2012, © American Dairy Science Association
Food & Nutrition
Heart & Cardiovascular
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