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

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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.

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Authors and 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
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  2. Günther Laufenberg
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Correspondence to Wojciech Kolanowski.

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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

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  • DOI: https://doi.org/10.1007/s00217-005-0089-8

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