Food science researchers at Virginia Tech may have reeled milk into the fish oil delivery system, showing it is possible to incorporate omega-3 fatty acids into milk and dairy-based beverages in amounts sufficient to promote heart health, without destroying the milk's taste. The innovation may be a way to help people who do not eat fish get some of the heart-healthy benefits of fish oil, according to the study published in the Journal of Dairy Science.
For the study, 25 volunteers evaluated 1-ounce cups of standard 2% milk alongside samples of skim milk containing 78 parts butter oil to 22 parts fish oil in institutionally approved study conditions. The study tested four different ratios of butter oil to fish oil in the production of pasteurized, fatty acid-fortified beverages. The aroma-free formulation delivered 432 milligrams of heart-healthy fatty acids per cup, close to the 500 milligram daily target for healthy people suggested by a broad range of health studies. USDA suggests daily consumption of 250 milligrams per day in healthy adults.
“We couldn't find any aroma differences," said Susan E. Duncan, a professor of food science and technology in the College of Agriculture and Life Sciences. “We were concerned the fish oil would undergo a chemical process called oxidation, which would shorten the milk’s shelf life, or the milk would acquire a cardboard or paint flavor by reacting with the fish oil. It appears we have a product that is stable, with no chemical taste or smell issues."
Research has shown omega-3 fatty acids are helpful for preventing coronary disease, reducing inflammation, assisting infant brain development, and maintaining brain function, and currently, the American Heart Association recommends eating 2 servings of fatty fish per week. However, fish hasn’t caught on with everyone, making room for new foods and beverages fortified with omega-3s in an expanding marketplace.
“I think the dairy industry can look at our study and determine whether it is plausible to modify its products," Duncan said. “I would like to help people who love milk, yogurt and dairy, which have intrinsic nutritional value, address an additional need in their diets, especially if they don’t like to eat fish or can’t afford it. One of these dairy servings a day apparently is enough to sustain enough continuous omega-3 to benefit heart health."
