A diet rich in omega-3 fats has been shown to reduce the risk of cardiovascular disease. Long chain omega-3 fats found in fatty fish are especially important to cardiovascular health. Consumption of these fats is low, in part because there are few natural sources. This has led to the development of omega-3 fortified foods. Currently available fortified foods demonstrate conflicting nutritional information. Addition of omega-3 fats to an otherwise unhealthy food is perceived by consumers as an advertising gimmick. Mistrust of food companies and confusing ingredient labels negatively impact sales. Careful nutritional guidance, combined with proper sensory analysis, is critical to developing omega-3 fortified food products that are consistent with medical recommendations. Results from this study indicate that a therapeutic dose of fish oil (1000 mg per serving) can be added to two heart-healthy foods without adversely affecting sensory qualities.
|Advisor:||Pellizzon, Anne B.|
|Commitee:||Berthel, Janet K., Luby, Monica W.|
|School:||College of Saint Elizabeth|
|Department:||Foods and Nutrition Department|
|School Location:||United States -- New Jersey|
|Source:||MAI 52/06M(E), Masters Abstracts International|
|Subjects:||Food Science, Nutrition|
|Keywords:||Dha, Epa, Fish oil, Functional food, Omega-3 fat, Sensory analysis|
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