Hate fish, but still want to increase your intake of heart-healthy omega-3 fatty acids? Virginia Tech food scientists think they may have just the thing for you: Milk fortified with fish oil, which is rich in omega-3s.
But before you turn up your nose, here’s the kicker: The VT scientists have figured out a way to add fish oil to milk and other dairy-based beverages without affecting taste.
In a new study published in the Journal of Dairy Science, the researchers said they tested four different ratios of butter oil to fish oil in the production of pasteurized, fatty acid-fortified beverages. Not only were they able to incorporate fish oil into the beverages in amounts sufficient to promote heart health, but the fortified products also passed the “sniff test,” when served up to 25 volunteers in one-ounce cups of standard 2 percent milk.
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The volunteers could not taste or smell the difference between the fortified milk — containing 78 parts butter oil to 22 parts fish oil — and regular skim milk.
"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."
Researchers said the new product delivers 432 milligrams of heart-healthy fatty acids per cup — close to the 500 milligram daily target for healthy people suggested by experts. The U.S. Department of Agriculture recommends the daily consumption of at least 250 milligrams in healthy adults.
Omega-3 fatty acids have been shown to help prevent heart disease, reduce inflammation, boost brain development, and maintain brain function.
The American Heart Association recommends eating two servings of fatty fish per week. But for those individuals who don’t like fish, fortified milk and dairy products — which were among the first to be fortified with vitamin D to prevent rickets and weak bones — could provide a healthy alternative.
"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."
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