Effects of a small dose of stable fish oil substituted for margarine in bread on plasma phospholipid fatty acids and serum triglycerides

Fish oil concentrates, fluid or in capsules, have shown beneficial effects on several risk factors for cardiovasular disease, but their use implies addition of fat to the diet. In order to overcome this, substitution of fish oil for other fat in a food product was tried in the present investigation. The effects of a small dose of fish oil substituted for margarine in bread on plasma phospholipid fatty acids and serum triglycerides were determined in a parallel, single-blinded, randomized study in 17 healthy subjects. Daily intake of 1 g stable fish oil containing 38 percent n-3 fatty acids (Eskimo-3®) for 4 weeks increased long-chain n-3 fatty acids in plasma phospholipids by almost 50 percent (p