Consumption of stearidonic acid-rich oil in foods increases red blood cell eicosapentaenoic acid
Lemke SL, Maki KC, Hughes G, Taylor ML, Krul ES, Goldstein DA, Su H, Rains TM, Mukherjea R
Published in Journal of the Academy of Nutrition and Dietetics
Abstract
Randomized parallel-arm trial of SDA-rich oil in baked goods and beverages on RBC fatty acid profile.
Methodology
Randomized, double-blind, controlled parallel-arm trial in healthy adults 21-65 y comparing high-oleic sunflower control, 1.5 g/d EPA ethyl ester, and foods containing 7 g/d SDA soybean oil for 12 weeks
Key Findings
Red blood cell EPA at 12 weeks was 0.50% (control), 2.17% (EPA) and 0.85% (SDA); all groups differed significantly. Other efficacy outcomes (serum lipids, glucose, insulin) did not differ between groups.
Conclusions
SDA delivered through ordinary foods raises red blood cell EPA, but far less than direct EPA supplementation.
Limitations
Industry-funded; SDA soybean oil rather than Ahiflower oil; biomarker endpoints only; no effect on lipids or glycaemia.
Supplements Studied
Consumption of stearidonic acid-enriched soybean oil incorporated into common foods increased RBC %EPA in healthy men and women.
Study Details
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Disclosures
Funding
Monsanto Company
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