Fish Oil in Yogurt Delivers Daily Omega-3 Requirements

According to studies by Virginia Tech, scientists determined that we can get our daily omega-3 fatty acids requirement by eating one serving of a new chile-lime flavored yogurt. This is great news for health conscious individuals who experience dietary challenges in incorporating adequate amounts of fatty fish in their diet.

Pertinent details of the study were published in the April, 2012 issue of "Journal of Daily Science". The researchers selected yogurt as a prime delivery vehicle for omega-3 fatty acids (docosahexaenoic acidand eicosapentaenoic acid). Yogurt is globally recognized as a healthy food, which contains vitamins, minerals and probiotics (good bacteria that supports a healthy digestive system and diminishes growth of harmful bacteria).

Further, since exotic, new flavors of yogurt are now available, scientists incorporated varying levels of fish oil in a pungent chili and lime yogurt. They found the one percent strength of fish oil potentially agreeable to the majority of people. This strength would not only provide daily requirements of omega-3 fatty acids, there apparently would exist a built-in market of health conscious food shoppers.

Initial taste-testers did not distinguish the addition of lower levels of fish oil, but indicated a "strong fishy taste" when oxidized fish oil was incorporated in unflavored yogurt. The next round, tasters were trained to communicate a description of acid, lime and sweet oxidized flavorings. The fish flavor outweighed both lime and acid in the chili-lime yogurt containing one percent oxidized fish oil.

A second study of health-conscious individuals rated "general acceptance and taste acceptance" of chili-lime yogurt, with added fish oil. Of 100 participants, 50% reportedly "liked extremely or neither liked or disliked" the chili-lime yogurt containing one percent fish oil. Of the group, 39% would probably purchase the enhanced yogurt regularly. The 50% of the taste testers who rated the product very low were presumed to dislike the chili-lime flavor or its unsweetened flavor.

Conclusion: there exists a strong potential that health conscious individuals would enjoy an alternative source for obtaining omega-3 fatty acids. The unsweetened chili-lime flavored product would deliver 145 mg of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) in a single serving of yogurt. It was also concluded that a "strong market" exists for the fish oil flavored yogurt by consumers who are already nutrition savvy.

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