Omega-3 polyunsaturated fatty acids added to yogurt

Document Type

Article

Publication Date

6-5-2017

Abstract

Much research has shown that omega-3 fatty acids provide health benefits including improvements to the cardiovascular system, synthesis of skeletal muscle mass, alleviating rheumatoid arthritis, improved eye health, improved mental health and cognitive functioning, and benefits in maternity and fetal development. In addition to consuming fatty fish and various plant sources, fortification of omega-3 fatty acids into foods can be used to increase intake of omega-3 fatty acids. Omega-3 fatty acids have been successfully incorporated into yogurt as the product retains its desirable properties after fortification and can still provide desirable health benefits. However, a concern about a lack of consumer acceptance is perhaps the main issue to address before an increased consumption of yogurt containing fish oil can occur.

Publication Source (Journal or Book title)

Yogurt in Health and Disease Prevention

First Page

135

Last Page

149

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