Nutritious and tasty omega-3 rich foods for a slim and healthy population

Project Details

Description

The increased prevalence of obesity represents the greatest challenge of public health today. Even slight modifications in the energy content of foodstuffs may facilitate the prevention of obesity. This could be achieved by replacing dietary fat with low-calorie fat (LCF). Moreover, new research results suggest that also omega-3 fatty acids from fish oil may have a preventive effect on obesity. Furthermore, it has been shown that omega-3 fatty acids from fish oil may prevent the development of other risk factors for heart disease. A new strategy to prevent obesity and risk factors for heart disease could be to substitute traditional fats with a combination of LCF and omega-3 fatty acids from fish oil. However, new technologies to incorporate these fatty acids into tasty foods with an acceptable shelf life are needed. It is also necessary to investigate consumer perception of these products. Finally, the potential health economic effects of such products should also be investigated. The aim of the project is therefore to determine the potential of omega-3 fatty acids and LCF to improve the health of the Danish population. This will be investigated in three sub-projects. Sub-project 1. Health promoting and weight reducing effects of omega-3 fatty acids and low calory fats.The aim of sub-project 1 is to answer the following questions: Do omega-3 fatty acids from fish oil affect weight, insulin-resistance and markers of cardiovascular disease in overweight adolescents? Do LCF influence appetite? What are the mechanisms behind the effects of omega-3 fatty acids from fish oil? Do omega-3 fatty acids and LCF have any synergistic effects on weight loss and prevention of metabolic syndrome? Sub-project 2. Protection against oxidation in fish oil enriched foods. The aim of sub-project 2 is to investigate how new technologies such as enzyme technology can be utilised to prevent oxidation in foods enriched with omega-3 fatty acids. Enzyme technology will be employed to produce new antioxidants with optimised physico-chemical properties. The antioxidants will be evaluated in selected fish oil enriched foods. Moreover, investigations on how oxidation can be prevented in fish oil enriched mayonnaise salads, bread and liver paté will be carried out, e.g. by determining the effect of the different ingredients on the oxidative stability of these foods. Sub-project 3. Consumer perception and health economic effects. The aim of sub-project 3 is to answer the following questions: Does labelling of the product influence the sensory perception of omega-3 enriched food products. What are the potential economical benefits to the Danish society of an increased intake of omega-3 fatty acids from fish oil? Participants: Project leader: Charlotte Jacobsen (Danish Institute for Fisheries Research, DTU) (DIFRES) Sub-project 1: Sub-project leader: Lotte Lauritzen (Department of Human Nutrition, Faculty of Life Science, University of Copenhagen) (HN)Lars Hellgren (BioCentrum-DTU) Majken Højgaard Pedersen (HN & BioCentrum-DTU) Christian Mølgaard (HN) Lone B. Sørensen (HN) Arne Astrup (HN) Jesper T. Andersen (Kohberg A/S) Flemming Vang Sparsø (Danisco) Sub-project 2: Sub-project 2 leader: Xuebing Xu (BioCentrum-DTU) Mette Bruni Let (BioCentrum-DTU) Ann-Dorit Moltke Sørensen (DIFRES) Nina Skall Nielsen (DIFRES) Charlotte Jacobsen (DIFRES) Margit Olsen (Stryhns) Flemming Vang Sparsø (Danisco) Jesper T. Andersen (Kohberg A/S) Frank Minck (Association for the Danish Fish Meal and Fish Oil Industry) Camilla Bang (Gråsten Salater A/S) Sub-project 3:Sub-project 3 leader: Joachim Scholderer (MAPP Center, Århus University) Jan Sørensen (CAST, Syddansk University) Grethe Hyldig (DIFRES) Jesper T. Andersen (Kohberg A/S) Camilla Bang (Gråsten Salater A/S)Project financingStrategic Research Council (FØSU) and The Directorate for Food, Fisheries and Agri Business).
AcronymNu3Health
StatusFinished
Effective start/end date01/01/200631/12/2009