Facial reconstruction

Search LJMU Research Online

Browse Repository | Browse E-Theses

Omega-3 fatty acids – a review of existing and innovative delivery methods

Lane, KE Omega-3 fatty acids – a review of existing and innovative delivery methods. Critical Reviews in Food Science and Nutrition. ISSN 1549-7852 (Submitted)

[img] Text
Innovative Modes of Omega_3 CRFSN 24.11.2014 ammendments doc.pdf - Submitted Version
Restricted to Repository staff only

Download (336kB)

Abstract

Omega-3 fatty acids are generally under consumed in Western diets; a factor that may largely be attributed to low intakes of oily fish. Although supplementation strategies offer one approach in terms of improving blood fatty acid levels, rates of compliance are generally low, due to difficulties swallowing capsules, or unfavourable aftertastes. Consequently, new approaches, including food-based strategies may be an alternative approach to improving omega-3 status and the health of public sectors. This paper sets out to discuss how the use of novel food vehicle and delivery advancements may be used to improve omega-3 status, which may have wider benefits for public health and well-being.

Item Type: Article
Uncontrolled Keywords: 0908 Food Sciences, 1111 Nutrition And Dietetics, 0702 Animal Production
Subjects: R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine
Divisions: School of Sport Studies, Leisure and Nutrition
Date Deposited: 06 Mar 2015 12:58
Last Modified: 04 Jun 2015 13:15
URI: http://researchonline.ljmu.ac.uk/id/eprint/615

Actions (login required)

View Item View Item