We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

Researchers Determine Optimum Level Of Fish Oil To Add To Yogurt For Heart Health

March 28, 2012: 12:00 AM EST
Consumers who want to increase their daily intake of heart healthy omega-3 fatty acids might someday be able to eat fish oil-supplemented yogurt, according to a U.S. study. Scientists tested different levels of fish oil in a savory chili and lime flavored yogurt. A one percent concentration of fish oil – which provides more than the daily amount suggested by the American Heart Association – would probably be acceptable to a majority of Americans, the researchers found in their testing. A higher concentration was found to be too fishy flavored to be acceptable. “A potential market exists for this population," the researchers concluded.
M. Rognlien et al., "Consumer perception and sensory effect of oxidation in savory-flavored yogurt enriched with n-3 lipids", Journal of Dairy Science, March 28, 2012, © Elsevier B.V.
Diet Insights
Diet Research & Advice
North America
United States of America
Research, Studies, Advice
Developed by Yuri Ingultsov Software Lab.