Evaluation of the composition of omega-3 fatty acids in dietary oil supplements

Karina D Hamilton; Peter R Brooks; Mark A Holmes; J Cunningham; Fraser D Russell

doi:10.1111/j.1747-0080.2010.01453.x

Back

Evaluation of the composition of omega-3 fatty acids in dietary oil supplements

Journal article

Peer reviewed

Evaluation of the composition of omega-3 fatty acids in dietary oil supplements

Karina D Hamilton, Peter R Brooks, Mark A Holmes, J Cunningham and Fraser D Russell

Nutrition & dietetics, Vol.67(3), pp.182-189

2010

DOI: https://doi.org/10.1111/j.1747-0080.2010.01453.x

Files and links (1)

url

https://doi.org/10.1111/j.1747-0080.2010.01453.xView

Published Version

Abstract

dietary supplement

docosahexaenoic acid

eicosapentaenoic acid

fish oil

omega-3 fatty acid

Aim: The aim of the present study was to determine the fatty acid composition of 19 dietary oil supplements that are commercially available in Australia, comparing findings with manufacturers' reported omega-3 fatty acid content. Methods: Fifteen fish oil supplements and four non-fish oil supplements were obtained from Australian retail stores. Fatty acids were derivatised, and fatty acid methyl esters were quantitated using classical GC-flame ionisation detection methods. Composition of eicosapentaenoic acid and docosahexaenoic acid reported by supplement manufacturers was compared with experimental values using the Bland-Altman plot. Results: The combined eicosapentaenoic acid and docosahexaenoic acid content in the fish oil and non-fish oil supplements was 17.63-71.45% and 0.00-0.05% respectively. A high level of congruency was observed for the composition of eicosapentaenoic acid and docosahexaenoic acid reported by manufacturers and determined experimentally (mean difference, eicosapentaenoic acid, 13.2 mg; docosahexaenoic acid, 12.8 mg). Conclusion: Current practice in pre-market assessment of complementary medicines in Australia is satisfactory for supplements examined in the present study. Intake of these fish oil supplements can be used to provide high levels of long-chain omega-3 fatty acids that would be otherwise difficult to achieve through normal dietary intake alone.

Details

Title: Evaluation of the composition of omega-3 fatty acids in dietary oil supplements
Authors: Karina D Hamilton (Author) - University of the Sunshine Coast - Faculty of Science, Health and Education
Peter R Brooks (Author) - University of the Sunshine Coast - Faculty of Science, Health and Education
Mark A Holmes (Author) - University of the Sunshine Coast - Faculty of Science, Health and Education
J Cunningham (Author) - Food Standards Australia New Zealand
Fraser D Russell (Author) - University of the Sunshine Coast - Faculty of Science, Health and Education
Publication details: Nutrition & dietetics, Vol.67(3), pp.182-189
Publisher: Wiley-Blackwell Publishing Asia
Date published: 2010
DOI: 10.1111/j.1747-0080.2010.01453.x
ISSN: 1446-6368
Organisation Unit: School of Health - Biomedicine; School of Science and Engineering - Legacy; School of Health; University of the Sunshine Coast, Queensland; GeneCology Research Centre - Legacy; School of Health and Sport Sciences - Legacy; School of Science, Technology and Engineering; Centre for Bioinnovation; School of Health and Behavioural Sciences - Legacy
Language: English
Record Identifier: 99449483002621
Output Type: Journal article

Metrics

2 File views/ downloads

892 Record Views

22 Times Cited - Web of Science

InCites Highlights

These are selected metrics from InCites Benchmarking & Analytics tool, related to this output

Web Of Science research areas: Nutrition & Dietetics

UN Sustainable Development Goals (SDGs)

This output has contributed to the advancement of the following goals:

Source: InCites