Hydrated lime matrix decreases ruminal biohydrogenation of flaxseed fatty acids

Omega-3 fatty acids are essential nutrients for humans, but dietary intake of these nutrients by many Americans is inadequate due to low consumption of omega-3-rich foods such as fish, walnuts, and flaxseed. In contrast, per capita consumption of red meat is relatively high, but these products normally contain only small amounts of omega-3 fatty acids. Feeding cattle diets that contain omega-3 fatty acids has consistently increased the proportion of the desirable fats that accumulate in beef. Unfortunately, the proportion of dietary omega-3 fats that are deposited into beef tissues is relatively low, because microorganisms within the rumen biohydrogenate the unsaturated omega-3 fatty acids extensively to produce the saturated fats that are characteristic of beef fat. Encapsulation of fats has been proposed as a method for improving efficiency of transfer of omega-3 fats into beef. Encapsulation processes apply a protective barrier on the surface of fats or fat-containing feeds, which theoretically decreases fats’ susceptibility to microbial biohydrogenation. Protective coatings must remain intact to retain their functionality, and physical damage to the coatings that occurs with normal handling can result in poor efficacy because the core material is exposed to microorganisms in the rumen. Embedding feed particles within a homogeneous protective matrix constitutes a potentially useful alternative to protective surface barriers. The matrix is created by mixing feed particles that are to be protected with a suitable matrix material that is resistant to microbial digestion and subsequently forming the mixture into pills. In cases where physical damage occurs, exposure of the core material is confined to the broken surface, and the remainder of the matrix retains its ruminal stability. The objective of this study was to determine if embedding flaxseed within a matrix of hydrated dolomitic lime could be used as a method to decrease biohydrogenation of polyunsaturated omega-3 fatty acids, thus improving efficiency of omega-3 fatty acids absorption into the bloodstream

Effects of omega-3 fatty acids on arterial stiffness in patients with hypertension: a randomized pilot study.

BackgroundOmega-3 fatty acids prevent cardiovascular disease (CVD) events in patients with myocardial infarction or heart failure. Benefits in patients without overt CVD have not been demonstrated, though most studies did not use treatment doses (3.36 g) of omega-3 fatty acids. Arterial stiffness measured by pulse wave velocity (PWV) predicts CVD events independent of standard risk factors. However, no therapy has been shown to reduce PWV in a blood pressure-independent manner. We assessed the effects of esterified omega-3 fatty acids on PWV and serum markers of inflammation among patients with hypertension.Design and methodsWe performed a prospective, randomized; double-blinded pilot study of omega-3 fatty acids among 62 patients in an urban, safety net hospital. Patients received 3.36 g of omega-3 fatty acids vs. matched placebo daily for 3-months. The principal outcome measure was change in brachial-ankle PWV. Serum inflammatory markers associated with CVD risk were also assessed.ResultsThe majority (71 %) were of Latino ethnicity. After 3-months, mean change in arterial PWV among omega-3 and placebo groups was -97 cm/s vs. -33 cm/s respectively (p = 0.36 for difference, after multivariate adjustment for baseline age, systolic blood pressure, and serum adiponectin). Non-significant reductions in lipoprotein-associated phospholipase A2 (LpPLA2) mass and high sensitivity C-reactive protein (hsCRP) relative to placebo were also observed (p = 0.08, and 0.21, respectively).ConclusionHigh-dose omega-3 fatty acids did not reduce arterial PWV or markers of inflammation among patients within a Latino-predominant population with hypertension.Clinical trial registrationNCT00935766 , registered July 8 2009

The conformal status of ω=−3/2\omega=-3/2 Brans-Dicke cosmology

Following recent fit of supernovae data to Brans-Dicke theory which favours the model with $\omega = - 3/2$ \cite{fabris} we discuss the status of this special case of Brans-Dicke cosmology in both isotropic and anisotropic framework. It emerges that the limit $\omega = -3/2$ is consistent only with the vacuum field equations and it makes such a Brans-Dicke theory conformally invariant. Then it is an example of the conformal relativity theory which allows the invariance with respect to conformal transformations of the metric. Besides, Brans-Dicke theory with $\omega = -3/2$ gives a border between a standard scalar field model and a ghost/phantom model. In this paper we show that in $\omega = -3/2$ Brans-Dicke theory, i.e., in the conformal relativity there are no isotropic Friedmann solutions of non-zero spatial curvature except for $k=-1$ case. Further we show that this $k=-1$ case, after the conformal transformation into the Einstein frame, is just the Milne universe and, as such, it is equivalent to Minkowski spacetime. It generally means that only flat models are fully consistent with the field equations. On the other hand, it is shown explicitly that the anisotropic non-zero spatial curvature models of Kantowski-Sachs type are admissible in $\omega = -3/2$ Brans-Dicke theory. It then seems that an additional scale factor which appears in anisotropic models gives an extra deegre of freedom and makes it less restrictive than in an isotropic Friedmann case.Comment: REVTEX4, 19 pages, 8 figures, references adde

Canadian Consumers’ Purchasing Behavior of Omega-3 Products

The development of innovative functional food products is a major trend in today’s food industry. The growth of this industry is driven by increased consumer awareness of their own health deficiencies, increased understanding of the possible health benefits of functional foods, development in formulation technologies, a positive regulatory environment, and changing consumer demographics and lifestyles. While there has been a proliferation of omega-3 products such as milk, eggs, yogurt, and margarine in the Canadian food market, very little is known about consumers of these products. We use ACNielsen Homescanâ„¢ data combined with survey data to develop profiles of omega-3 consumers in Canada. The focus of the study is on consumers of four products: omega-3 milk, omega-3 yogurt, omega-3 margarine, and omega-3 eggs. We investigate whether there are significant differences between consumers and non-consumers of omega-3 products based on their age, income, education, and household composition. We also investigate whether a household’s use of Canada’s Food Guide and the Nutrition Facts table and consideration of the health benefits of food influences the decision to purchase omega-3 products. The results from the ordered probit model estimation show that the aging Canadian population is a major driver of omega-3 purchases. Also, the presence of children in the home increases the purchasing frequency of omega-3 yogurt and omega-3 margarine, and reading the Nutrition Facts table and considering the health benefits of food are important factors that affect omega-3 product purchases.Consumer/Household Economics, Food Consumption/Nutrition/Food Safety,

Milk Chemical Composition of Dairy Cows Fed Rations Containing Protected Omega-3 Fatty Acids and Fermented Rice Bran

The research was conducted to investigate the effect of ration containing protected omega-3 and fermented rice bran on chemical composition of dairy milk. The research employed 10 female PFH dairy cows of 2-4 years old with body weight 300-375 kg. The research was assigned in randomized complete block design. The treatment consisted of P0= control ration, P1= P0 + 20% fermented rice bran, P2= P1 + 4% soya bean oil, P3= P1 + 4% protected tuna fish oil and P4= P1 + 4% protected lemuru fish oil. The results showed that the effects of fish oil supplementation in the rations significantly (P<0.01) decreased feed consumption, cholesterol, low density lipoprotein, lipids, and saturated fatty acids. Meanwhile, it increased milk production, content of high density lipoprotein, omega-3, omega-6 and unsaturated fatty acids in the dairy cows milk. It is concluded that the inclusion of 4% protected fish oil in the rations can produce healthy milk by decreasing milk cholesterol and increasing omega-3 fatty acids content

Unacknowledged Health Benefits Of Genetically Modified Food - Salmon And Heart Disease Deaths

Randall Lutter and Katherine Tuckerargue that the marketing of GM salmon will lower salmon prices and increase consumption of salmon, an exceptionally good source of omega-3 fatty acids linked to lower risk of heart disease.The authors estimateestimate that the resulting increase in omega-3 intake will prevent between 600 and 2600 deaths per year in the U.S.Environment, Health and Safety

Extensions of Current Groups on S^3 and the Adjoint Representations

Let Omega^3(SU(n)) be the Lie group of based mappings from S^3 to SU(n). We construct a Lie group extension of Omega^3(SU(n)) for n>2 by the abelian group of the affine dual space of SU(n)-connections on S^3. In this article we give several improvement of J. Mickelsson's results in 1987, especially we give a precise description of the extension of those components that are not the identity component,. We also correct several argument about the extension of Omega^3(SU(2)) which seems not to be exact in Mickelsson's work, though his observation about the fact that the extension of Omega^3(SU(2)) reduces to the extension by Z_2 is correct. Then we shall investigate the adjoint representation of the Lie group extension of Omega^3(SU(n)) for n>2

Media Impact of Nutrition Information on Food Choice

This study estimated the impact of nutrition information provided by popular media on consumers’ purchases in U.S. grocery stores, taking omega-3 fortified eggs as an example. The media index was constructed from multiple information sources by utilizing computer-coded content analysis. Their probability of purchasing omega-3 eggs between 1998 and 2007 based on household-level scanner data was analyzed by logistic regression models to incorporate elements of information effects. The results showed the significant positive impact of nutritional information from the popular media on consumers’ food choices, thus publishing in popular media can be an effective communication approach to promote consumers’ health.Consumer Economics, Content Analysis, Functional Food, Information economics, Logit, Omega-3 Fatty Acids, Consumer/Household Economics, Food Consumption/Nutrition/Food Safety, D12, D83,