It is now possible to incorporate fish oil into milk and other dairy-based beverages in concentrations high enough to promote heart health, and without effecting the product's taste or lifespan, suggests a new study published in the Journal of Dairy Science.
Researchers at Virginia Tech conducted a study with 25 participants who analyzed one-ounce cups of standard two percent milk that was made up of 78 parts butter oil to 22 parts fish oil under institutionally approved study conditions. The researchers tested four different ratios of butter oil to fish oil in the creation of pasteurized, fatty acid-fortified drinks. The formula had no smell and sent to its drinker 432 milligrams of heart-healthy fatty acids per cup, almost the 500 milligram daily target for healthy people, according to many well known guidelines.
The milk passed the sniff test. Previous studies have established that omega-3 fatty acids are are advantageous in the following: preventing coronary disease, reducing inflammation, assisting infant brain development, maintaining brain function,. Research that has shown omega-3 fatty acids reduce the risk of potentially life-threatening heart arrhythmias, decrease triglyceride levels, slow development of atherosclerotic plaque, and moderately lower blood pressure.