Omega-3 "Fortification"

First, let’s set the record straight. Foods that are “enriched” have nutrients added back which were lost in the refining process. Foods that are “fortified” have nutrients added which weren’t originally present in the food item.

So, with all the fortified omega-3 products out there, you can get in your omega-3’s from just about any source — butter, pasta, oil, juice, eggs…just to name a few. These products are not only more expensive, but they’re also over-promoting health claims. A serving of salmon can have up to 50x more omega-3 content than most omega-3 fortified products [1].

So is the bang worth the buck? Not likely.

“But what if I don’t like fish?” (I know that’s the next thing you’re thinking…).Well, omega-3 research is still undetermined for use among the general public. We know that elevated triglycerides, personal history of cardiovascular disease, or family history of cardiovascular disease are indications for adequate omega-3 intake or supplementation, however. For omega-3 content in fish, check out this previous blog post.

Bottom line: omega-3 fortified foods are not the end all, be all that advertising leads you to believe. Save the dough for fish or supplements if indicated.

Curiosity has the best of me — do YOU supplement omega-3’s in your diet? I do — 3 grams a day.

[1].
Enersen, Jean. How Omega-3 Fortified Foods Compare to the Real Thing. King 5. September 4, 2009.
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1 Comment

Filed under enriched/fortified, fish oil/omega-3's, healthy cooking, heart health, supplements

One response to “Omega-3 "Fortification"

  1. Gina

    I use that margarine, but not necessarily to get my omega-3s. i just like it, and it's light without any trans fat! I also use fortified half and half for my ice cream, and some of my cereal has flax. I take a supplement (fish oil) and eat fish twice a day!! Fortified foods aren't the end all be all, I agree.

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