Coromega Proven 3Xs Better Absorption

BIOAVAILABILITY STUDY:

Enhanced Absorption of n-3 Fatty Acids from Emulsified Compared with Encapsulated Fish Oil Susan. K. Raatz, PhD, RD; J. Bruce Redmon, MD; Nyra J. Wimmergren, RN; James V. Donadio, MD*; Douglas M. Bibus, PhD.

General Clinical Research Center and Department of Medicine, University of Minnesota, Minneapolis, MN, *The Mayo Clinic, Rochester, MN

J Am Diet Assoc. 2009; 109:1076-1081

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ABSTRACT:

The omega-3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), have properties important in nutrition and disease management. Presently fish oil (FO) supplementation relies on capsular triglyceride, but novel delivery systems are emerging. Flavored emulsified lipid preparations provide a simplified approach to fish oil delivery. Oil in water emulsions are hypothesized to possess advantages in the digestion and absorption of their fatty acids thus increasing the “bioavailability” of the active components. A randomized, crossover designed study compared absorption kinetics of EPA and DHA in 10 subjects consuming 5g (4g of fish oil) of an emulsified fish oil (Coromega®) or the equivalent of the parent oil (4g of fish oil) in capsular form. Blood was obtained at 0, 2, 4, 8, 24 and 48 hours and a tolerance questionnaire was completed at 4 hours post ingestion. Peak absorption at 8 hours was assessed. Emulsified fish oil promoted increased bioavailability of omega-3 fatty acids with enhanced area under the curve (AUC) through 8 hours. The AUC (% FFA x min) was statistically significant for total omega-3 fatty acids (emulsified FO vs. parent FO, respectively) 1102 ± 23, 319 ± 13 (p = 0.012), EPA 771 ± 161, 314 ± 82 (p = 0.001), and trended toward significance for DHA 393 ± 29, 70 ± 16 (p = 0.18). Subjects reported no tolerance problems with the emulsified lipid preparation compared to mild reports of “fishy burp” with the capsular triglyceride. Oil in water emulsions are a highly bioavailable, highly tolerable method of delivery for long chain omega-3 fatty acids from fish oil.

BACKGROUND:

The omega-3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), have properties important in nutrition and disease management. Presently fish oil supplementation relies on capsular triglyceride but novel delivery systems are emerging. Flavored emulsified lipid preparations provide a simplified approach to fish oil delivery. Oil in water emulsions are hypothesized to possess advantages in the digestion and absorption of their fatty acids thus increasing the “bioavailability” of the active components.

HYPOTHESIS AND SPECIFIC AIMS:

Hypothesis: Emulsified triglyceride will be absorbed faster and to a greater extent compared to a similar dose of the parent triglyceride based on its pre-emulsified state. Specific Aims: To evaluate the effects of feeding a single dose, 4g fish oil (5g Coromega®), of emulsified lipid containing EPA and DHA from fish oil on plasma fatty acids over a 48 hour period. To evaluate the extent and rate of absorption of EPA and DHA in healthy subjects fed equivalent doses of fish oil from either a emulsified triglyceride versus a encapsulated triglyceride of similar EPA and DHA dosages.

STUDY DESIGN:

  • A randomized and crossover design with 10 subjects
  • Healthy adults ages 18 to 60
  • Body mass index between 22 and 32 kg/m2
  • Medical history demonstrating good health
  • Nonsmokers
  • Consumption of a typical American diet with no unusual dietary habits
  • Willingness to comply with the study protocol
  • Treatments
  • Active: 5 g (4 g of fish oil) of Coromega®
  • Placebo: 4 g of parent oil
  • Assessment of absorption kinetics of EPA and DHA
  • Plasma obtained at baseline, 2, 4, 8, 24 and 48 hours
  • Peak absorption at 8 hours was assessed in total phospholipid

SUMMARY AND CONCLUSIONS:

Emulsified FO promoted increased bioavailability of omega-3 fatty acids with enhanced area under the curve (AUC) through 8 hours.

The AUC (% FFA x min) was statistically significant for Total omega-3 fatty acids (emulsified FO vs. parent FO, respectively) 1102 ± 23, 319 ± 13 (p = 0.012), EPA 771 ± 161, 314 ± 82 (p = 0.001). DHA trended toward significance for 393 ± 29, 70 ± 16 (p = 0.18).

Subjects reported no tolerance problems with the emulsified lipid preparation compared to mild reports of “fishy burp” with the capsular triglyceride.

Conclusions:

Oil in water emulsions are a highly bioavailable, highly tolerable method of delivery for long chain omega-3 fatty acids from fish oil.