Omega-3 fatty acids offer health benefits, but many consumers are hesitant due to Omega-3's fishy origins.
New research has now found that milk may be a happy medium.
The study, completed by food science researchers at Virginia Tech and published in the November issue of the Journal of Dairy Science, showed that omega-3-rich fish oil can be incorporated into milk and other dairy-based beverages without affecting the drink’s taste or lifespan.
According to Medical Xpress, 25 volunteers took part in the study and were asked to evaluate 1-ounce cups of milk, which included skim milk mixed with butter oil and fish oil. The method showed that fish oil mixed with milk did more than just pass the ‘sniff’ test.
"We couldn't find any aroma differences," says Susan E. Duncan, professor of food science and technology in the College of Agriculture and Life Sciences at Virginia Tech.
The formula provided 432 milligrams of heart-healthy omega-3 per cup, which is just shy of the daily target of 500 milligrams recommended to keep people healthy. The pairing could be a golden opportunity for the dairy industry to potentially attract a new group of consumers.
"I think the dairy industry can look at our study and determine whether it is plausible to modify its products," Duncan said. "I would like to help people who love milk, yogurt, and dairy, which have intrinsic nutritional value, address an additional need in their diets, especially if they don't like to eat fish or can't afford it. One of these dairy servings a day apparently is enough to sustain enough continuous omega-3 to benefit heart health."