Regular consumption of n-3 fatty acid-enriched pork modifies cardiovascular risk factors

Abstract

The long-chain (LC) n-3 PUFA content of pork, particularly DHA, can be increased by including 15 % PorcOmega® (a fortified tuna fishmeal product) in pig finisher diets. The aim of the present study was to see whether this enriched pork could deliver cardiovascular health benefits to consumers. In a double-blind intervention trial, thirty-three healthy adult volunteers (sixteen female and seventeen male) were randomised to consume either n-3-enriched or regular (control) pork (a selection of five fresh cuts totalling 1000 g/week) for 12 weeks. Fasting blood samples were collected every 4 weeks and analysed for serum lipids, maximally stimulated thromboxane production and erythrocyte fatty acid composition. The n-3-enriched pork provided subjects with 1.3 g LC n-3 PUFA per week. Erythrocyte DHA levels rose 15 % in the n-3 group and fell 5 % in the control group over 12 weeks (P=0.001). Compared with the control group, serum TAG decreased to a greater extent in the n-3 group (P=0.02) and serum thromboxane production increased to a lesser extent (P=0.004). Changes in the latter were inversely associated with changes in incorporation of DHA into erythrocytes (r - 0.54; P<0.05). Thus the modest increases in LC n-3 PUFA intake resulting from regular consumption of enriched pork can improve cardiovascular risk factors.