BLACKSBURG, Va. – Not everyone has a taste for fish, even though it is a natural source of heart-healthy omega-3 fatty acids.
And while a growing number of omega-3 enriched foods may net health benefits for people who resist the lure of salmon or sashimi, milk remains the product that has gotten away in what has become a billion-dollar health industry.
But now, food science researchers at Virginia Tech may have reeled milk into the omega-3 delivery system, showing it is possible to incorporate fish oil into milk and dairy-based beverages in amounts sufficient to promote heart health, without destroying the product's taste or limiting its lifespan.
Even better, the milk passes the sniff test. Twenty-five volunteers evaluated one-ounce cups of standard 2 percent milk alongside samples of skim milk containing 78 parts butter oil to 22 parts fish oil in institutionally approved study conditions.
To read the rest of the story, please go to: Virginia Tech’s College of Agriculture and Life Sciences