Effect of fish oil supplement administration method on tolerability and adherence: a randomized pilot clinical trial

Abstract

ObjectivesAnecdotally, several strategies have been suggested in order to improve tolerability of fish oil supplements, but there is little evidence supporting any of these strategies. The aim of this study was to determine if there is a difference among four methods of oral administration of fish oil supplementation in terms of tolerability and adherence.MethodsA randomized, prospective, open-label, four-arm pilot study was conducted on 60 healthy adult subjects randomized to different fish oil supplement administration methods with (1) milk, (2) food, (3) an empty stomach, and (4) frozen capsules prior to ingestion. Each subject was instructed to take two capsules three times daily for 30 consecutive days. Adherence was assessed by pill counts. Adverse effects were assessed by survey and patient exit interview.ResultsNo apparent differences were demonstrated among the four administration groups in terms of adherence, reasons for non-adherence, or self-reported adverse effects.ConclusionsMethod of administration did not affect rates of adherence or incidence of adverse effects in a small cohort of healthy adults taking fish oil supplement capsules for 30 days.Trial registrationClinicalTrials.gov NCT01471366. Registered November 16, 2011.

Leguminous fractions as encapsulating agents of fat-soluble vitamins

“…Encapsulation methodologies are crucial techniques for protecting active ingredients from adverse environmental factors, the gastrointestinal tract, and potential damage during processing and storage [29]. When protecting fatsoluble vitamins, some properties of the wall material such as film-forming and emulsifying capacities are worth noting [30]. Through encapsulation, fat-soluble vitamins can increase their solubility and bioavailability, ensuring their precise delivery to their sites of action [10].…”

“…Other advantages of using proteins for encapsulation include environmental benefits, since they are renewable and biodegradable [25,35]. Besides, foods usually have a generally recognized as safe (GRAS) status, so they represent an advantage over other resources [30]. Food-grade delivery systems made of proteins have been evaluated, showing high potential as vehicles for bioactive ingredients [36].…”

“…Most research regarding the protection of fat-soluble vitamins with legume proteins focuses on soy proteins [10]. Some procedures, including heat treatments, can impact positively on legume protein characteristics, making them more useful for microencapsulation processes [30,35]. Nesterenko et al [39] found that the acylation process applied to soy protein isolates (SPI) led to the enhancement of the retention of α-tocopherol, as it favored the amphiphilic character of SPI.…”

Žuvų Taukų Svarba Sunkios Būklės Pacientų Moderniajai Parenterinei Mitybai

“…Diskutuojama, ar žuvų taukai yra saugūs pacientams. Išnagrinėtų šaltinių duomenys patvirtina žuvų taukų saugumą ir tolerantiškumą, vartojant juos ilgą laiką [13,29]. H. Tian ir kt.…”

Effects of phospholipid type and concentration on the emulsion stability and in vitro digestion behaviors of fish oil-loaded emulsions

“…The FO, unlike other animal fats, is rich in polyunsaturated fatty acids, such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), arachidonic acid (ARA), linoleic acid (LA), and linolenic acids, which are the main components of FO (Nikonova et al, 2020). High quality or refined FO is primarily used in food, health products and pharmaceuticals (Ashfaq et al, 2020;Malinowski et al, 2019). FO has a fishy odor (Güner et al, 2019) and is susceptible to oxidation (Ramos et al, 2021;Shehzad et al, 2021), thus limiting its application to some extent.…”