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Research Research and Professional Brief
Algal-Oil Capsules and Cooked Salmon: Nutritionally Equivalent Sources of Docosahexaenoic Acid
Journal of the American Dietetic Association
Vol. 108Issue 7p1204–1209Published in issue: July, 2008
- Linda M. Arterburn
- Harry A. Oken
- Eileen Bailey Hall
- Jacqueline Hamersley
- Connye N. Kuratko
- James P. Hoffman
Cited in Scopus: 64
Food and nutrition professionals question whether supplement-sourced nutrients appear to be equivalent to those derived from natural food sources. We compared the nutritional availability of docosahexaenoic acid (DHA) from algal-oil capsules to that from assayed cooked salmon in 32 healthy men and women, ages 20 to 65 years, in a randomized, open-label, parallel-group study. In this 2-week study comparing 600 mg DHA/day from algal-oil capsules to that from assayed portions of cooked salmon, mean change from baseline in plasma phospholipids and erythrocyte DHA levels was analyzed and DHA levels were compared by Student's t tests.