Fortifying Fruit Juice with Docosahexaenoic Acid (DHA) Effective, Convenient

Orange juice supplemented with docosahexaenoic acid (DHA), a fatty acid linked to cognitive development and visual function, significantly increased blood DHA levels in healthy children, according to results of a new study undertaken by researchers from Baylor College of Medicine and published in the April issue of the Journal of the American Dietetic Association. In the six-week study, subjects consumed daily servings of orange juice supplemented with either 50 mg or 100 mg of DHA. Among both groups, blood DHA levels, as a fraction of total fatty acids, increased significantly from baseline.

“These encouraging results suggest that liquids are indeed viable delivery vehicles for DHA and could provide a convenient and appealing mode for consuming this potentially important nutrient,” said William C. Heird, MD, Professor of Pediatrics, Baylor College of Medicine and study investigator. “However, more research is needed to establish the effects of different intakes of DHA and whether DHA delivered this way is associated with neurodevelopmental benefits.”

About the Study

In the controlled study, 32 healthy children four to 12 years of age were divided into two age groups (four to six years and seven to 12 years) and randomized to receive 180 mL (six ounces) of orange juice supplemented with either 50 mg or 100 mg of DHA once daily for six weeks.

Study subjects completed a Food Frequency Questionnaire (FFQ) to establish typical DHA and eicosapentaenoic acid (EPA) intakes, which were quite low. Levels of DHA in the plasma phospholipid fraction, the primary efficacy endpoint, were measured at baseline and after six weeks. These were expressed as the mole percent of total fatty acid content.

At baseline, there were no differences in blood DHA levels among the study subjects; after six weeks of supplementation, DHA levels among both the high-dose (100 mg) and low-dose (50 mg) groups were higher. Among low-dose subjects, DHA levels increased 46 percent from 2.57 ± 0.72 percent at baseline to 3.75 ± 0.72 percent after six weeks (P<0.05). Among high-dose subjects, DHA levels increased 54 percent from 3.02 ± 0.92 percent at baseline to 4.64 ± 0.80 percent after six weeks (P<0.05). Significantly, the DHA levels achieved with the fortified orange juice were comparable to those of 4-month-old breastfed infants whose mothers received DHA supplementation.

Compliance with the supplemented orange juice was excellent with juice being consumed for 96 ± 6 percent of the study days. The taste of the DHA-supplemented juice was described as either “good” or “very good” by 93 percent of the subjects.

“While this study was conducted in children, its results are encouraging for people of all ages,” said Dr. Heird. “DHA is emerging as a potentially vital nutrient for adolescents and adults, as well as for children.”

About DHA

Docosahexaenoic acid (DHA) is an omega-3 fatty acid that is the most abundant fatty acid in the brain and retina. Emerging data suggest that there are potential benefits of DHA supplementation throughout the entire life cycle, including childhood and adolescence. DHA deficiency in infants has been associated with cognitive decline and low visual acuity.

DHA is primarily found in fish oil from fatty fish such as salmon, mackerel, herring and tuna. The US Dietary Guidelines Advisory Committee and the American Heart Association recommend two servings of fatty fish a week, providing the recommended 450 – 500 mg of DHA per day. However, total fish intake by children under 14 years of age is only about half a serving per week. The availability of Omega-3 fortified products is increasing; currently omega-3 fortified bread, eggs, cereal, pasta and yogurt are available. DHA is also derived from the microalgae Crypthecodinium cohnii and Schizochytrium.

This work was supported in part by The Coca-Cola Company

Reference:

Docosahexaenoic Acid (DHA) Supplementation of Orange Juice Increases Plasma Phospholipid DHA Content of Children Hawthorne KM, Abrams SA, Heird WC Journal of the American Dietetic Association 2009;109(4):708-712.