Omega-3 oils are incorporated in bakery products, pastas, dairy
products such as milk, yogurt and juice as well as nutrition bars. Novel
microencapsulated oil prepared by Ocean Nutrition Canada, known as
MEG 3 remains protected from environment until it reaches the
gastrointestinal tract (Young & Conquer, 2008). A study by Conquer and
Holub (1998) showed that DHA supplementation in humans increased
serum DHA as non-esterified fatty acid at levels that were potentially
antithrombotic. Liu, Wallin, and Saldeen (2001) found a significant
increase in plasma omega-3 fatty acids and in HDL-cholesterol in 36
hyperlipidemic patients fed with bread containing fish oil.