The Wright Group
(Crowley, LA) uses a proprietary technology called Super Micro
Atomization Retention Technology (SMART) to produce SuperCoat
omega-3 products. The application of specific fatty acids to bread may
also be a new approach to incorporate more omega-3 into the diet.
Yep, Li, Mann, Bode, and Sinclair (2002) have shown that bread
enriched with microencapsulated tuna oil (MTO) increases DHA and
determined the acute and chronic effects of low doses of long chain
(LC) n−3 PUFA (b100 mg per day) on plasma LC n−3 PUFA levels
using a novel delivery form. Their study was concentrated on
determining whether the consumption of bread enriched with a low
dose of MTO would improve LC n−3 PUFA status in healthy
individuals, as measured by plasma levels of these PUFA.