Plasma levels of EPA and DHA and total omega-3 fatty acids
were increased after 2 and 4 weeks of daily intake of 93 g bread
containing 1.3 g stable fish oil. Triglycerides were decreased and HDLcholesterol
increased after intake of the bread containing stable fish
oil. No significant changes occurred in the control groups. Intake of the
bread containing stable fish oil did not induce any signs of lipid
peroxidation; on the contrary,