Indian Dairy AssociationIDA

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Beenu Tanwar
Assistant Professor, Department of Dairy Technology Mansinhbhai Institute of Dairy and Food Technology (MIDFT) Mehsana, Gujarat
beenutanwar@gmail.com		Ankit Goyal
Assistant Professor, Department of Dairy Chemistry MIDFT, Mehsana, Gujarat
ankit.ndri@gmail.com

ABSTRACT

The COV1ID-19 pandemic has increased demand for functional foods that offer additional health benefits. Omega-3 fatty acids are essential for human health, providing various health benefits such as reducing the risk of heart disease, reducing triglyceride levels, lowering blood pressure, and having antiinflammatory properties. Fortifying foods with omega-3 fatty acids is a viable and economical method of providing necessary fatty acids to a broad population. Dairy products are an excellent delivery system for omega-3 fatty acid fortification due to their widespread consumption, versatility, and nutritional profile. However, adding omega-3 fatty acids to dairy foods presents particular challenges that manufacturers must address. The present review investigates the influence of omega-3 fatty acids on human health, with a specific emphasis on the challenges and prospective strategies associated with fortifying dairy products with omega-3 fatty acids.
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