<p>Omega-3 masne kiseline su uslovne za zdravlje ljudi i imaju značajne fiziolo&scaron;ke uloge. Dijetetski proizvodi na bazi omega-3 masnih kiselina predstavljaju značajan izvor omega-3 masnih kiselina. Riblje ulje je dobar izvor polinezasićenih masnih kiselina (PUFA). Dnevni unos omega-3 polinezasićenih masnih kiselina je u većini delova sveta ispod preporučenog, uglavnom usled nedovoljne zastupljenosti ribe u ishrani. Zbog toga se danas riblje ulje nalazi u obliku različitih dijetetskih proizvoda i ponuda ovih preparata na trži&scaron;tu je veoma &scaron;iroka. Problem sa unosom ribljeg ulja kao dodatka ishrani je njegov intenzivan i neprijatan ukus i miris, &scaron;to može da dovede do neadekvatne suplementacije. Su&scaron;enje raspr&scaron;ivanjem (engl. spray drying) predstavlja tehniku koja omogućava trenutno su&scaron;enje rastvora, suspenzija ili emulzija. U pitanju je metoda koja ima &scaron;iroku primenu u farmaceutskoj industriji, a između ostalog se primenjuje i u cilju maskiranja neprijatnog ukusa lekova. Kao omotač mikrokapsula dobijenih su&scaron;enjem raspr&scaron;ivanjem je moguće koristiti proteine, ali je neophodno dobro ispitati i poznavati njihove fizičko-hemijske osobine i funkcionalnost. Inkorporiranjem mikrokapsula ribljeg ulja u čokoladu bi se dobila funkcionalna ili obogaćena hrana, &scaron;to predstavlja i finalnu formulaciju u ovom radu. Obogaćivanjem čokolade sa visokim sadržajem kakao delova mikrokapsulama ribljeg ulja kreirao bi se vi&scaron;estruko funkcionalan proizvod. Odabir čokolade kao matriksa za obogaćivanje uslovljen je činjenicom da je ona &scaron;iroko konzumiran proizvod. Ciljevi ovog rada bili su da se ispita uticaj metode su&scaron;enja raspr&scaron;ivanjem na stabilnost preformulacije ribljeg ulja, da se utvrde karakteristike mikrokapsula dobijenih su&scaron;enjem raspr&scaron;ivanjem (prinos i efikasnost mikrokapsulacije, oksidativnu stabilnost ulja, morfolo&scaron;ke osobine i veličinu mikrokapsula), zatim da se utvrdi uticaj veličine čestica na kristalizaciju u masnoj fazi suspenzije koja se koristi za izradu konditorskih proizvoda i da se utvrde fizičko-hemijske karakteristike (teksturu, boju, reolo&scaron;ke osobine) čokolade koja sadrži inkorporirane mikrokapsule ribljeg ulja u odnosu na čokoladu bez dodatka mikrokapsula. Metode su obuhvatale karakterizaciju proteina dobijenih iz soje, gra&scaron;ka, krompira, pirinča i surutke, njihovih rastvora, kao i emulzija ribljeg ulja u vodenim rastvorima tih proteina, određivanje prinosa i efikasnosti mikrokapsulacije i karakterizaciju dobijenih mikrokapsula. Prilikom ispitivanja uticaja veličine čestica na kristalizaciju u masnoj fazi suspenzije koja se koristi za izradu konditorskih proizvoda i fizičko-hemijskih osobina čokolade koja sadrži inkorporirane mikrokapsule ribljeg ulja primenjivane su metode za određivanje teksture, reolo&scaron;kih karakteristika, sadržaja čvrstih masti i boje dobijenih formulacija. Dobijeni rezultati su pokazali da se proteini pona&scaron;aju kao dobri emulgatori i da su&scaron;enje raspr&scaron;ivanjem predstavlja efikasan način za dobijanje mikrokapsula ribljeg ulja sa proteinima kao omotačima mikrokapsula. Kristalizacija masne faze u suspenziji koja predstavlja model čokolade zavisi od veličine čvrstih čestica. Kada je u pitanju proizvodnja čokolade sa inkorporiranim mikrokapsulama ribljeg ulja kod kojih su kao omotači kori&scaron;ćeni proteini soje, surutke i krompira, dodatak tih mikrokapsula ne utiče na karakteristike čokolade u meri dovoljnoj da bi se naru&scaron;io proizvodni proces izrade. Sve navedeno upućuje na zaključak da bi proizvodnja čokolade sa inkorporiranim mikrokapsulama ribljeg ulja, tehnolo&scaron;ki bila moguća.</p> / <p>Omega-3 fatty acids are essential for human health and have significant physiological roles. Dietary products based on omega-3 fatty acids are a significant source of omega-3 fatty acids. Fish oil is a good source of polyunsaturated fatty acids (PUFA). The daily intake of omega-3 polyunsaturated fatty acids is below the recommended level in most parts of the world, mainly due to the lack of fish in the diet. This is why fish oil is now found as various dietary products which are widely present in the world&rsquo;s market. The problem with fish oil intake as a dietary supplement is its intense and unpleasant taste and odor, which can lead to inadequate supplementation. Spray drying is a technique that allows instantaneous drying of solutions, suspensions or emulsions. It is a widely used method in the pharmaceutical industry and is used, among other things, to mask the unpleasant taste of medicines. It is possible to use proteins as a coating of spray-dried microcapsules, but it is necessary to test and know their physicochemical properties and functionality. Incorporating fish oil microcapsules into chocolate would make functional or enriched foods, which is consider as a final formulation in this work. Enriching the high cocoa content chocolate with fish oil microcapsules would create a multi-functional product. The choice of chocolate as a base is conditioned by the fact that it is a widely consumed product. The aim of this study was to investigate the effect of spray drying method on the stability of fish oil pre-formulation, to determine the characteristics of microcapsules obtained by spray drying (yield and efficiency of microencapsulation, oxidative stability of oil, morphological properties and size of microcapsules), to determine the effect of particle size crystallization in the oil phase of the suspension used for confectionery products and to determine the physicochemical characteristics (texture, color, rheological properties) of chocolate containing fish oil microcapsules in comparison with chocolate without the addition of microcapsules. Methods included characterization of proteins obtained from soybeans, peas, potatoes, rice and whey, their solutions, as well as fish oil emulsions in aqueous solutions of these proteins, determination of the yield and efficiency of microencapsulation, and characterization of the microcapsules obtained. In the examination of the effect of particle size on crystallization in the oil phase of the suspension used for the manufacture of confectionery and physicochemical properties of chocolate containing fish oil microcapsules, methods were used to determine the texture, rheological characteristics, solid fat content and color of the formulations obtained. The results show that proteins act as good emulsifiers and that spray drying is an effective way to obtain fish oil microcapsules with proteins as microcapsule shells. The crystallization of the oil phase in the suspension representing the chocolate model depends on the size of the solid particles. In the case of production of chocolate with incorporated fish oil microcapsules using soybean, whey and potato proteins as coating material, the addition of these microcapsules does not affect the chocolate characteristics to a degree sufficient to impair the manufacturing process. All of the above points to the conclusion that the production of chocolate with incorporated fish oil microcapsules would be technologically possible.</p>

Charles University Faculty of Pharmacy in Hradec Králové Department of Biophysics and Physical Chemistry Candidate: Kamila Kynclová Supervisor of Diploma Thesis: Mgr. Monika Kuchařová, Ph.D. Title of Diploma Thesis: Determination of fatty acids levels in selected human tissues Fatty acid are an essential part of many metabolic processes in the body. The theoretical part of the the thesis presents primarily omega-3 and omega-6 fatty acids, their general characteristics, metabolism and their effect on various disease. The roles of fatty acid in cancer, neuropsychiatric and inflammatory diseases are described here. The thesis also mentions the method of gas chromatography, which was used to determine the levels of fatty acids. The experimental part of the thesis includes method, chromatographic analysis and results. 13 fatty acids in 7 different tissues were analyzed: subendocardial tissue, liver parenchymal tissue, kidney and adrenal tissue, skeletal muscle tissue, adipose and brain tissue. Tissues were collected from 20 healthy, suddenly deceased, cadavers. Donors were divided into two groups according to age. The obtained data were statistically processed and divided according to individual fatty acids. In the end the results between the two groups were evaluated with a possible explanation of the...

Indiana University-Purdue University Indianapolis (IUPUI) / Our laboratory has previously identified the clock gene D-box Binding Protein (DBP) as a candidate gene for bipolar disorder and alcoholism using a Convergent Functional Genomics (CFG) approach. In subsequent work, we established mice with a homozygous deletion of DBP as a stress-reactive genetic animal model of bipolar disorder and co-morbid alcoholism. In the present study, we found that the omega-3 fatty acid, DHA, may have mood stabilizing capabilities in stressed DBP knockout mice, and reduces alcohol consumption in these mice as well as in the alcohol preferring (P) rats. Given their potential health benefits and their relative lack of negative side-effects, omega-3 fatty acids may become an important supplement for bipolar patients and co-morbid alcoholics, a potential that warrants continued research.

Dietary fat has long been implicated in the etiology of metabolic and cardiovascular disease, and both the amount of fat and the fatty acid composition of the diet play a role in disease progression. Although national health organizations have set guidelines for the recommended intake of dietary fats, questions remain regarding the optimal dietary lipid profile for maintaining health and improving disease conditions. Whether certain types of fatty acids from plant-based oils can improve metabolic and vascular disease has been studied and debated, but not fully determined. In this study, we investigated the role of dietary fatty acids from plant-based oils, and examined their effects on metabolic and vascular disease parameters. Obese fa/fa Zucker rats were fed a diet containing flaxseed oil, which resulted in smaller adipocytes and decreased adipose tissue T-cell infiltration. Obese-prone Sprague Dawley rats were fed high-fat diets with different proportions of mono- and polyunsaturated fats. Changes were observed in adipose tissue levels of fatty acid synthase, adiponectin and fatty acid receptors GPR41 and GPR43, but other metabolic and inflammatory mediators in adipose tissue and serum remained stable. A systematic review and meta-analysis on the impact of n3 fatty acids on major cardiovascular endpoints showed that little evidence exists to support their role in peripheral arterial disease. Then again, very few studies on this topic have been conducted. To address this research gap, a clinical trial was designed to investigate the effects of a dietary intervention on blood vessel properties in people with peripheral arterial disease. Participants in the Canola-PAD Study consumed 25 g/day of canola oil or a Western diet oil mixture as part of their usual diet for 8 weeks. Although the intervention altered phospholipid fatty acids, vascular function, the lipid profile and inflammatory markers stayed relatively stable. Overall, this research demonstrates that dietary fatty acids from plant-based oils can be immunomodulatory, but at the physiological doses tested they are not potent mediators of functional changes in obesity or vascular physiology. / October 2015

Résumé : L’apolipoprotéine E (apoE) joue un rôle important dans le transport des acides gras (AG) via les lipoprotéines. Cependant, il existe possiblement une perturbation dans l’homéostasie des AG au niveau des lipoprotéines chez les porteurs du génotype de l’apolipoprotéine E epsilon 4 (E4+). L’objectif de cette étude est de déterminer le profil en AG dans les lipoprotéines de hautes et de faibles densités (HDL et LDL) chez les E4+ et les non-porteurs (E4-), pendant une supplémentation en AG oméga-3 (n-3) de 28 jours. Matériels et Méthodes: 80 participants (34 hommes et 46 femmes) en santé, âgés entre 20-35 ans, ont consommé 1,6 g/jour d’AG n-3 sur une période de 28 jours. Des prélèvements sanguins à jeun ont été récoltés chaque semaine. Les lipoprotéines ont été séparées par ultracentrifugation sur gradient discontinu de sucrose. Les lipides totaux des particules de HDL et de LDL ont été analysés par chromatographie en phase gazeuse. Les génotypes de l’APOE (E4+ ou E4-) ont été déterminés par la méthode de polymorphisme de longueur des fragments de restriction (RFLP) et les données ont été analysées par logiciel SAS à l’aide d’une procédure MIXED. Résultats: Les caractéristiques anthropométriques et habitudes de vies ne variaient pas significativement entre les E4+ et E4-. Le ratio d’AG n-6/n–3 était environ 17% plus élevé chez les E4+ dans les LDL (P = 0.043) pendant la supplémentation. Ceci peut être attribuable au niveau plus élevé d’AG n-6, sans changement dans le niveau d’AG n-3 chez les E4+. Une interaction génotype × temps a été trouvée pour l’acide linoléique (LA) dans les HDL ainsi qu’un effet génotype pour les AG n-6 totaux dans les HDL et LDL (P ≤ 0.05). De plus, l’acide palmitique (PA) et palmitoléïque (PAL) est plus bas chez les E4+ comparativement aux E4-. Conclusion: Le débalancement de la distribution des AG dans les HDL et LDL chez les E4+ peut être causé par une altération de la spécificité de la β-oxydation des AG chez les E4+. Plus d’investigation doit être faite à cet égard afin de confirmer ces hypothèses.

El contenido graso y la composición de los ácidos grasos fueron analizados en anchoveta entera, sin piel, cocida y esterilizada, durante cada etapa a fin de evaluar el efecto del procesamiento. Todos los ácidos grasos en general fueron significativamente afectados en todas las etapas, sobresalieron en importancia por su cantidad los ácidos grasos Eicosapentaenoico (EPA) 20:5n-3, Palmítico 16:0, Docosahexaenoico (DHA) 22:6n-3, Palmitoleico 16:1n-7, Oleico 18:1n-9 y Mirístico 14:0; entre ellos se puso especial atención a los ácidos grasos omega-3, estos fueron los más abundantes, sobresaliendo en cantidad el EPA (1,38 g/100 g de porción comestible). Durante la eliminación de la piel se perdieron entre 0,98 y 0,31 g/100 g de porción comestible de EPA y DHA respectivamente; durante la cocción hubo un aparente incremento de 0,22 y 0,16 g/100 g de porción comestible en el EPA y en el DHA respectivamente debido a la pérdida de humedad y por el efecto del proceso térmico de esterilización se perdieron 0,04 y 0,03 g/100 g de porción comestible de EPA y DHA respectivamente. Desde la materia prima hasta el proceso de conservas tuvieron una reducción de 0,8 y 0,18 g/100 g de porción comestible de EPA y DHA respectivamente, no obstante que los niveles de estos ácidos grasos fueron parcialmente destruidos por el procesamiento, la suma de EPA+DHA en el producto final resultó en 1,01 g/100 g de porción comestible, siendo aún una rica fuente de ácidos grasos omega-3 para la nutrición humana. Palabras clave: Ácidos grasos omega-3, Eicosapentaenoico (EPA), Docosahexaenoico (DHA), desmenuzado, anchoveta (Engraulis ringens).

Los ácidos grasos poliinsaturados de cadena larga (omega 3) están asociados con un adecuado desarrollo y crecimiento fetal. Según FAO/OMS 2008, se recomienda que durante el embarazo, la ingesta debe alcanzar un 0,5% de los requerimientos energéticos en omega 3. Basados en las necesidades calóricas de una mujer embarazada (2300Kcal), los requerimientos de omega 3 se encontraría en 1,27g por día. Objetivo: Determinarla relación entre la ingesta de omega 3 dietario de la gestante con el peso y perímetro cefálico del recién nacido. Metodología: Descriptivo de asociación cruzada, transversal, observacional. Los datos fueron recogidos en los servicios de Ginecología y Neonatología del Hospital Alberto Sabogal Sologuren, en 175 mujeres entre 18 a 35 años de edad y sus respectivos neonatos a término. Se aplicó un formulario semicuantitativo de consumo de alimentos fuente de omega 3. Resultados: La mediana de consumo de omega 3 fue de 0,58 gr/día, con ello se puede inferir que más del 50% de las madres consumió dicha cantidad de omega 3 por día. Más de 60% de los bebés con peso adecuado fueron de madres que tuvieron una frecuencia de consumo de Pescado de 1 a 3 veces por semana; caso similar ocurrió en los niños normocéfalos. Conclusiones: Evaluando las variables mediante la prueba exacta de Fisher, no se encontró diferencias estadísticamente significativa para concluir que existe relación entre la ingesta de omega 3 dietario por la gestante y el peso y perímetro cefálico del recién nacido a término. El consumo de omega 3 hallado en este estudio no llega a cubrir los requerimientos. Podríamos señalar que, al basarse los requerimientos de omega 3 en las calorías necesarias para una mujer gestante; las cantidades de este nutriente serían muy específicas para cada situación nutricional de cada mujer gestante, lo que imposibilita tener un estándar de omega 3 recomendado. Nos permitiría inferir, una vez más, que una alimentación balanceada durante esta etapa de la vida es imprescindible para el crecimiento y desarrollo fetal; donde se debe tomar en cuenta no solo la cantidad de ácidos grasos, sino también demás macro y micronutrientes como carbohidratos, proteínas, vitaminas y minerales. Palabras Claves: Consumo de omega 3, madre gestante, peso, perímetro cefálico, recién nacido.

Doctor of Philosophy / Department of Human Nutrition / Mark D. Haub / Mark D. Haub / Psychological problems and human error are leading causes of death and disability among military service members. Strategies to improve the psychological health and cognitive performance of those in the military are much needed. Recent advances in neuroscience suggest that omega-3 fatty acids may play an important role in the psychological well-being of those in the military. The purpose of this research was to explore the relationship between omega-3 status and psychological outcome variables among soldiers deploying to combat. Data collection was preceded by the development and reliability testing of a novel food frequency questionnaire (FFQ) designed to capture intake from contemporary sources of omega-3 fatty acids including functional foods and supplements. Based on the instrument assessment study (Chapter 2) conducted among university students (n = 165), this FFQ appears to be a comprehensive and reliable (n = 54, ρ = 0.86, p < 0.001) instrument for measuring docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) intakes in young adults. As described in Chapter 3, intake of EPA + DHA as estimated by the FFQ was positively correlated (r = 0.39, p < 0.001) with biomarker measurements of omega-3 status. Primary data were obtained from a volunteer sample of soldiers (n = 272) scheduled for deployment to Iraq. Preliminarily analyses revealed relationships between attention deficit hyperactivity disorder (ADHD) screening scores and psychological outcome variables (Chapter 4). Primary analyses (Chapter 5) indicated intake of EPA + DHA was not significantly correlated with mood, nor were omega-3 exposure variables correlated with cognitive performance based on the required p value (< 0.001) calculated using the Bonferroni correction for multiple tests. Among participants with EPA + DHA intakes at or below the median, omega-3 HUFA was related (p < 0.002) to happiness (β = -0.46), depression (β = 0.44), and fatigue (β = 0.43). Although exploratory in nature, the results of this study suggest a relationship between omega-3 fatty acids and mood. Given the current concerns regarding the psychological health of those in the military, additional research is warranted.

<p>Post-traumatic arthritis (PTA) is arthritis that develops following joint injury, including meniscus and ligament tears. Current treatments for PTA range from over-the-counter medication to knee replacement; however, in the presence of obesity, the levels of pro-inflammatory cytokines, such as interleukin-1 (IL-1) and tumor necrosis factor alpha (TNF-α,) are more elevated than in non-obese individuals. The role of fatty acids, obesity, and PTA has been examined, with omega-3 fatty acids showing promise as an anti-inflammatory after injury due to its ability to suppress IL-1 and TNF-α. Due to the difficulty in switching patients’ diets, an alternative solution to increasing omega-3 levels needs to be developed. The Fat-1 enzyme, an omega-3 desaturase that has the ability to convert omega-6 to omega-3 fatty acids, may be a good target for increasing the omega-3 levels in the body. </p><p>In the first study, we examined whether Fat-1 transgenic mice on a high-fat diet would exhibit lower levels of PTA degeneration following the destabilization of the medial meniscus (DMM). Both male and female Fat-1 and wild-type (WT) littermates were put on either a control diet (10% fat) or an omega-6 rich high-fat diet (60% fat) and underwent DMM surgery. Arthritic changes were examined 12 weeks post-surgery. Fat-1 mice on both the control and high-fat diet showed protection from PTA-related degeneration, while WT mice showed severe arthritic changes. These findings suggest that the omega-6/omega-3 ratio plays an important role in reducing PTA following injury, and demonstrates the potential therapeutic benefit of the Fat-1 enzyme in preventing PTA in both normal and obese patients following acute injury.</p><p>Following this, we needed to establish a translatable delivery mechanism for getting the Fat-1 enzyme, which is not present in mammalian cells, into patients. In the second study, we examined whether anti-inflammatory gene delivery of the Fat-1 enzyme would prevent PTA following DMM surgery. In vitro testing of both lentivirus (LV) and adeno-associated virus (AAV) was completed to confirm functionality and conformation of the Fat-1 enzyme after transduction. Male WT mice were placed on an omega-6 rich high-fat diet (60% fat) and underwent DMM surgery; either local or systemic AAV injections of the Fat-1 enzyme or Luciferase, a vector control, were given immediately following surgery. 12 weeks post-surgery, arthritic changes were assessed. The systemic administration of the Fat-1 enzyme showed protection from synovial inflammation and osteophyte formation, while administration of Luciferase did not confer protection. These findings suggest the utility of gene therapy to deliver the Fat-1 enzyme, which has potential as a therapeutic for injured obese patients for the prevention of PTA.</p> / Dissertation

Objetivou-se com o presente estudo avaliar o efeito da inclusão de níveis de óleo de canola na dieta de vacas em lactação sobre a produção, composição do leite, digestibilidade aparente total, variáveis sanguíneas e ruminais. Foram utilizadas 18 vacas de raça Holandês, com produção média de 22 (&plusmn; 4) kg/dia em estágio intermediário de lactação. As vacas foram distribuídas em delineamento quadrado latino, com 6 quadrados contemporâneos, 3 períodos e 3 tratamentos: T1= dieta controle (sem adição de óleo); T2= inclusão de 3% de óleo de canola na dieta e T3= inclusão de 6% de óleo de canola na matéria seca da dieta. A inclusão de óleo de canola na dieta de vacas em lactação reduziu linearmente a produção de leite em 2,51 kg/vaca/dia, ácidos graxos saturados em 20,24%, relação ômega6/ômega3 em 39,45%, índice de aterogenicidade em 48,36%, índice de trombogenicidade em 39,86% no leite, o consumo de MS em 2,25kg/d, FDN em 0,87kg/dia, PB em 0,45kg/dia, a digestibilidade da FDN em 5% no tratamento 6% quando comparado ao tratamento controle. Ao incluir 6% de óleo de canola na dieta das vacas houve um aumento linear na concentração no leite de ácidos graxos insaturados em 34,08%, ômega 3 em 115%, ácido rumênico (CLA) em 16,50%, ácido oleico em 44,87% e o índice h/H em 94,44% em comparação ao tratamento controle. O colesterol, HDL e LDL sanguíneos aumentaram linearmente conforme a inclusão do óleo em 34,88 mg/dL, 11,69 mg/dL e 23,98 mg/dL respectivamente, do tratamento 6% em relação ao controle. Não houve efeito da inclusão do óleo de canola sobre o pH ruminal, concentração de nitrogênio amoniacal e ácido propiônico. As variáveis ácido acético, butírico e a relação acético/propiônico, reduziram linearmente conforme a inclusão do óleo de canola. A inclusão de óleo de canola na dieta de vacas em lactação reduz o consumo, produção de leite e a gordura do leite, porém aumenta a concentração de ácidos graxos benéficos para a saúde humana como CLA, ômega 3 e ácido oleico. O óleo de canola não causa problemas à saúde das vacas, pois as variáveis sanguíneas e ruminas estão dentro da normalidade para vacas em lactação. / The aim of this study was to evaluate the effect of canola oil inclusion in the diet of dairy cows on milk yield and composition, total apparent digestibility, blood and ruminal variables. Were used 18 Holstein cows averaging 22 (&plusmn; 4) kg/day of milk yield in the middle stage of lactation. The cows were distributed in a Latin square design, with 6 contemporary square, 3 periods and 3 treatments: T1 = control diet (without inclusion of oil); T2 = inclusion of 3% canola oil in the diet and T3 = inclusion of 6% canola oil in the diet (dry matter bases). The inclusion of canola oil in the diet of lactating cows linearly reduced milk yield by 2.51 kg/cow/day, milk concentrations of saturated fatty acid by 20.24%, omega6/omega3 ratio by 39.45%, atherogenicity index by 48.36%, thrombogenicity index by 39.86%, dry matter intake by 2,25kg/d, and ingestion of NDF by 0,87kg/day and CP by 0,45kg/day; and NDF digestibility by 5% in treatment 6% when compared with 0% treatment. With inclusion 6% canola oil in the diet of dairy cows was observed a linear increase in milk concentration of unsaturated fatty acids by 34.08%, omega-3 by 115%, rumenic acid (CLA) by 16.50%, oleic acid by 44.87% and the h/H index by 94.44%, when compared with control diet. The blood concentrations of total cholesterol, HDL and LDL linearly increased in 34.88 mg/dL, 11.69 mg/dL, and 23.98 mg/dL, respectively, according to inclusion of canola oil from 0 to 6% in the diet. No effect of inclusion of canola oil was observed on ruminal pH, and concentrations of ammonia nitrogen and propionic acid. The variables acetic and butyric acids, and acetic/propionic ratio, were linearly reduced with inclusion of canola oil. The inclusion of canola oil in the diet of lactating cows reduces the dry mater intake, milk yield and fat content, but increases the milk concentration of fatty acids with human health benefits, as CLA, omega-3 and oleic acid. Canola oil does not cause problems to health of cows, as blood and ruminal variables are within normal ranges for lactating cows.