Dairy versus soy protein: impact on omega-3 metabolism

Project Overview 

Dairy and soy are both popular protein sources, but they may not support heart health in the same way. This study explores whether dairy protein helps the body produce more omega-3 fatty acids—like EPA and DHA—compared to soy. These omega-3s are crucial for brain and heart health, but our bodies rely on special enzymes to convert them from plant-based sources. Researchers will measure how well milk and soy proteins support this conversion. The results could help clarify how dairy fits into a healthy, heart-supportive diet. 

What Will the Research Team Do? 

The research team will conduct a controlled human trial involving healthy Canadian adults to compare how milk and soy protein affect the body’s ability to convert plant-based omega-3s into their more beneficial forms (EPA and DHA). Participants will be randomly assigned to consume either a milk-based or soy-based protein drink, each containing a small amount of a specially labeled omega-3 fatty acid (ALA). Researchers will then track how each person’s body absorbs, converts, and processes this fatty acid over time. 
The primary objectives of this work are to: 

• Determine if the consumption of milk protein supports omega-3 long-chain polyunsaturated fatty acids synthesis compared to soy protein. 
• Examine if milk and soy proteins modify: i) omega-3 absorption from the gastrointestinal tract, ii) omega-3 degradation, and iii) fatty acid gene expression.