Palatability and Acceptability of Flaxseed-Supplemented Foods in Children with Sickle Cell Disease

ABSTRACT: Omega-3 fatty acids (w3FAs) have demonstrated benefits in several inflammatory disease states; however, limited research has been conducted in sickle cell disease (SCD). While marine-based w3FAs are used, their strong odor and taste are a barrier to long-term use. Plant-based sources, especially those in whole foods, may circumvent this barrier. We tested whether flaxseed (rich source of w3FAs) was acceptable to children with SCD. A cross-sectional tasting trial of flaxseed added to baked products (cookies, pancakes, brownies) or to readily available foods (applesauce, pudding, yogurt) was conducted among 30 children (median age = 13 years) reporting to a clinic for routine follow-up, sick visits, or transfusion for SCD to determine acceptability. A food preference rank scale (1–7) was use

SUBMITTER: Dike C 

PROVIDER: S-EPMC10004835 | biostudies-literature | 2023 Mar

REPOSITORIES: biostudies-literature