Bioavailability of omega-3 fatty acids

INTERVENTION: Participants will be allocated to one of the following groups: 1. Omega‐3 ethyl esters 2. Omega‐3 free fatty acids 3. Omega‐3 triglycerides (standard formulation) 4. Omega‐3 triglycerides (interesterified formulation) 5. Omega‐3 triglycerides (standard formulation enterically coated) All forms of supplement provide 1.1 g EPA plus 0.4 g DHA daily. Supplements will be taken orally immediately following consumption of a standard high fat meal. Blood samples will be immediately before the meal and at 0.5, 1, 1.5, 2, 2.5, 3, 4, 5 and 6 h after consuming the meal. All subjects will consume all five types of supplement in random order and separated by at least two weeks. CONDITION: Omega‐3 metabolism ; Nutritional, Metabolic, Endocrine ; Omega‐3 metabolism PRIMARY OUTCOME: Change in EPA and DHA contents of plasma phospholipids is measured using blood testing at baseline (immediately before the meal) and 0.5, 1, 1.5, 2, 2.5, 3, 4, 5 and 6 hours after consuming the meal SECONDARY OUTCOME: 1. Change in EPA content of plasma triglycerides, cholesteryl esters and non‐esterified fatty acids, and erythrocytes and mononuclear cells over 6 hours; 2. Change in DHA content of plasma triglycerides, cholesteryl esters and non‐esterified fatty acids, and erythrocytes and mononuclear cells over 6 hours; 3. Change in blood concentrations of inflammatory markers over 6 hours; ; All secondary outcomes are measured using blood testing at baseline (immediately before the meal) and 0.5, 1, 1.5, 2, 2.5, 3, 4, 5 and 6 hours after consuming the meal. INCLUSION CRITERIA: 1. Male 2. Aged 18 to 45 years 3. In general good health 4. Body mass index between 20 and 32 kg/m2 5. Not consuming fish oil or other oil supplements 6. Not eating more than one oily fish meal per week 7. Willing to adhere to the study protocol 8. Being able to provide written informed consent