An oil consisting of triglycerides highly enriched in docosahexaenoic acid (DHA), a valuable omega 3 fatty acid, was encapsulated with whey proteins to form Pickering emulsions (1). The emulsion or crude DHA oil was then cooked in an omelette. In vitro digestion showed that the bioaccessibility of DHA was significantly improved by the encapsulation of DHA oil. As much DHA was released during digestion after one hour of lipase activity when the DHA oil was encapsulated, as after two hours of digestion when the DHA oil was not encapsulated (2). On the basis of this observation, omelettes containing encapsulated or non-encapsulated DHA oil were administered to young rats for 4 weeks to observe the metabolic effects. Firstly, the encapsulation of DHA oil tended to increase the bioavailability of DHA, although plasma levels were not significantly different with the encapsulation of DHA oil. It also modified feeding behaviour by stimulating rodent chow consumption. This effect promoted the animal’s growth. Secondly, administration of DHA oil significantly altered the profiles of oxygenated fatty acid derivatives, drastically reducing the overall levels of omega-6-derived oxylipins in the plasma and the heart, but not in the brain (3). This effect was greatly accentuated when the DHA oil was encapsulated. On the other hand, DHA-derived oxylipins were increased overall in the heart and brain, even more so when the DHA oil was encapsulated. Thirdly, administration of DHA oil also modified the profiles of endocannabinoid derivatives of fatty acids (4). Endocannabinoids and N-acylethanolamides were greatly reduced in plasma and brain, but without the impact of DHA encapsulation. The heart showed a different pattern, with an increase in DHEA from DHA, specifically when DHA oil was encapsulated. In conclusion, these results show that modifying the food structure allows a nutrient to be delivered differently, and thus to modify not only its digestion process but also its subsequent metabolism. They also highlight the fact that the impact of the food structure may not really influence the levels of the target nutrient in the body, but may completely affect its metabolism into lipid derivatives, which must be investigated and quantified.