QA

There have been speculations as to whether oxidisation products (the substances produced when fatty acids turn rancid) can be harmful to the health.

There have also been questions about whether the negative health effects of such products can outweigh the well-documented positive health effects of EPA and DHA, and whether this constitutes part of the reason why studies in which Omega-3 supplements are provided to patients do not always reach corresponding results¹.

As per today, one still has very little knowledge about how and to what degree oxidized oil can affect the health. A lot of research is being carried out on the subject. What we do know, however, is that humans have a very low tolerance for rancid tastes and that we usually would spit out and refuse to eat food products that contain even small amounts of oxidized fatty acids.

There is therefore very little reason to worry about the intake of food products which have been added Omega-3 fatty acids unless they taste bad. For the industry that delivers food products or dietary supplements containing fatty acids which can easily oxidize, it is crucial to maintain a high degree of control over the production process, so that the amount of oxidation products in the product sold is minimal.

 

 

 

_{1. Turner et al. Are the health benefits of fish oils limited by products of oxidation? Nutrition research Reviews. 2006. 19; 53-62}