Originally published October 24 2005
Oxidation in fish oil products could reverse positive health effects
by Mike Adams, the Health Ranger, NaturalNews Editor
The booming sales of fish oil supplements have caused some alarm among consumer groups, which found that these products often oxidize before their sell date, minimizing their health benefits.
Sales of fish oil supplements are booming in many markets as consumers become aware of their benefits for the heart, joint health and mental function.
However, fish oil is easily oxidised and a team at New Zealand's Crop & Food Research institute believe that industry's failure to control this process could be putting consumers at risk.
Dr Carlene McLean, the institute's oils expert, says that she has tested many fish oil samples from the UK and Asian markets and found them to contain oxidation byproducts, despite being within the sell-by date.
These effects have been seen with relatively low levels of oxidised product -- similar to a regular dose of fish oil capsules," said scientist Rufus Turner.
Fish oil at a late stage of oxidization will smell rancid but the initial breakdown products, which are still harmful, have little aroma, according to the researcher.
McLean has co-authored a review submitted for publication to Nutrition Research Reviews that compiles data on the toxic oxidation products borne out of fish oils.
Fish oil is a highly unstable product and as soon as it is extracted from fish, and exposed to oxygen, metals, light and heat, it begins to oxidise.
Most fish oil producers remove many of the oxidation products during the purifying process but this is not enough, says McLean.
They may also add vitamin E, an antioxidant, to prevent further oxidation but many producers use the more readily available form, alpha-tocopherol, which is not such a potent antioxidant as another more expensive form, gamma-tocopherol.
Claire Packer, marketing director at fish oil supplier Croda, said she was surprised by the findings but added that there is a wide range of different types of fish oils on the market.
Extracts of kumara, a sweet potato, have shown good results in lab tests, although the researchers still have not identified the active components.
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