Always Choose the Fresh Fish (Oils)

By Leigh Eising

Fish-oil supplement sales continue to boom as health-conscious consumers jump at the chance to reap the benefits of omega-3 fatty acids, without actually having to eat the fish. Not only do many people dislike the taste of fish, but concerns in recent years about mercury contamination have caused many to forgo fish altogether. Unfortunately, it now seems the supplements may make consumers pause as well: Fish oil is a highly unstable product, and as such, it begins to oxidize as soon as it is extracted from the fish and exposed to oxygen, light, heat, and metals. According to a research team at New Zealand‘‘s Crop & Food Research Institute, consumers may run the risk of adverse effects from oxidized oils. For example, while fresh fish oil provides protection against atherosclerosis (hardening of the arteries), oxidized fish oil increases the risk of the condition.

But the problem doesn‘‘t stop there. Once a consumer ingests these fish oils, the supplements continue to oxidize in the body, negating their once-beneficial effects. But help is on the way. The New Zealand team is currently looking at the benefit of adding antioxidant plant extracts to combat the oxidation process from the start. In the meantime, look for high-quality fish-oil supplements with the highest available level of vitamin E and other natural antioxidants that act as preservatives, such as the herb rosemary (Rosmarinus officinalis), which prevents further oxidation of the fish oil once it‘‘s ingested.

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