Oxidation of omega-3 oils is a complicated topic,
but it is important to understand. A significant number
of consumers cite fishy burp and/or taste,
thought to be the result of oxidation, as one of the
main reasons they do not consume EPA and DHA
oils. In addition, some papers have discussed the
potential for adverse effects associated with consumption
of oxidized oils.
Measuring oxidation in omega-3 oils is complex
due to the differences in chemical and physical
characteristics of many commercially available
products, which means not all methods to determine
quality are appropriate for all types of oils. A
number of consumer groups, organizations that
issue product quality seals, and academic groups
have published data on levels of oxidation in
omega-3 oils. Overall, this data shows that commercially
available omega-3 supplements are low
in oxidation.