It is valuable to note that when it comes to Omega 3 supplements, oxidation levels and rancidity are measurable. Consumption of highly oxidised fish oil can be harmful.

Anisidine and Peroxide values (pAV and PV) are commonly used to calculate how oxidised an Omega 3 supplement is. The TOTOX (Total Oxidation) score – calculated using pAV and PV – provides an overall idea of how fresh an oil is. These values are relatively easy to understand, provided testing is actually done. As a general principle, the lower the oxidation numbers, the fresher the oil.

EPA and DHA are the polyunsaturated fatty-acids found in Omega 3 Oils and are considered important compounds in these oils. As oxidation increases, levels of EPA and DHA decrease, meaning a reduced potency in supplements with high scores.

The Global Organisation for EPA and DHA Omega-3 (GOED), whose goal is to improve global consumption of adequate levels of Omega 3s, suggest that a TOTOX limit of 26 is acceptable.

A low TOTOX value of between 0 – 5 is what scientists would consider fresh. A value of 5 is considered the maximum recommended value, with anything higher having the potential for rancidity.

In a 2015 study by Benjamin AB. et al., it was found that 83% of Omega 3 supplements available on the New Zealand market exceeded recommended peroxide values.

In a 2013 follow up study in South Africa carried out by M. Opperman and S. Benade, 44% of commercially available Omega 3 supplements in South Africa were found to be in early stages of rancidity, and more than 80% had oxidation levels higher than those recommended by GOED.

Similarly, a Canadian study by Jackowski SA et al., found that 50% of North American Omega 3 supplements commercially available in Canada exceeded recommended oxidation levels. This study also found that of these products, children’s Omega 3 supplements had the highest TOTOX scores of all.

Consuming highly oxidised/rancid oil may contribute to health issues such as increased ‘bad’ cholesterols, inflammation and organ damage.

A simple way for consumers to check if their fish oil is safe to consume is by taste and smell, as one would do with fish. When fish oils are highly oxidised, they from by-products that may have a strong taste or odour. The highest quality fish oils should have no fishy taste or smell and shouldn’t be
covered up by heavy flavouring.

Adding antioxidants during manufacture is also a common way to preserve the quality of a fish oil over time and prevent oxidation.

Natroceutics Omega 3 Fortified uses a quality source of Omega 3 oil with TOTOX values typically within the range of 0 – 3, with 5 being the maximum standard. We also fortify our Omega 3 with Lutein and Zeaxanthin antioxidants which maintains the integrity of the formulation as well as
provides beneficial antioxidants to the body.