Get Your Omegas at Source — Where Fish Get Theirs

Research context: The original version of this article made broad claims about fish-oil processing, contamination, omega-3 absorption and health effects that were not supported by the source it cited. Those claims have been removed.

What the cited study measured

A 2016 laboratory study examined the fatty-acid profile of Atlantic salmon oil before and after controlled heating. It reported lower relative concentrations of EPA and DHA after heating under those experimental conditions.

The study did not examine commercial fish-oil manufacturing, all fish-oil products, Spirulina, or omega-3 absorption or health outcomes in people. Its results therefore cannot establish that fish oil products are universally contaminated or that Spirulina provides more bioavailable omega-3.

Comparing products

Omega-3 content and processing vary by product. For a meaningful comparison, use product-specific ingredient, nutrient and quality information rather than assuming the findings for one salmon-oil sample apply to all products.

SPRU Live Spirulina is a frozen food. This article does not establish it as an omega-3 supplement or make a health claim for it.

Research source

Thermal and oxidative stability of Atlantic salmon oil (Salmo salar L.) and complexation with β-cyclodextrin — Beilstein Journal of Organic Chemistry, 2016.