The Claim
In a sample of 10 fish oil products purchased from a single Australian retail store in May 2016, all products met the international recommended peroxide value threshold for low primary oxidation, and 8 of 10 met the anisidine value threshold, with the two exceptions explained by interference from flavoring agents.
What the research says
Supports is higher
Support is ahead, but a single strong opposing study can change this.
These are independent scores, not a percentage. Higher-grade studies count more, so a single strong opposing study can outweigh several weaker ones.
All 10 fish oil products tested from one Australian store in May 2016 met international standards for low oxidation, and 8 of them also met a second oxidation standard; the two that did not met the standard because flavoring agents interfered with the test.
See the scientific wording
All 10 fish oil products tested from a single Australian retail store in May 2016 met the international recommended peroxide value (PV) threshold, indicating low levels of primary oxidation, and 8 of 10 met the anisidine value (pAV) threshold, with the two exceptions attributable to flavoring agents that interfere with the test.
Added flavoring chemicals in some fish oil products react with the test reagents, making it look like the oil is oxidized when it is not. Other products without these additives show true low oxidation levels.
What the research says
1 studyStudy: Australian and New Zealand Fish Oil Products in 2016 Meet Label Omega-3 Claims and Are Not Oxidized
Scientists tested 10 fish oil supplements bought in Australia and found they were all fresh, with only two showing weird test results because of added flavors—not because the oil went bad.
Score breakdown, mechanism chain, raw evidence, ideal studies needed & 1 supporting studies
Not medical advice. For informational purposes only. Always consult a qualified healthcare professional before making health decisions.