The Claim
The anisidine value (pAV) test for oxidation in fish oil products can be falsely elevated by flavoring agents, as demonstrated by two products in this study with pAV readings above the recommended threshold due to known interfering ingredients, not actual oxidation.
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.
Flavoring agents in fish oil products can cause the anisidine value test to show higher oxidation levels than actually exist, even when the oil is not oxidized.
See the scientific wording
The anisidine value (pAV) test for oxidation in fish oil products can be falsely elevated by flavoring agents, as demonstrated by two products in this study with pAV readings above the recommended threshold due to known interfering ingredients, not actual oxidation.
Certain flavor chemicals in fish oil react with the chemicals used in the oxidation test, creating a color change that looks like oxidation damage even when the oil is fresh.
What the research says
1 studyStudy: Australian and New Zealand Fish Oil Products in 2016 Meet Label Omega-3 Claims and Are Not Oxidized
Some fish oil supplements have added flavors that trick the oxidation test into showing false high numbers, even when the oil is perfectly fresh. This study found exactly that happening in two real products.
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.