“Like any oil (together with the olive oil you cook dinner with), rancidity could be a main problem if quality-control parameters should not top-notch,” mbg’s vp of scientific affairs Ashley Jordan Ferira, Ph.D., RDN beforehand shared. And related to cooking oils, warmth, gentle, and oxygen (aka air publicity) are the culprits of fish oil oxidation.
Many fish oils combine anchovy, sardines, mackerel, and many others. from throughout1— like Chile, Peru, Turkey, Morocco, and even Norway. The act of processing these oils along with transport them typically hundreds of miles for additional manufacturing (all of this occurring earlier than the dietary supplements even make it to your own home) naturally creates area for oxidation processes to happen—particularly in scorching temperatures.
Sometimes producers minimize corners and “spike their products with cheaper, lower quality, dare I say, oxidized, types of fish oils with higher contaminant levels.” Ferira mentioned on the mindbodygreen podcast. “Oxidation of fish oil is the crux of unpleasant fish burp.”