Research On: Oils

 

  1. Three out of seven flaxseed oils didn’t pass quality tests including measures of rancidity. Source: Physicochemical and quality characteristics of cold-pressed flaxseed oils.  Wee-Sim Choo, John Birch, Jean-Pierre Dufour. Department of Food Science, University of Otago, New Zealand, Dunedin 9015, New Zealand. http://dx.doi.org/10.1016/j.jfca.2006.12.002
  2. This study found that the majority of Australians are failing to meet intake recommendations for long chain omega 3 polyunsaturated fatty acids (> 0.2 g per day) Source: Lipids. 2003 Apr;38(4):391-897(4):661-6
  3. Dietary omega-3 fatty acids decrease the risk of cardiovascular disease (CVD). Source: Am J Cardiol. 2006 Aug 21;98(4A):3i-18i. Epub 2006 May 30
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