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.
  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