20-10-2011

Norwegian Scientific Committee for Food Safety: Oxidation Report

Description of the processes in the value chain and risk assessment of decomposition substances and oxidation products in fish oils.

Documents: Description of the processes in the value chain and risk assessment of decomposition substances and oxidation products in fish oils (pdf)

Related messages: Evaluation of negative and positive health effects of n-3 fatty acids as constituents of food supplements and fortified foods

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The Norwegian Scientific Committee for Food Safety

The Norwegian Scientific Committee for Food Safety (VKM) has on request from The Norwegian Food Safety Authority assessed risks of of decomposition substances and oxidation products in fish oils.

In accordance with the terms of reference, the main focus is on production of fish oil and on fish oil used as food supplements (i.e. in bottle or encapsulated). Other marine sources for oil production such as krill and seal blubber, as well as emulsions and microencapsulation of marine n-3 fatty acids for fortification of regular food, are not evaluated in detail.Furthermore, food supplement based on oil derived from the crustaceans Calanus finmarchicus, which is a growing business, has not been included.Major parts of this evaluation are descriptions of marine oil production and description of oxidation of marine oils as asked for by the Norwegian Food Safety Authority (Mattilsynet).The term “fish oil

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