Flax Oil Facts

With reams of research supporting omega-3s’ role in improved brain, heart and immune function, among other things, it’s no wonder everyone wants a piece of the omega-3 pie, from consumers looking to improve their current and long-term health to product developers with their eyes on improving the nutritional profile of their offerings.

At the outset, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) garnered most of the attention. But soon enough, vegetarians, non-fish-eaters and manufacturers looking for less-fishy-flavored options for fortifying their products began seeking nonmarine sources of omega-3. Enter flaxseed.

The seed of the flax plant (Linum usitatissimum) is 42% oil, more than half of which is the omega-3 alpha-linolenic acid (ALA). Flaxseed is also a good source of fiber, protein and plant-based lignans.

But there’s a problem. While the hard outer shell protects the delicate ALA from oxidation, it also makes the seed nearly indigestible, minimizing its nutritional benefit. Removing the shell or grinding the seed is one way to boost ALA bioavailability; flax oil is another option.

Although losing the seed’s tough exterior also means losing the fiber and lignans, and their related health benefits, flax oil retains the lipid-lowering properties of flaxseed. “Flax oil contains the highest level of the plant-based essential fatty acid ALA, which represents 55% to 57% of the fatty-acid profile of the oil,” says Kelley Fitzpatrick, M.Sc., director of health and nutrition, Flax Canada 2015, Winnipeg, Manitoba.

Flax oil adds nutrition and nutty flavor when added to vinaigrettes, salad dressings and dips, or it can be used on its own as a finishing drizzle over vegetables, soups, salads and pasta. It can also be used in dairy products (milk, yogurts), refrigerated beverages (smoothies), and margarines and spreads.

“All omega-3 fatty acids are challenged by shelf-life issues, in particular limited oxidative stability, especially in foods such as toasted breads or extruded, longer-shelf-life products such as cereals and some prepared foods,” Fitzpatrick says. “Fish oil omega-3s have greater challenges with stability because of their chemical structure.” DHA and EPA have more double bonds than ALA, making them highly sensitive to oxidation.

Currently, there is no RDA for omega-3s in the United States, but the National Academy of Sciences’ Institute of Medicine (IOM) recommends 1.6 grams per day of ALA for men and 1.1 grams per day for women. Consumers meeting those levels are likely doing so through supplements, which are more widely available than foods that contain flax oil ... for now.

“Although the exact number of products that contain flax oil on the retail market is not available, we do know by the growing value of the market that the number is increasing,” Fitzpatrick says, noting the market for plant oils, especially flax oil, is expected to rise at a CAGR of 22.0% between 2007 and 2011 to $63.9 million.