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the claim
Cooking fish degrades its omega-3 fatty acids enough to make cooked fish a pointless source of omega-3.
the verdict
INSUFFICIENT LEANING
Recorded sources
0 sources for · 3 against
Is it true that cooking fish degrades its omega-3 fatty acids enough to make cooked fish a pointless source of omega-3?
Unclear. The retrieved items only partially address the claim: one study reports that cooking oxidizes some EPA and DHA in salmon, and another notes EPA and DHA were better preserved in certain cooked burgers, but none establishes that cooking degrades omega-3 enough to make cooked fish a pointless source.
Verdict: PARTIAL LEAN · 0 sources for, 3 against · Last checked
Evidence against · 3
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Effects of culinary treatments on the lipid nutritional quality of fish and shellfish - PMC Lock. (n.d.). pmc.ncbi.nlm.nih.gov. https://doi.org/10.1016/j.fochx.2023.100856
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More against · 2
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C, A., T, P., & F, S. (2018). Enrichment of Cinta Senese burgers with omega-3 fatty acids. Effect of type of addition and storage conditions on quality characteristics. zenodo.org. https://doi.org/10.3989/gya.0671171
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Profiling of Omega-Polyunsaturated Fatty Acids and Their Oxidized Products in Salmon after Different Cooking Methods. (2018). hal.umontpellier.fr. https://doi.org/10.3390/antiox7080096
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