Are Omega-3 and other EFAs destroyed through cooking?

Dear KC,

We and others have measured the levels of DHA and EPA in raw vs. cooked fish. Our studies are consistent with those from other research groups which have generally indicated that very little or no significant reduction in the percentages of omega-3 fatty acids as DHA and EPA in the total fat occurs with normal cooking procedures for fatty fish. Of course, the amount of DHA and EPA per 100 grams of fish typically goes up significantly after cooking since the cooking process eliminates some of the water associated with the raw fish.

Return to FAQ