Hello,
I have a speculation: if omega-3s are thermolabile and are present in something like flaxseed, and I sprinkle it on bread that I bake at a high temperature or grind it to thicken something like patties, will it also convert to a trans form as if I were frying with this oil?
Thank you.
You are considering the right direction. If the temperature is too high in terms of exceeding the smoke point of the contained O3—which can happen during bread baking—it will lead to the burning of these forms of fats with all the consequences in the form of structural changes in O3.
Questions answered by
Mgr. Martin Jelinek
Lecturer and author of the educational system
Nutrition educator, lecturer, and author of the educational system and the ZOF learning application.
Mgr. Martin Jelínek has been systematically involved in nutrition education since 1999. He is the founder of ATAC, the educational company behind NutriCourses, and the author of an educational system focused on nutrition, healthy lifestyle, and the practical application of nutrition knowledge.
He graduated from the Faculty of Science at Masaryk University in Brno. Throughout his professional career, he has combined nutrition, education, and the practical application of acquired knowledge. His educational system also includes the ZOF (Zone of Optimal Functioning) learning application, where students turn theory into practical work with meal plans.
In 2007, he launched the first intake of a six-month course focused on the education of nutrition advisors. Over time, this course became the foundation for the further development of the educational system and a range of specialised courses.