“Now you can put fish oil into food without affecting the taste,” said Lucas.
The fish-oil industry upholds its product as having an optimum ratio of EPA/DHA, mirroring the traditional oily fish diet that Danish researchers in the 1970s attributed to a low incidence of coronary heart disease among the Inuit.
That discovery paved the way for research into omega-3 and a booming global industry, where fish-oil producers say that by reaching into more and more food brands they can return an essential building block to human nutrition.
“We’re not adding something to the diet, but giving it back,” said Tysse, while admitting consumers might not be clear as to exactly what they are getting back.
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