Paul Saladino· MD
Omega-3s in sardines are also very likely rancid (oxidized) after 3-5 months, but canned sardines have a shelf life of 3-5 years.
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The headline is broadly defensible, but the qualifications matter. Effect sizes vary by population, the strongest claims rest on shorter trials, and credible voices push back on how it's typically framed.
Omega-3s in sardines are also very likely rancid (oxidized) after 3-5 months, but canned sardines have a shelf life of 3-5 years.
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I don't try to eat out of a can which will definitely oxidize the omega-3s because they use very high heat to seal the canned food
But omega-3s are very fragile because they are polyunsaturated fats and they have multiple double bonds. They are actually far more unstable than omega 6s like linoleic acid and seed oil. This isn't a problem if you're eating a fish fresh. But if you're eating fish in a can that was packed into the can at 121° centigrade and then sits on a shelf for 3 to 5 years, could that be a problem?