Is Linseed Oil Food Safe? Everything You Need to Know About - Flaxseed (Linseed) Products Pro

1. Are Flaxseed and Linseed Oil the Same?

Yes — flaxseed and linseed both come from the same plant: Linum usitatissimum.
The terms differ mainly based on regional usage and purpose:

Term	Region/Common Usage	Main Purpose
Flaxseed	North America (e.g., USA, Canada)	Food and nutritional supplements
Linseed	UK, Commonwealth countries	Industrial uses (e.g., wood finishes)

Flaxseed vs Linseed

“Flaxseed” is used when referring to food, while “linseed” is often used in industrial contexts. However, linseed oil can be food-grade if properly processed and labeled as such.

2. Linseed Cost Structure, Beneficial & Harmful Compounds

A. Cost Breakdown

Cost Category	Description
Raw Material	Fluctuates with weather and supply; ~$600/metric ton (FAOSTAT, 2023)
Processing	Includes pressing, filtering, refining (food-grade requires more steps)
Packaging & Shipping	Requires oxidation-resistant packaging and often cold chain logistics

B. Beneficial Compounds in Linseed (per 100g oil)

Compound	Approximate Amount	Function & Notes
Alpha-linolenic acid (ALA)	50–60g	An omega-3 fatty acid linked to cardiovascular benefits (Goyal et al., 2014)
Lignans	Trace amounts	Phytoestrogens with antioxidant and potential anti-cancer effects
Vitamin E (tocopherol)	~17mg	Antioxidant that protects cell membranes

C. Potentially Harmful Substances

Compound	Source	Risk Summary
Oxidation products	Light/heat exposure	May cause inflammation or cellular damage
Benzo[a]pyrene	Incomplete refining or burning	Classified as a carcinogen (IARC, 2020)
Heavy metals	Contaminated soil or machinery	Toxic to the kidneys, liver, and nervous system

Linseed oil is rich in ALA, making it a great plant-based omega-3 source.
Proper storage is crucial to prevent oxidation.
Only refined and food-grade linseed oil is safe to consume due to the removal of impurities and toxins.

3. Linseed Oil Processing: Crude vs Refined

A. Processing Flow

Step	Description	Purpose
Cold Pressing	Mechanical extraction below 40°C	Retains nutrients like ALA
Crude Filtration	Removal of hull particles, wax, and proteins	Prepares oil for refining
Refining	Degumming, neutralization, and deodorization	Removes harmful substances, improves shelf life

B. Key Refinement Techniques

Process	Purpose	Example Method
Degumming	Removes phospholipids and mucilage	Water or acid treatment
Neutralization	Removes free fatty acids (oxidation risk)	Alkali wash with NaOH
Deodorization	Removes odor-causing volatile compounds	Vacuum steam distillation
Activated Carbon Filtration	Adsorbs carcinogens like benzo[a]pyrene	Final stage purification

Crude linseed oil is not safe for consumption.
Food-grade oil goes through multi-step refining to eliminate harmful compounds.
Look for cold-pressed, filtered, and labeled edible linseed oil.

4. Linseed Oil Food Safety – FAQ

Q1: Can I eat the linseed oil from a hardware store?
A: No. Only food-grade linseed/flaxseed oil is safe for consumption. Industrial linseed oil may contain solvents and harmful residues.

Q2: What makes linseed oil unsafe when unrefined?
A: It may contain oxidation byproducts, pesticide residues, or carcinogens like benzo[a]pyrene.

Q3: How should edible linseed oil be stored?
A: In dark, airtight containers, refrigerated after opening to slow oxidation.

Q4: What does “cold-pressed” mean?
A: Oil was extracted without heat, preserving nutrients like ALA. It’s ideal for food use but has a shorter shelf life.

Q5: Is linseed oil better than fish oil for omega-3s?
A: Flaxseed oil provides ALA, a precursor to EPA/DHA found in fish oil. Conversion rate in humans is low (~5–10%), so it’s best for vegetarians.

Q6: Can cooking with linseed oil be harmful?
A: Yes. Linseed oil has a low smoke point (~107°C). High heat destroys ALA and may produce harmful compounds.

References

FAOSTAT. (2023). World production and trade statistics: Flaxseed. Retrieved from https://www.fao.org/faostat
Goyal, A., Sharma, V., Upadhyay, N., Gill, S., & Sihag, M. (2014). Flax and flaxseed oil: an ancient medicine & modern functional food. Journal of Food Science and Technology, 51(9), 1633–1653. https://doi.org/10.1007/s13197-013-1247-9
International Agency for Research on Cancer (IARC). (2020). IARC Monographs on the Identification of Carcinogenic Hazards to Humans. Retrieved from https://monographs.iarc.fr