Ahiflower Oil

In 2019, Health Canada received a submission from Nature's Crops International to allow the sale of Ahiflower® oil in Canada as a food ingredient in a wide variety of food categories at levels that provide up to 375 mg stearidonic acid per serving of food.

In order to determine whether this oil could be sold in Canada as food, scientists at Health Canada with expertise in molecular biology, microbiology, toxicology, chemistry, and nutrition conducted a thorough analysis of the data and the protocols provided by the applicant to ensure the validity of the results. To ensure that the Ahiflower® oil is safe for consumption, the scientists considered how the product was developed, its composition, whether it could be toxic or cause allergic reactions, and its predicted dietary exposure in the Canadian population.

Scientists with expertise in molecular biology, microbiology, toxicology, chemistry and nutrition conducted a thorough analysis of the data and the protocols provided by the applicant to ensure the validity of the results.

Following this assessment, it was determined that the use of Ahiflower® oil is safe as an ingredient for use in foods and beverages at a level providing up to 375 mg stearidonic acid per serving of food.

Related content:

• Technical summary