Table 1.

Ranges assigned to oxidative quality categories for the fats and oils assessed in the dataset. These ranges allow nutritionists to give broad assessments of the oxidative quality of the fat sample they are evaluating ⁹ , ¹¹

	Peroxide value	2‐Thiobarbituric acid value (ppm)
	(meq kg−1)	Non‐fish oils	Fish oils
No oxidation	<5	<0.5	<5
First signs of oxidation	5–10	0.5–1	5–10
Oxidation	10–20	1–2	10–20
Strong oxidation	>20	>2	>20