Flax-stabilized fatty acid compositions, methods for preparation thereof, and products containing the same are included. The stabilized fatty acid composition includes a fatty acid and a stable, milled or powdered flax component that is associated with the fatty acid component and that is present in an amount sufficient to increase the stability and shelf-life of the fatty acid component. The fatty acid component and flax component are substantially uniformly dispersed throughout the composition. A preferred method of preparing such stable fatty acid compositions includes mixing a stable, milled or powdered flax component and a fatty acid component to form a stable flax/fatty acid mixture.