Study Discusses Benefits and Risks of Eating Farmed and Wild Salmon

US - Salmon is considered a health food by many, because of its omega-3 fatty acids and, less significantly, its protein. However, are the farmed (mostly Atlantic salmon) and wild salmon fish (mostly pacific salmon) the same in terms of their health benefits and risks?

Farmed salmon or Atlantic salmon, are contaminated with more environmental pollutants such as mercury, PCBs, and dioxins compared to Pacific salmon, mostly from Alaska. Many consumers have a choice between farm-raised and wild salmon.

A recent study published in the Nov. issue of the Journal of Nutrition compared the cancer and non-cancer health risks of exposure to the pollutants in salmon. In addition, the study looked at the benefits associated with consumption of salmon fish.

Eating salmon fish, regardless of the type, can give people the recommended amounts of n-3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) without an unacceptable noncarcinogenic risk.

However, eating salmon fish, Pacific or Atlantic, cannot provide enough n-3 fatty acids without facing an unacceptable carcinogenic risk.

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Source: foodconsumer.org

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