Fish: omega-3's good, toxins bad

[Johnka]

This is a question I've always wondered: do the benefits of the DHA and EPA in fish oil outweigh the potential hazards of toxins in the fish? A new study addressed this issue, and concluded that the benefits exceed the risks for wild Pacific salmon, but the risks exceed the benefits for farmed Atlantic salmon as a group. But I was glad to see that farm-raised salmon from Chile were found to contain the lowest concentrations of pollutants (in the farm-raised group).


Here's the full release:

Benefits of Eating Farmed Salmon Called into Question in New Study

Contact: Catherine Herman (518) 437-4980

ALBANY, N.Y. (November 22, 2005) -- The health benefits associated with eating farmed salmon have been questioned by a new report recently published in the Journal of Nutrition. While health benefits of eating salmon, such as prevention of sudden cardiac death, have been well documented, new research indicates that some of the toxic pollutants found in both farm-raised and wild salmon counteract the beneficial effects of the omega-3 fatty acids present in the fish and may increase the risk of other diseases. The article, "Quantitative Analysis of the Benefits and Risks of Consuming Farmed and Wild Salmon," appears in the Nov. 2005 issue of the journal.

"We performed a quantitative analysis of the benefits versus the risks of consuming farmed and wild salmon," said David O. Carpenter, MD, Director of the Institute for Health and the Environment at the University at Albany's School of Public Health. "The risks from salmon consumption are caused by the contaminants, which increase the risk of cancer. In the developing fetus, some of these contaminants cause harm to the nervous system, leading to a reduced IQ and shortened attention span."

"The presence of contaminants in the farm-raised salmon at least partially offset the benefits of consumption," said lead author Jeffrey A. Foran, president, Midwest Center for Environmental Science and Public Policy and adjunct professor at the University of Illinois-Chicago. "While the benefits from eating foods such as salmon that contain omega-3 fatty acids include reduced risk of dying of a cardiac arrhythmia after a heart attack, omega-3 fatty acids are not known to have any beneficial effect in preventing cancer," added Foran, who is also an associate faculty member with UAlbany's Institute for Health and the Environment. "Omega-3 fatty acids are present in all salmon, but at substantially higher concentrations in farmed than in wild salmon."

The authors used the fish consumption advisories developed by the U.S. Environmental Protection Agency for cancer and non-cancer health effects and the fish consumption advisory issued by the American Heart Association to develop a quantitative comparison of the benefits and risks caused by consumption of farmed and wild salmon. The advisories conclude that younger people are at risk of accumulating carcinogenic agents in their bodies and harming a developing child, but are not at risk of a heart attack.

The analysis concluded that the benefits exceed the risks for wild Pacific salmon, but the risks exceed the benefits for farmed Atlantic salmon as a group.

* Children and younger people, especially women of child-bearing age, pregnant women, and nursing mothers should reduce their exposure to the contaminants found in salmon.

* For people at risk for heart attacks, a diet that includes omega-3 fatty acids is important, but eating salmon that is high in contaminants is not necessary. Omega-3 fatty acids can be consumed in many forms of seafood, including wild salmon, farm-raised salmon from Chile (which were found to contain the lowest concentrations of pollutants in farm-raised populations), and in some oils, nuts, and vegetables.

The findings reinforce the recommendations given by the authors in earlier publications: Consumers should be informed about where the salmon they purchase comes from, and the salmon aquaculture industry should find ways to provide a product that does not contain high levels of contaminants. Recent studies from Scotland, for instance, have reported that feeding farmed salmon plant-based oils except for the last 24 weeks resulted in salmon with significantly lower levels of contaminants but with 80 percent of the healthy omega-3 fatty acids obtained from the standard diet.

[OldGuy]

I love salmon but I won't but the Atlantic farm rasied becasue of this. I have read other studies that concluded the same thing. I wait for my store to have the wild salmon (every so often they do) before I buy.

Thanks for posting this.

[Johnka]

Originally posted by OldGuy:
I love salmon but I won't but the Atlantic farm rasied becasue of this. I have read other studies that concluded the same thing. I wait for my store to have the wild salmon (every so often they do) before I buy.

Thanks for posting this.

I'm the same way, but it appears that Chilean farmed salmon is back on the menu.

I used to get frozen salmon burgers at Costco that were made from wild salmon. Can't find them anymore though

[Happy]

Yeah my wild salmon needs are based on Costco's supply too. I love putting the frozen patties - cooked - on top of quinoa pasta w/ pesto and brocolli.

[kuri]

Thanks for the info John.

Can anyone guess as to the possible impact of eating raw vs cooked salmon?

Would there be any greater risk in eating it raw?

We eat salmon sashimi roughly once a week, and I'm guessing it's farmed Pacific salmon.

[cappuccino]

I'd like to know the verdict on raw salmon too. I'm a sashimi addict. I figured that if it was sushi grade, it wouldn't be farm-raised.

I bought some canned salmon that was wild (Johnny Boy, I think) and there was a decent recipe for salmon patties.

I also heard that the oils such as in pills have been for the most part decontaminated.

[Johnka]

I also have read that the fish oil capsules don't have toxins, but I think very few studies have been done.

I'm not sure about raw salmon, but my guess is that it's the same as cooked, as far as toxins are concerned.

[TennesseeGentleman]

Originally posted by Johnka:
I also have read that the fish oil capsules don't have toxins, but I think very few studies have been done.

What is your fish oil capsule dosage level? And, has this caused you to revaluate it?

[TennesseeGentleman]

?

[Kaiser]

Cap, I think the amount of actual salmon you are consuming per sitting is pretty small (less than if you had a filet) - even if you are consuming it once a week, you are talking about 3-4 ounces of fish per order. At least that's my guess from thinking about it for my own sushi habit.

According to my b-i-l, the doctor, a more realistic concern from regular sushi carnage is the threat of intestinal parasites rather than toxic buildup.

[Johnka]

TNG, I only take about 2-4 grams of fish oil a day. I know that JB recommends more, but I get a pretty good omega-3 to omega-6 balance through other means as well (eating some milled flax seeds, avoiding corn oil, etc.).

Plus, I have heard some people experience a light head and dizziness when they consume 10+ grams of fish oil a day. Probably because it's a good blood thinner, but I'm not convinced yet that this much is necessary.

[Kaiser]

John, I was experiencing that when I was consuming 6g/day. I haven't had the issue since cutting back to 3g/day. And like you, I eat ground flax seed as well.

This brings up an interesting discussion I was having today. I find it absolutely amazing that the dietary recommendations of integrative health experts (e.g. Dr. Andrew Weil) and nutritional experts (like Dr. John Berardi) are very similar, almost to the point of being identical. Aside from protein requirements (of which there is still no concensus even in exercise nutrition community), they are the same. Dr. Weil has been preaching this for over a decade now, and the exercise community has recently come on board as well. Pretty cool and easier for me since I don't have to try to parse between the two.

[TennesseeGentleman]

Thanks, guys.

[Johnka]

I remember you saying that, Kaiser. I also heard it from a few other people.

Great observation on Dr. Weil. I'll have to read more about him.

[Q.]

"But I was glad to see that farm-raised salmon from Chile were found to contain the lowest concentrations of pollutants (in the farm-raised group)."

John,

I could have sworn that info was released quite some time ago and, if it was, we probably talked about it. Still, the risk assessment info is great news. I'm still buying the wild Coho... it's not as expensive as the other stuff. Unfortunately, I don't even LIKE the farm raised taste anymore... guess I'm a salmon snob!

[Q.]

WTF!!!

"Omega-3 fatty acids are present in all salmon, but at substantially higher concentrations in farmed than in wild salmon."

Man, I got that one all wrong. I wonder why this is...? I think I'll stick to my Coho salmon and ground flax with my oatmeal.

[Johnka]

Huh, I didn't see that quote the first time around either, Q. It was my understanding that the overall amount of omega-3's was about the same in wild vs farmed, but that farmed had more overall fat. So wild would have a higher omega 3 to 6 ratio, and thus a better balance of fats.

I'll have to check the USDA database when I get home.