Weighing the Pros and Cons

Article 1

Title: Risk-Based Consumption Advice for Farmed Atlantic and Wild Pacific Salmon Contaminated with Dioxins and Dioxin-like Compounds

Journal Source: Environmental Health Perspectives

Link: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1257546/

Article 2

Title: Omega-3 Fatty Acids

Journal Source: University of Maryland School of Medicine

Link: http://www.fishcapsule.com/docs/133-Omega-3-Fatty-Acids.pdf


Summary: A study by the Maryland School of Medicine found that Atlantic salmon that were farm raised had an average of 1.09 to 1.83 grams of EPA and DHA per 3-oz servings. On the other hand, wild caught salmon were shown to only have around .90 to 1.56 grams of EPA and DHA per 3-oz serving.This same survey also showed that an alternative to salmon is Pacific and Atlantic herring, which had 1.71 and 1.81 grams per 3-oz serving respectively. Although farm raised salmon had a higher amount of DHA and EPA, there is a large downside. A report by the Environment Health Perspectives research groups found that several organic contaminants were found in farmed Atlantic Salmon, as well as wild pacific salmon. The report also found levels of polychlorinated biphenyls, toxaphene, dieldrin, dioxins, and polybrominated diphenyl. These toxins counteract the beneficial effects of the omega-3's within the fish and increase the risk of other diseases. The most harmful of these toxins is 2,3,7,8-tetrachlorodibenzo-p-dioxin (TCDD), which is a group I carcinogen. Residents of Seveso, Italy, showed a reduction of plasma levels in the blood. Children exposed to dioxin showed altered lymphocytes and thrombocytes. Although levels of toxins have dropped in recent years, farmed Atlantic salmon and wild Pacific salmon still contain some toxins; you must decide if the increased level of omega-3's is worth the risk of consuming these toxins.