On the one hand, farmed salmon has more heart-healthy omega-3 fatty acids than wild salmon. On the other hand, it also tends to have much higher levels of chemical contaminants that are known to cause cancer, memory impairment and neurobehavioral changes in children. Whats a consumer to do?
In general, a new study shows that the net benefits of eating wild Pacific salmon outweigh those of eating farmed Atlantic salmon, when the risks of chemical contaminants are considered, although there are important regional differences.
Those are the conclusions of Barbara Knuth, Cornell professor of natural resources who specializes in risk management associated with chemical contaminants in fish, and Steven Schwager, Cornell associate professor of biological statistics and computational biology and an expert in sampling design and statistical analysis of comparative data. The two have co-authored a benefit-risk analysis of eating farmed versus wild salmon in the Journal of Nutrition (November, Vol. 135).
Joseph Schwartz | EurekAlert!
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