June 7, 2005 – Although salmon is rich in essential omega-3 fatty acids, which have a protective effect against cardiovascular disorders, researchers warn against contamination of farmed salmon with various toxic substances, which could contribute to the risk of contracting various cancers and other health disorders.
The results of a study1 States indicate that the dioxin content of farmed salmon is such that the consumption of these fish could constitute a danger to human health. Based on the maximum tolerable level of dioxins established by the World Health Organization as well as the risk criteria associated with exposure to these pollutants, the researchers believe that moderate consumption of farmed salmon increases the risks. to contract certain types of cancer and various diseases (immunity disorders, behavioral and memory disorders, cardiovascular disorders, developmental disorders of the prostate, spermatogenesis and the reproductive system).
The same researchers sounded the alarm last year by publishing the results of analyzes they had conducted on nearly two metric tonnes of farmed and wild salmon from around the world.2.3. Their results indicated that salmon from aquaculture had significantly higher contamination rates than wild salmon. Farmed salmon contained in particular residues of persistent pesticides or industrial contaminants such as industrial flame retardants or polychlorinated biphenyls (PCBs), which are now banned but still persistent in the aquatic environment.
The authors of these studies believe that the high levels of contamination observed in farmed salmon come from the feed fed to them on fish farms, which is made up of residues from the processing of fish and fish products. fish farming in which persistent industrial and agricultural pollutants accumulate.
According to the World Food and Agriculture Organization (FAO), annual production of farmed salmon has increased from 27,000 metric tonnes to 1 million metric tonnes over the past two decades. Today, more than half of the salmon in commerce comes from farm farms.
Researchers therefore advise consumers to avoid farmed salmon. They ask the authorities to oblige manufacturers to indicate on the packaging the origin of the salmon so that consumers can make an informed choice. Finally, they insist on the need to review the composition of the food served to farmed salmon.
It should be noted that, on the whole, it remains desirable to eat fish and that the benefits that can be derived from it for cardiovascular health are beyond doubt. However, published data on farmed salmon indicate that it would be better to prefer wild salmon, when available in commerce, or to consume species other than salmon.
Pierre Lefrançois – PasseportSanté.net
1. Foran JA, Carpenter DO, et al. Risk-based consumption advice for farmed Atlantic and wild Pacific salmon contaminated with dioxins and dioxin-like compounds.Environ Health Perspect. 2005 May; 113 (5): 552-6.
2. Hites RA, Foran JA, et al. Global assessment of polybrominated diphenyl ethers in farmed and wild salmon.About Sci Technol. 2004 Oct 1; 38 (19): 4945-9.
3. Hites RA, Foran JA, et al. Global assessment of organic contaminants in farmed salmon.Science. 2004 Jan 9; 303 (5655): 226-9.
