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Risk and benefits from consuming salmon and trout: a Canadian perspective.
Dewailly E, Ayotte P, Lucas M, Blanchet C.
Unité de Recherche en Santé Publique, Centre Hospitalier Universitaire de Québec (CHUQ-CHUL) and Université Laval, Québec, QC, Canada G1V 2M2.
[email protected]
Abstract
Recent reports on the presence of persistent organic chemicals in wild and farmed salmon have left consumers and health professionals confused regarding the safety of regular fish consumption. The objectives of this study were (1) to compare concentrations of key contaminants and the essential nutrients omega-3 fatty acids between farmed and wild salmon and trout, and (2) to balance risks and benefits from regularly consuming these species. Concentrations of mercury, polychlorinated biphenyls, dioxins and furans as well as omega-3 fatty acids were determined in fillets from farmed salmon and trout bought in various markets located in Quebec, Canada, as well as in fillets from wild salmonids obtained from fishermen and various Canadian agencies. While differences were observed between market (farmed) and wild fish with regard to the concentrations of mercury and polychlorinated biphenyls, overall the concentrations of contaminants were low, such that the regular consumption of these fish would not cause tolerable daily intakes to be exceeded. Our results indicate that salmon and trout sold in Quebec markets, which as in markets located elsewhere in North America originate for the most part from Chilean farms, can be consumed regularly to achieve optimal nutritional benefits from omega-3 fatty acids, without incurring significant contaminant related health risks.
Sources of the very-long-chain unsaturated omega-3 fatty acids: eicosapentaenoic acid and docosahexaenoic acid.
Racine RA, Deckelbaum RJ.
Ecole Nationale Supérieure d'Agronomie et des Industries Alimentaires, Institut National Polytechnique de Lorraine, Vandoeuvre-les-Nancy Cedex, France.
Abstract
PURPOSE OF REVIEW: We assess the toxicological, environmental and economic aspects of sources of fish oil and omega-3 fatty acids (n-3 fatty acids).
RECENT FINDINGS: Fish oils are the most common source of the very-long-chain n-3 fatty acids eicosapentaenoic acid and docosahexaenoic acid, which have protective and beneficial effects on conditions such as cardiovascular, inflammatory, or neurological diseases. Fish oils can also be potential hazards for human health, because of external pollutants bio-accumulating in fish. Wild and farmed fish are generally both similar in n-3 fatty acid content but may vary in terms of potential toxins. Reports on aquaculture and fish oil production, and other sources of n-3 fatty acids, are reviewed to assess which may be more suitable economically and ecologically for higher fish oil production and availability.
SUMMARY: Although today's fish oil production meets demand, it is likely that this will not be able to increase without adversely affecting the world's wild stock of fish. Neither wild nor farmed fish constitute a sustainable source of n-3 fatty acids for supplementation. Solutions may be found through the evolution of the current aquaculture system or the utilization of alternative manufacturing sources for increasing intakes of n-3 fatty acids.
PMID: 17284998 [PubMed - indexed for MEDLINE]
Lipid composition and contaminants in farmed and wild salmon.
Hamilton MC, Hites RA, Schwager SJ, Foran JA, Knuth BA, Carpenter DO.
AXYS Analytical Services, Sidney, British Columbia, Canada, School of Public and Environmental Affairs, Indiana University, Bloomington, Indiana 47405, USA.
Abstract
Levels of omega-3 (n-3) and omega-6 (n-6) fatty acids and lipid-adjusted concentrations of polychlorinated biphenyls (PCBs), dioxins, toxaphene, and dieldrin were determined in 459 farmed Atlantic salmon, 135 wild Pacific salmon, and 144 supermarket farmed Atlantic salmon fillets purchased in 16 cities in North America and Europe. These were the same fish previously used for measurement of organohalogen contaminants. Farmed salmon had greater levels of total lipid (average 16.6%) than wild salmon (average 6.4%). The n-3 to n-6 ratio was about 10 in wild salmon and 3-4 in farmed salmon. The supermarket samples were similar to the farmed salmon from the same region. Lipid-adjusted contaminant levels were significantly higher in farmed Atlantic salmon than those in wild Pacific salmon (F = 7.27, P = 0.0089 for toxaphene; F = 15.39, P = 0.0002 for dioxin; F > or = 21.31, P < 0.0001 for dieldrin and PCBs, with df = (1.64) for all). Levels of total lipid were in the range of 30-40% in the fish oil/fish meal that is fed to farmed salmon. Salmon, especially farmed salmon, are a good source of healthy n-3 fatty acids, but they also contain high concentrations of organochlorine compounds such as PCBs, dioxins, and chlorinated pesticides. The presence of these contaminants may reduce the net health benefits derived from the consumption of farmed salmon, despite the presence of the high level of n-3 fatty acids in these fish.
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Zmieniony przez - s.m.p.a. w dniu 2010-08-17 19:49:24
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