Fish..... food for thought

[TWB]

This article came to my wife by way of an e-mail newsletter. I thought some of you might like to read it. It seems to reinforce some of the negative issues concerning farmed salmon.
Jerry


Numerous studies have shown that fish oil can ameliorate many conditions, such as heart disease, depression, rheumatoid arthritis, eye health, and menopausal conditions. But recently, the news about fish has indicated that you have to be careful about what you eat. Some fish, especially tuna, shark, and grouper, have been found to contain toxic levels of mercury. And recently, researchers found that farm-raised salmon contains detrimental amounts of other toxins, such as polychlorinated biphenyls (PCBs).

I know this is troubling for many of you who have been eating fish to promote better health. Let me sort out the information presented in the study for you, then offer my advice on which salmon is safe to eat.

Study Details

In the January 9, 2004 issue of Science, researcher Ronald Hites, Ph.D., reported that farm-raised salmon has significantly higher levels of toxic PCBs than wild salmon. These compounds were banned in the United States in the late 1970s because they were associated with increased risk for cancer and birth defects; residues are still found in the environment 25 years later. Elsewhere in the world, PCBs are found in some paints, flame retardants, and industrial wastes, and pollute the waters in Europe even more than those in the United States.

As part of the study, fellow researcher David O. Carpenter, Ph.D., tested more than 2.1 tons of farmed and wild salmon from the United States, Canada, Chile, Scotland, Denmark, and other countries around the world. They found that the farmed salmon contained up to ten times as much PCBs as wild salmon.

Difference Between Wild and Farmed

The biggest difference in wild and farm-raised salmon is what the fish eat. In the wild, fish eat other fish or plants, like wild algae, which promotes the development of omega-3 fatty acids. Of course, if the fish swim in polluted waters, it is more likely that these fish will be contaminated—after all, they've dined on toxic fish. The bigger the fish, the bigger the problem.

Farm-raised fish are given feed whose quality is questionable. They are fed fish meal (smaller fish chopped up with grains and animal fats) and fish oil. Typically, the fish used in the meal contain toxins, because they are caught in unsafe waters. This type of feed is used because it is the least expensive. Researchers believe that if the quality of the feed were to improve, the problem could be eliminated.

Controversy Over Farmed Salmon's Toxicity

Not surprisingly, this study has stirred the proverbial pot. Scottish fish farmers and wholesale fish distributors have put their two cents in. Both groups believe that salmon's benefits still out weigh the risks of PCBs. They use the FDA's guidelines to substantiate their position—and this is part of the controversy. Farm salmon consistently tests at the upper end or slightly higher than the safety limit determined by the FDA. However, the FDA's standards allow for 500 time more of the toxic PCBs than the Environmental Protection Agency's (EPA). Why don't the more stringent standards set by the EPA apply? Because the EPA governs what is "caught"—the FDA governs what is "bought," and farm-raised salmon is bought.

My Recommendations for Eating Salmon

If you apply the EPA's standards, you should only eat two
4-ounce servings of farm-raised salmon per month. And avoid fish farmed in Scotland and Denmark, as it was found to have the most contaminants. I personally believe you should avoid farm-raised salmon entirely. Dr. Hites believes that 16
4-ounce servings of wild salmon per month are safe. I agree.

There are two great sources of wild salmon that I recommend. One is SeaBear salmon. Another highly reputable company that sells wild Alaskan salmon is Vital Choice.

To learn more about omega-3 essential fatty acids or for healthy recipes, visit my Web site at drlark.com.


Here's to your health!


Susan M. Lark, MD