Quebec City, March 16, 2005—According to a study released today by researchers Carole Blanchet, Michel Lucas, and Éric Dewailly of Centre hospitalier de l’Université Laval and Institut national de santé publique du Québec, farmed Atlantic salmon and rainbow trout are as healthy to eat as their wild counterparts. In fact, they contain at least as much omega 3 and their concentrations of environmental contaminants are very low. Consumers are therefore free to eat either farmed or wild salmon and trout and enjoy the cardiovascular benefits they provide!

The fattier the salmon, the more long-chain omega 3 fatty acids it contains. According to analyses, the omega 3 fatty acid content of farmed salmon is similar to that of wild salmon, or about 800 mg/100 g. Fat content is five times higher in farmed trout than wild trout. Quantities of omega 3 fatty acids are three times higher in farmed trout (730 mg/100 g) than in wild trout (230 mg/100 g). These quantities are, however, similar in wild and farmed salmon.

Levels of environmental contaminants are very low in these two types of salmonids, whether wild or farmed. Dioxin and furan levels in salmon analyzed were similar regardless of origin. Concentrations of polychlorinated biphenyl (PCB) in farmed salmon were slightly higher than in wild salmon. However, mercury levels in wild salmon were higher than in farmed salmon. Concentrations of PCBs, dioxins, and furans in trout were similar regardless of origin. Once again, mercury levels in wild trout were slightly higher than in farmed trout. No pesticide residue was detected in samples of either wild or farmed salmon or trout.

Dine on salmonids to your heart’s content

In Quebec, fish consumption guidelines are established by the Canadian Food Inspection Agency (CFIA) and Health Canada. Analysis shows that none of the samples exceed the standards for PCBs, dioxins, furans, or mercury. In fact, the maximum values observed were generally far below these standards. The level of contaminants that could be ingested based on the number of times farmed salmon and trout are consumed daily was also calculated. Even if farmed salmon or trout is consumed seven times a week (180 g/meal), the levels ingested do not exceed 40% of the maximum amounts allowed.

The American Heart Association and the International Society for the Study of Fatty Acids and Lipids recommend consuming fatty fish at least twice a week or at least 500 mg of omega 3 per day. One 180 g (6 oz.) serving provides slightly more than 1,500 mg of omega 3 for farmed Atlantic salmon, about 1,300 mg for wild salmon or farmed trout, and about 400 mg for wild trout.

In recent years, a number of studies have shown that consuming fish protects against cardiovascular disease, certain cancers, and other diseases, such as rheumatoid arthritis, diabetes, etc. This benefit can be attributed to the omega 3 fatty acids found specifically in fish, shellfish, and other marine mammals.

Methodology

Ministère de l’Agriculture, des Pêcheries et de l’Alimentation du Québec (MAPAQ) gathered samples of farmed salmon and trout in certain supermarkets across Québec. The wild fish came from numerous fishermen’s organizations, including one in Gaspésie. In total, 46 farmed salmon and 37 farmed trout and 10 wild salmon and 10 wild trout were analyzed to evaluate their fatty acid content and level of environmental contaminants. The fatty acids were analyzed by CHUL and the environmental contaminants by MAPAQ, namely PCBs, dioxins, furans, pesticides, and mercury.

Even though it was impossible to know the diet of the farmed salmonids, the results showed that farmed salmonid feed was little contaminated by PCBs, dioxins, furans, pesticides, and mercury.

This study was made possible thanks to a grant from MAPAQ, Innovation and Technology Branch, and Ministère de la Santé et des Services sociaux du Québec, General Public Health Branch.

The results were presented as part of the “Omega 3, Cardiovascular and Mental Health: The Experts Speak Out” day organized by Université Laval’s Lucie and André Chagnon Chair for promoting an integrated approach to health. Created by Fondation Lucie et André Chagnon, the chair’s goal is to promote overall health and prevent disease by supporting credible scientific evaluation of complementary and alternative approaches and their integration into healthcare practices.

Source:

Valérie Reuillard

Press Relations

Université Laval

Tel.: (418) 656-3952