We all know that Salmon is a rich source of omega-3 fatty acids, and proteins, which help protect heart health and decrease inflammation. However, the consumption of salmon presents some health risks as well, because of environmental pollutants, parasitic infections and industrial farming methods. The contaminant levels in farmed salmon exceed those of wild salmon, because it contains higher amounts of PCBs (polychlorinated biphenyls) and other pollutants, which can increase cancer risk and hormone problems. Let’s see how…Contaminants in farmed SalmonThe fish feed used in salmon farming, contains persistent organic pollutants which include PCBs, dioxins and heavy metals. The contaminants in fish feed originate from contaminated sources, which then accumulate in the feed. Research indicates that farmed salmon contains five to ten times more PCBs, than wild salmon does. Women who consume PCBs face higher risks of developing cancer, and they also become more likely to develop diabetes, obesity and experience stroke symptoms. Research shows that seven out of ten farmed salmon fillets sold in stores, contain dangerous levels of contaminants. The body retains these toxins for many years, because of their extended half-lives.
Mercury and heavy metalsThe mercury levels found in salmon affect both wild and farmed fish populations, but the amounts vary based on their habitat. The brain together with nervous system tissues become damaged, when people encounter mercury exposure, yet pregnant women and children face the highest risk. The presence of arsenic, together with other heavy metals in the environment leads to additional health risks. Scientists use testing methods to monitor how people get exposed to toxic substances.Parasites and bacteria risksAnisakis parasites found in undercooked or raw salmon cause anisakiasis, which leads to stomach problems and nausea in people who eat infected fish. The number of parasites found in wild salmon exceeds the number found in farmed salmon. The bacteria Listeria grows in smoked and raw salmon, which results in foodborne illnesses for consumers. Health experts recommend against eating raw salmon unless it has undergone sufficient freezing procedures.
Farmed vs. Wild Salmon differencesSalmon raised in pens through farming operations, consumes pellet feed which contains high levels of contaminants. Wild salmon feeds on its natural prey, which results in leaner meat with reduced pollutants, but possible parasite presence. The omega-3 content in farmed salmon originates from feed, but the product contains more calories and fat than wild salmon. Research indicates that farmed salmon should be consumed only once per month, while wild salmon can be eaten two to three times per week.Safe portion sizesPeople should consume salmon in portions of 4 ounces (roughly 113 grams) cooked per serving, while limiting their intake to two times per week. The consumption of salmon at this level delivers health advantages without exceeding toxic substance thresholds. People who consume fish frequently, develop higher levels of mercury and PCBs in their bodies. The high sodium content in smoked salmon, requires people to reduce their serving size, because it negatively affects heart health. People should consume sardines as their main fish source because they have lower mercury levels. Pregnant women should restrict their weekly seafood consumption to 8-12 ounces (maximum of 340 grams) in total. People need to monitor their food consumption to maintain safety levels.Cooking methods The internal temperature of salmon should reach 145°F to eliminate parasites and bacteria during cooking. Avoid consuming salmon raw, and steam, or bake it. Freezing salmon at -4°F for seven days, will eliminate Anisakis parasites. High-heat charring should be avoided, because it produces carcinogenic compounds over the long run. One should wash their hands and all contact surfaces, after handling raw fish.Disclaimer: This article is informational only and not a substitute for medical advice
