Hi there Novabonker. I fully understand your concerns and I know this will be very hard for many to swallow, but the study you are standing behind appears to be bias, once again funded for an alterior motive. In B.C. feed for farmed salmon is tested for contaminants before it is fed to the fish. The smolts are tested before entering the salt water pens. The farmer salmon are then tested during and just prior to harvesting. Buyers are well aware of the level of contaminants in the fish before they recieve and distirbute the salmon to stores and restaurants. I Remember reading a report that there are more contaminants in some fruits, vegetables, and meats, than found in wild or farmed salmon. In fact if you want a contaminant free diet, dont breathe.< sorry just bad humor
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I thought I would pass this along for those that may be interested.
http://www.acmesmokedfish.com/wholesale/salmonfacts.html The Facts About the Farmed Salmon Study
A study published in the January 2004 issue of Science measured the presence of chemical contaminants in wild and farmed salmon from throughout the world. The study results indicated that levels of chemical contaminants found in both farm raised and wild salmon were significantly lower than the current acceptable standards set by federal government agencies in the U.S., Canada, Europe, and the World Health Organization (WHO).
Researchers conducting the study measured average levels of PCBs in farmed salmon that are more than 50 times lower than the U.S. Food and Drug Administration (FDA) standard for PCBs in fish. Levels of other chemical contaminants measured in farm-raised salmon were also well below current regulatory levels established in the FDA and the WHO. The published study states that, “individual contaminant concentrations in farmed and wild salmon do not exceed U.S. Food and Drug Administration (FDA) action or tolerance levels for PCBS and dieldrin.” Yet, media reports about the study have confused consumers and raised their concerns about whether salmon is safe to eat. This confusion is fueled, in part, by the researchers’ use of guidelines established by the Environmental Protection Agency (EPA) for acceptable levels of contaminants in fish. In the U.S., the FDA, not the EPA, sets food safety standards.
Acme Smoked Fish Corporation’s seafood suppliers regularly test their products for a wide range of contaminants and diseases to assure they meet very specific guidelines. The raw materials must not only meet the U.S. Food and Drug Administration’s standards, but also those of local governing bodies and regulatory agencies where the fish is produced.
It is important to note that the testing method used by the researchers in this recently published study was flawed, as it did not replicate the manner in which fish is consumed. The study examined 700 samples of wild and farmed salmon procured from several sources around the world. The salmon was tested raw, with the skin on. The highest levels of contaminants in fish or animal protein are always found in the skin. By removing the skin, as consumers do before eating salmon, a significant number of contaminants are also removed. The FDA, in reviewing the study, concurred with this.
The published study failed to report that PCBS are widespread in the environment and therefore, present in many food products. PCBs, dioxins and dioxin-like compounds are also found in meat, poultry and dairy products. Because consumers eat so much more of these foods, they actually contribute more chemical contaminants to the human diet than farm raised salmon or other fish. For example, based on average American per capita consumption, PCB intake from salmon is only 1/8 the amount that people ingest from eating beef.
In commenting on the study, officials of the FDA said that salmon contains only “trace levels” of contaminants and that the health benefits gained by eating salmon far outweigh the risks. Hundreds of clinical studies have confirmed that the omega-3 fatty acids present in salmon and other fish can help to reduce the risk of heart disease, Alzheimer’s, diabetes, depression, premature births and arthritis symptoms. In addition, salmon is low in saturated fat and high in protein. Farm-raised salmon is one of the most available and affordable sources of these healthy omega-3 fatty acids.
“In the end, our advice is not to alter consumption of farmed or wild salmon,” stated an FDA official.
Based on an analysis of the study, the facts about chemical contaminants in food and the benefits of eating salmon, Acme agrees with the FDA. Furthermore, we find the study to have been biased and fundamentally flawed, rendering the results invalid. We feel compelled to point out that the study was funded and conducted by those with preconceived prejudices against aquaculture.
The health benefits of eating salmon – both wild and farmed – far outweigh any supposed risks.
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Topic: Fraser River Sockeye not at Risk From Fish Farms (Read 23862 times)