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February 2, 2010
In Today's Issue
- Announcing: Doctor Approved Store Cupboard Remedies that Really Work...
- Which Is Healthier, Farmed Or Wild Fish?
- Celebrity Endorsed Weight Loss and Detox System
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Which Is Healthier, Farmed Or Wild Fish?
Dear Reader,
Adding fish to the diet is a natural source of beneficial omega-3 fatty acids, but may also raise concerns about contamination.
Many believe that farmed fish are healthier than those caught out in the wild, polluted ocean.
Always to be counted on for an opinion when it comes to animals and the environment, PETA (People for the Ethical Treatment of Animals) is asking all of us to refrain from killing and eating these tasty storehouses of good nutrition, launching an all out effort to rename them "sea kittens" instead.
All this might have you wondering if increasing the amount of fish in your diet is such a good idea after all.
Even CNNHealth's nutrition expert, Dr. Melina Jampolis, was drawn into the controversy when urging people to limit farm salmon eating to once a week in the absence of the fresh, wild kind.
So this prompted a closer look at the farm vs. fresh debate.
Salmon is a fantastic source of omega-3 polyunsaturated fat and protein, while also low in calories and saturated fat.
The good for you omega-3 fatty acids have been shown to cut the risk of sudden cardiac death, and are also linked to better cholesterol numbers.
In fact, six ounces of East Coast Atlantic salmon has more DHA and EPA (omega-3 fatty acids) than the same amount of wild salmon, shrimp, chicken or beef. And with heart disease being the leading cause of death in the U.S., there's no time like right now to make salmon, or another tasty fish like mackerel, herring, lake trout, sardines or albacore tuna a regular part of your diet.
It's these benefits to the heart that have the American Heart Association calling for all of us to eat fish two times per week, especially the fatty fish like salmon.
It's also important to trim the skin and fat (you reduce toxins by 12 to 40% by trimming fat at the belly and back) as much as you can, and either grill or broiling to keep the preparation method as free from added fats as possible.
Confusing the issue are the studies that found certain species of fish contaminated with methylmercury, dioxins and polychlorinated biphenyls (PCBs).
A 2003 Environmental Working Group report showed that farmed salmon in the U.S. has the highest levels of PCBs. Another study, widely publicized at the time, in January 2004's journal Science, found that farmed Atlantic salmon had higher levels of PCBs and other toxins than wild Pacific salmon.
This news brought the importation of farmed Atlantic salmon in the U.S. down by 20% in early 2004. Since then, experts have found that the majority of PCBs that we take in each day are more likely to come from other animal products (beef and chicken, for instance) rather than fish.
Continues below...
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Which Is Healthier, Farmed Or Wild Fish? Continued...
As to the environmental impact of farming fish, consider this. To produce one farmed salmon, you have to feed it, and it eats more than its own weight in smaller fish. If these fish are contaminated, the salmon eating them will retain that toxicity.
What's more, the farm's need for food actually causes a net loss of fish from the sea. We don't know what this might do to delicate ecosystems science is just now beginning to understand.
The good news for salmon (and other fish lovers) is that the latest research has found that the potential health benefits of both the farmed and wild salmon far exceed the risks.
Eric Rimm, associate professor of epidemiology and nutrition at the Harvard School of Public Health and co-author of a study that appeared in the Journal of the American Medical Association in 2006, found that PCB levels in farmed salmon were not anything to worry about compared to the many benefits that come from eating this delicious fish.
"It's clear that if there is any risk, the benefit is still in the range of 300 to 1,000 times greater from the fact that you're getting the omega-3s," he said.
You might also think about trying smaller fish - anchovies, mackerel and sardines are all good choices. These creatures live shorter lives, so they don't have the same opportunity as larger fish to pick up toxins.
If you're at all worried about contamination, David Love, project director at the Center for a Livable Future at Johns Hopkins School of Public Health, suggests you find out where your fish came from, and investigate any potential contamination problems in that area.
To your good health,
Kirsten Whittaker
Daily Health Bulletin Editor
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Sources:
http://www.cnn.com/2010/HEALTH/01/13/salmon.farmed.fresh/index.html
American Heart Association recommendation on fish:
http://www.americanheart.org/presenter.jhtml?identifier=4632
Environmental Working Group, 2003 study:
http://www.ewg.org/reports/farmedpcbs
January 2004 journal Science:
http://www.sciencemag.org/cgi/content/abstract/303/5655/226
The Journal of the American Medical Association, Eric Rimm, 2006:
http://jama.ama-assn.org/cgi/content/full/296/15/1885
David Love, project director at the Center for a Livable Future, Johns Hopkins:
http://www.livablefutureblog.com/contributors/david-c-love-phd-msph/
Environmental Defense Fund Seafood Selector:
http://www.edf.org/page.cfm?tagID=1521
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