New Studies Show PCB Levels in Farmed Salmon Comparable to Wild

Here's the New Data

Oct 21, 2004, 01:00 ET from Salmon of the Americas

    PRINCETON, N.J., Oct. 21 /PRNewswire/ -- Ditch the pills, potions and
 diets, and eat salmon.  This is the clear message based on all we know about
 this popular fish.  And new studies on the PCB levels just reinforce it loud
 and clear.
     (Logo: )
     The latest round of PCB monitoring carried out by Salmon of the Americas
 (SOTA) show levels of PCBs in farmed salmon at about the same levels as those
 from wild Alaska Chinook and sockeye salmon.  This should put to rest any
 fears that arose from the notorious Hites study which appeared in the journal
 "Science" in January 2004 proclaiming farmed salmon to have higher levels of
 PCBs than their wild cousins.
     The current SOTA testing found PCB levels in farmed salmon to be 11.5 ppb.
 These levels are virtually identical to those from the most recent study done
 by the Alaska Department of Environmental Conservation (ADEC), which found PCB
 levels in wild sockeye and Chinook to be 10 ppb and 8.2 ppb, respectively.
 The FDA tolerance is 2000 ppb per fish.
     What's the Real Risk?
     PCBs are polychlorinated biphenyls that were used in manufacturing for
 almost half a century.  When PCBs were found to be toxic, the United States
 banned their use in 1979.  However there is no scientific evidence showing
 that PCBs in fish or the environment have ever caused cancer in humans.  In
 fact, workers in industrial settings exposed to PCBs on a daily basis show no
 higher rates of cancer than the rest of the population.
     "This fascination with PCBs in salmon is reminiscent of past food scares,"
 says Doris Adler, cardiac dietitian with Saint Joseph's Hospital in Atlanta,
 GA. The amount of PCBs ingested through salmon is so insignificant that it's
 not worth fretting over.  In fact we eat more PCBs from other foods than we do
 from salmon.  It's unfortunate that coverage generated by the Hites study was
 so misleading that it drove many consumers away from a heart-healthy food."
     According to Eric Rimm, Associate Professor of Epidemiology and Nutrition
 at the Harvard School of Public Health, "The health benefits of the protein
 and omega-3 fatty acids found in wild salmon or farmed salmon from Canada or
 Chile, where the US gets most of its salmon, will almost definitely outweigh
 the risks for American adults where the leading cause of death is from
 cardiovascular diseases."
     In addition, mercury, which has been a problem for some other fish, is not
 a problem in farmed or wild salmon.
     Hands Down: The Best for Heart Health
     The bottom line?  The benefits of salmon far outweigh the risks.  Salmon
 is one of the best sources of omega-3 fatty acids, which have been shown to
 stave off heart attacks, minimize symptoms of arthritis, help control blood
 glucose levels and reduce the incidence of Alzheimer's. A recent study found
 that women who ate fatty fish once a week had a 40 percent lower risk of heart
 disease than did women who ate fish less than once per month.
     "In addition to having three to four times the omega-3s of other fish,
 farmed salmon is inexpensive and readily available," says Kathleen Zelman,
 registered dietitian in Marietta, GA.  "And perhaps best of all for the diet-
 weary, it's easy to prepare and tastes great.  Eating more salmon is an
 excellent means of controlling calories in our weight-conscious society while
 also providing an array of health benefits. It is literally one of the best
 ways you can protect your heart, and heart disease is the number one killer in
 the United States today."

SOURCE Salmon of the Americas