Study Finds Farmed Salmon Contain Pollutants

Jan. 8 -- Salmon has long been an obvious menu choice for the health conscious, since it contains proteins, vitamins and fatty acids that are linked to better health. But a new study out today muddies the reputation of the popular fish's farmed version.

In research that analyzed approximately 700 farmed and wild salmon, scientists showed farmed salmon contains significantly higher levels than in wild salmon of contaminants like PCBs and dioxins.

The level of toxins was high enough that the authors warned eating more than one serving of farmed salmon a month could slightly increase the risk of getting cancer later in life. Toxicologists from the Food and Drug Administration, however, say that warning was overstated.

Not All Regions Face Same Fish Flaws

Some regions produced more contaminated fish than others, according to the research. The highest levels were found in salmon farmed in northern Europe — the authors advised eating no more than a quarter of a serving of these fish every month.

Farms in Canada and Maine produce slightly cleaner fish so a half a serving every month was deemed acceptable, while eating a whole monthly serving of farmed salmon from the least contaminated farms in Chile or Washington state was considered safe.

"There is good evidence that intake of salmon fats is healthy," said David Carpenter of the Institute for Health and the Environment in Albany, N.Y., and coauthor of the study that appeared in the journal, Science. "But when you add the carcinogenic contaminants, you also put yourself at risk."

To test the fish and set their recommendations, the authors used standards and advisories outlined by the Environmental Protection Agency. EPA advisories define risk as one cancer case per 100,000 people.

But while few have challenged the team's findings, some, including representatives from the FDA and the salmon farming industry, take issue with their advice to consumers.

"We've looked at all the data and our advice to consumers is not to alter their consumption of farmed or wild salmon," said Terry Troxell, director of the FDA Center for Food Safety and Nutrition.