Tag: Seafood contaminants

Salmon contains a significant number of essential nutrients, but the specific chemical profile varies markedly between wild and farmed varieties. A comprehensive review reveals a complex mix of healthy fatty acids and vital minerals, alongside potential environmental contaminants that influence its overall health profile.

According to the Food and Agriculture Organization of the United Nations, fish farms will provide close to two-thirds of global food fish consumption by 2030. While aquaculture addresses overfishing, consuming farm-raised salmon comes with its own set of potential health and environmental risks.

Shellfish is consistently one of the most common food allergens, with shrimp often triggering severe reactions, including life-threatening anaphylaxis. While allergies are a primary health concern, the question of why aren't we supposed to eat shrimp also uncovers issues related to foodborne illness, potential contamination, and significant environmental and ethical dilemmas.

According to the FDA, fresh and frozen salmon has a very low mercury concentration, averaging just 0.022 ppm, placing it on the list of "Best Choices" for seafood. This low level is a key consideration when assessing if wild-caught salmon is high in heavy metals.

While celebrated as a superfood, a 2003 study by the Environmental Working Group found that farmed salmon often contained significantly higher levels of cancer-causing PCBs than wild salmon. This reveals that despite its benefits, there are important reasons why you shouldn't eat a lot of salmon, necessitating a closer look at the potential risks.

A key fact most consumers don't know is that wild Atlantic salmon is an endangered species and commercial fishing is prohibited in the US, meaning what you buy is almost always farmed or wild Pacific. This guide addresses the safety of the wild salmon you can actually buy.

Polychlorinated biphenyls (PCBs) are persistent environmental pollutants that accumulate up the food chain, with levels in some fish thousands of times higher than in water. Knowing what fish are low in PCBs is crucial for making healthier seafood choices and reducing your exposure to these concerning chemicals.

Americans consume over 1 billion pounds of canned tuna and pouches annually, a testament to its convenience, but this popularity doesn't erase the potential downsides of canned fish. While praised for protein and omega-3s, canned varieties can harbor contaminants and come with processing-related drawbacks that are crucial for consumers to understand.

According to the Norwegian Institute of Marine Research, annual testing has confirmed Norwegian farmed fish remains within EU safety limits for harmful substances. This has led many to wonder about the overall safety and nutritional value of Norwegian farmed salmon compared to its wild counterpart. Addressing concerns about contaminants, antibiotics, and environmental impact is key to understanding whether it is safe to eat Norwegian farmed salmon.

A study conducted by researchers assessing heavy metals in New Zealand molluscs found that green-lipped mussels had an average mercury level of just 0.09 µg/g. This low level is a frequent talking point, leading many to question: do green-lipped mussels contain mercury? The short answer is yes, they do, but the critical context lies in the very low concentrations.