EatBeat | Food Feature | Indy Week
Pin It

EatBeat 

In "Science"

The abstract of the article in Science (in nice, neutral sciencese):

"Global Assessment of Organic Contaminants in Farmed Salmon"

By Ronald A. Hites, Jeffery A. Foran, David O. Carpenter, M. Coreen Hamilton, Barbara A. Knuth, Steven J. Schwager

"The annual global production of farmed salmon has increased by a factor of 40 during the past two decades. Salmon from farms in northern Europe, North America, and Chile are now available widely year-round at relatively low prices. Salmon farms have been criticized for their ecological effects, but the potential human health risks of farmed salmon consumption have not been examined rigorously. Having analyzed over 2 metric tons of farmed and wild salmon from around the world for organochlorine contaminants, we show that concentrations of these contaminants are significantly higher in farmed salmon than in wild. European-raised salmon have significantly greater contaminant loads than those raised in North and South America, indicating the need for further investigation into the sources of contamination. Risk analysis indicates that consumption of farmed Atlantic salmon may pose health risks that detract from the beneficial effects of fish consumption."

Comments

Subscribe to this thread:

Add a comment

INDY Week publishes all kinds of comments, but we don't publish everything.

  • Comments that are not contributing to the conversation will be removed.
  • Comments that include ad hominem attacks will also be removed.
  • Please do not copy and paste the full text of a press release.

Permitted HTML:
  • To create paragraphs in your comment, type <p> at the start of a paragraph and </p> at the end of each paragraph.
  • To create bold text, type <b>bolded text</b> (please note the closing tag, </b>).
  • To create italicized text, type <i>italicized text</i> (please note the closing tag, </i>).
  • Proper web addresses will automatically become links.

Latest in Food Feature



Twitter Activity

Comments

A great little family Italian restaurant. Good menu. Quiet setting. Good service. …

by Anthony Dean Morgan on Pulcinella's Italian Restaurant (Durham County)

The Refectory is no longer on the Duke Campus. Their new, permanent location is on Chapel Hill Blvd, and yes …

by Beth Owl's Daughter on The Refectory Cafe (Durham County)

Most Read

Most Recent Comments

Strong Arm Baking is the BEST! We are so thrilled and proud to have them in Oxford. Entrepreneurs like Julia …

by Jackie Sergent on You Don't Need a Storefront to Run a Popular Bakery, But a Wood-Burning Oven Helps (Food Feature)

They seem to be surviving my backyard. I think they will survive being repotted. They are taking a while to …

by Loretta Williams on Growing kiwis in North Carolina (Food Feature)

When I attended Club Blvd Elementary School in the 70s, we were on the Reduced Lunch Program, because we needed …

by MichaelEdits on A Durham Crowdfunding Campaign Still Needs $50,000 to Pay Down Student Lunch Debt (Food Feature)

This is what community is FOR! Many thanks to Ms. Miel.

by Anne Havisham on A Durham Crowdfunding Campaign Still Needs $50,000 to Pay Down Student Lunch Debt (Food Feature)

@irene_krys We apologize for not catching that. The link is now in the story.

https://www.gofundme.com/pay-down-durham-s…

by victoria_foodeditor on A Durham Crowdfunding Campaign Still Needs $50,000 to Pay Down Student Lunch Debt (Food Feature)

© 2018 Indy Week • 320 E. Chapel Hill St., Suite 200, Durham, NC 27701 • phone 919-286-1972 • fax 919-286-4274
RSS Feeds | Powered by Foundation