(BEYOND PESTICIDES) – Farmed salmon serves as an inferior food source, accumulating more toxic chemicals in fatty tissue with fewer healthy nutrient properties based on a study from the University of Bergen, Norway and Alternative Medicine Review. However, the issue of toxic chemical contamination in fish dates back decades with investigations demonstrating high levels of persistent organic pollutants (POPs), including polybrominated diphenyl ethers (PBDEs) flame retardants restricted or banned in the U.S. and U.K., polychlorinated biphenyl (PCBs), dioxin (a by-product of pesticide manufacturing), and ethoxyquin (a pesticide preservative in fish feed). The aquaculture industry (e.g., farmed seafood/fish) repeatedly faces sustainability issues, failing to adhere to environmental regulations and threatening marine health. Extensive use of pesticides in local marine ecosystems has induced coastal habitat loss and increased genetic and health risks to wild marine populations. Moreover, insecticides used to kill salmon parasites (e.g., fish lice) has led to widespread disease persistence and pest resistance. Marine species biodiversity is rapidly declining due to overfishing, global warming, pathogens, and pollution. Thus, further biodiversity loss can change aquatic and terrestrial ecosystem functions and reduce ecosystem services.
Food analysis results find the consumption of farmed salmon fillets contributes to higher rates of metabolic disorders, including diabetes and obesity. These farmed salmon also contain levels of toxins, including PCBs and dioxin, that are five times higher than levels in other tested foods. The report suggests the primary causes of farmed salmon toxicity stem from the toxicants in fish feed, like ethoxyquin, and environmental concentrations of the chemicals, whether from terrestrial sources or farmed fish itself.
