SALMON Q&A Americans have long been told to eat two portions of fish per week for a healthy diet, with one portion being an oily fish, such as salmon. But new research indicating dangerously high levels of contaminants in salmon can send a mixed message. Here are some answers to readers' questions. Q: Do these new findings mean I should stop eating salmon? A: No. Salmon is still an excellent source of omega-3 fatty acid, which is important for brain development and coronary health. Small fish, such as sardines, have that health benefit and contain fewer contaminants. Rob Duff, head of state environmental health assessments, said people should still eat salmon. But like any other meat, don't overdo it. Q: Are there PCBs in other foods? A: Yes. PCBs and other pollutants are stored in animal fats and enter the food supply mostly through meat, fish, eggs and dairy products. Those pollutants concentrate in predators higher on the food chain—and humans are the highest. Q: Can I prepare fish to reduce the risk of eating PCBs? A: Yes. Cutting off the skin and trimming the fatty tissue from a fillet will eliminate a large portion of contaminants. Also, throw away the dark meat, organs and head. Don't fry your fish. Grilling, broiling or otherwise cooking the fish in a way that allows fat and oil to drip off will help further. Health officials say that process could reduce PCB levels in fish up to 40 percent. Q: Will that method work to reduce mercury? A: No. Mercury and other metals are stored in tissue throughout the entire body. Health and environmental experts advise consumers to limit consumption of large predator fish, such as swordfish, to reduce intake of mercury. Q: Are fish-oil supplements also contaminated? A: It depends on the brand. Paul Dompe, a naturopathic physician at the Bastyr Center for Natural Health, said consumers can protect themselves by writing or calling the supplement company and requesting a certificate of analysis. The certificate should list the amounts of heavy metals, PCBs, dioxins and dioxinlike compounds and peroxide levels in each batch of oil. Good companies should be happy to share such information with people, he said. Consumers also can look on the label to see if the oil is processed by "molecular distillation," a process that creates a purer oil. —Candace Heckman © The Seattle Post-Intelligencer 2004 http://seattlepi.nwsource.com/ |
This article is about wild—not farmed—salmon, which also contain PCBs; in this case, higher levels than farmed, but still a fraction of the tolerence level of 2,000 ppb. It is posted here because it contains some interesting information about the issue and PCBs in other foods.
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