The study's research data indicate that both wild and farmed can be consumed safely.
However, mercury concentrations in the flesh of wild salmon were three times higher than levels in farmed salmon. This difference may be due to rapid growth cycles in farmed salmon that result in growth dilution.
The study results support weekly consumption of salmon as a healthy source of omega-3 fatty acids for heart and other health benefits as recommended by Health Canada and the American Heart Association.
The study, "Mercury and Other Trace Elements in Farmed and Wild Salmon from British Columbia, Canada" by Barry C. Kelly, Michael G. Ikonomou, David A. Higgs, Janice Oakes, and Cory Dubetz was published in Environmental Toxicology and Chemistry.
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