Salmon: Rich in health benefits, but may be less nutritious – you should eat this instead

New discovery: It’s not salmon, but salmon food choices may reduce risk of heart disease and stroke

New research shows that fish commonly used to feed farmed salmon may provide valuable health benefits when included in our own diets. Scientists urge the public to eat more wild-caught fish such as mackerel, anchovies and herring, which are the main components of salmon feed, while stressing that consuming salmon fillets alone depletes essential nutrients. ing.

The study revealed that important dietary nutrients such as calcium, vitamin B12, and omega-3 fatty acids, which are essential for cardiovascular health, are reduced during farmed salmon production. Researchers believe that incorporating a variety of wild “forage” species directly into our diets not only improves overall health, but also reduces the strain on finite marine resources caused by the demands of aquaculture. He emphasizes that it can also reduce the burden.

This study analyzed the flow of nutrients from wild fish stocks to farmed salmon and found that levels of six of nine important nutrients in salmon fillets decreased, while levels of selenium and zinc increased. It turned out that it was. Most notably, wild-caught “forage” fish contain an equal or greater density and range of micronutrients compared to farmed salmon fillets, making them a worthy addition to our diets. It has become.

Lead author Dr David Wheeler, from the University of Cambridge’s Department of Zoology, said: ‘While we enjoy eating salmon and support the sustainable growth of the sector, we believe that people should continue to eat more diverse wild fish species, such as sardines, mackerel and anchovies. “You should consider eating it.” This is to deliver more essential nutrients directly to your plate. ”

In the UK, 71% of people are vitamin D deficient during winter, and young girls often suffer from iron, iodine and selenium deficiencies. 24% of people reported that they eat salmon once a week, while only 5.4% reported eating mackerel, 1% anchovy, and 0.4% herring.

“Making some small changes to our diets, especially the types of fish we eat, can go a long way in changing some of these deficiencies and promoting the health of both our population and the planet.” ” Wheeler added.

They found that the most effective way to maximize nutrients from the ocean is to directly consume one-third of today’s food-grade wild-fed fish.

“Marine fisheries are an important regional and global food system, but large amounts of their catch are diverted to farm feed. Prioritizing nutritious seafood for people will help ensure the sustainability of diets and oceans.” “It can help improve both sexes,” added lead author Dr James Robinson from Lancaster University.

Experts from the Universities of Aberdeen, Lancaster, Stirling and Cambridge suggest this strategy could help address global nutritional deficiencies.

The study was published today in the journal Nature Food.

Researchers conducted a comprehensive analysis to assess the nutritional content of wild-caught fish used in salmon pellet feed in Norway compared to that of farmed salmon fillets.

Researchers focused on nine key nutrients essential to human health, including iodine, calcium, iron, vitamin B12, and omega-3 fatty acids, and found that they were found in Pacific and Peruvian anchovies, Atlantic herring, mackerel, sprat, and blue white. We looked at all commonly consumed seafood, including tinge.

Results showed that these six wild forage species had similar or higher nutrient concentrations compared to farmed salmon fillets.

Remarkably, calcium levels were more than five times higher in wild fish fillets, and iodine, iron, omega-3, vitamin B12, and vitamin A were more than 1.5 times higher.

Vitamin D content was similar between wild-fed species and salmon, but zinc and selenium were found in higher amounts in farmed salmon. Researchers believe this difference is due to additional ingredients in the salmon’s diet, and represents a major advance in the industry.

Dr Richard Newton, from the Institute of Aquaculture at the University of Stirling, added: Better retains the key nutrients given. This can be achieved through more strategic use of feed ingredients, such as fisheries by-products and sustainably sourced industrial-grade fish such as sand locusts. ”

“We’re effectively wasting about 80% of the calcium and iodine from the fish we feed, especially given that women and teenage girls often don’t get enough of these nutrients. That’s interesting.”

Source: 10.1038/s43016-024-00932-z

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