Quantitative analysis of the benefits and risks of consuming farmed and wild salmon.

@article{Foran2005QuantitativeAO,
  title={Quantitative analysis of the benefits and risks of consuming farmed and wild salmon.},
  author={Jeffery A. Foran and David H. Good and D. E. O. S. Carpenter and Michele C Hamilton and Barbara A. Knuth and Steven J. Schwager},
  journal={The Journal of nutrition},
  year={2005},
  volume={135 11},
  pages={2639-43}
}
Contaminants in farmed Atlantic and wild Pacific salmon raise important questions about the competing health benefits and risks of fish consumption. A benefit-risk analysis was conducted to compare quantitatively the cancer and noncancer risks of exposure to organic contaminants in salmon with the (n-3) fatty acid-associated health benefits of salmon consumption. Recommended levels of (n-3) fatty acid intake, as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), may be achieved by… CONTINUE READING
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