Earlier this week, CNN.com nutrition expert Dr. Melinda Jampolis answered a reader inquiry about the health benefits of farmed salmon versus wild salmon by urging readers to “limit farmed salmon consumption to once a week at most if you are unable to find fresh wild salmon.”
Jampolis’ response drew a lot flack from industry groups, including the National Fisheries Institute, which criticized her for sourcing the majority of her information from the Environmental Working Group (EWG) and for failing to test the accuracy of the information.
On Thursday, the Web site posted a new story — Farmed or wild fish: Which is healthier? — that takes a deeper look at the issue, quoting the National Fisheries Institute, American Heart Association, Harvard School of Public Health and John Hopkins School of Public Health, as well as the EWG.
The 992-word story covers the health benefits of wild and farmed salmon, the health risks posed by methylmercury, PCBs and other contaminates, and the environmental impact of eating seafood.
The story also stated that, after researching the issue further, Jampolis “agreed that the benefits of eating any salmon outweigh the risks, especially with hearth disease being the leading cause of death in the United States and the fact that salmon is one of the best sources of heart healthy omega-3 fatty acids.”
