Contaminant levels in Norwegian farmed Atlantic salmon (Salmo salar) in the 13-year period from 1999 to 2011

Nøstbakken, Ole Jakob; Hove, Helge Torbjørn; Duinker, Arne; Lundebye, Anne‐Katrine; Berntssen, Marc H.G.; Hannisdal, Rita; Lunestad, Bjørn Tore; Maage, Amund; Madsen, Lise; Torstensen, Bente E.; Julshamn, Kåre

doi:10.1016/j.envint.2014.10.008

Cited by 69 publications

(34 citation statements)

References 32 publications

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“…Although not a major topic of this Review, the changing diet ingredients have also led to changes in the levels of contaminants: in particular, levels of lipid-soluble persistent organic pollutants have decreased in feeds and in salmon fillets over the past 10-15 years (Sissener et al, 2013;Nøstbakken et al, 2015) and are presently lower in farmed salmon than they are in wild Atlantic salmon (Lundebye et al, 2017).…”

Section: Changes In Commercially Farmed Norwegian Salmonmentioning

confidence: 99%

Are we what we eat? Changes to the feed fatty acid composition of farmed salmon and its effects through the food chain

Sissener

2018

Journal of Experimental Biology

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‘Are we what we eat?’ Yes and no. Although dietary fat affects body fat, there are many modifying mechanisms. In Atlantic salmon, there is a high level of retention of the n-3 fatty acid (FA) docosahexaenoic acid (DHA, 22:6n-3) relative to the dietary content, whereas saturated FAs never seem to increase above a specified level, which is probably an adaptation to low and fluctuating body temperature. Net production of eicosapentaenoic acid (EPA, 20:5n-3) and especially DHA occurs in salmon when dietary levels are low; however, this synthesis is not sufficient to maintain EPA and DHA at similar tissue levels to those of a traditional fish oil-fed farmed salmon. The commercial diets of farmed salmon have changed over the past 15 years towards a more plant-based diet owing to the limited availability of the marine ingredients fish meal and fish oil, resulting in decreased EPA and DHA and increased n-6 FAs. Salmon is part of the human diet, leading to the question ‘Are we what the salmon eats?’ Dietary intervention studies using salmon have shown positive effects on FA profiles and health biomarkers in humans; however, most of these studies used salmon that were fed high levels of marine ingredients. Only a few human intervention studies and mouse trials have explored the effects of the changing feed composition of farmed salmon. In conclusion, when evaluating feed ingredients for farmed fish, effects throughout the food chain on fish health, fillet composition and human health need to be considered.

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Section: Changes In Commercially Farmed Norwegian Salmonmentioning

confidence: 99%

Are we what we eat? Changes to the feed fatty acid composition of farmed salmon and its effects through the food chain

Sissener

2018

Journal of Experimental Biology

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“…Another caveat concerns fish, which is highly recommended across all diet patterns. A problem is that the fish stock is substantially polluted with heavy metals and other industrial chemicals; this is an ongoing problem 52,53 .…”

Section: Resultsmentioning

confidence: 99%

What an anticardiovascular diet should be in 2015

Jacobs

Tapsell

2015

Current Opinion in Lipidology

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Purpose of review Given scientific and public debate about optimal diet to prevent cardiovascular disease, and interest in diet and other chronic diseases, we propose that following a few simple dietary principles would reduce chronic disease incidence. Recent findings Nutrition research has been criticized for focusing on individual nutrients and foods, treated like drug therapy. With a few important exceptions, clinical trials of supplemental nutrients have not shown benefit. Although highly specific nutrition information is elusive, diet patterns have provided consistent answers, important for public health. Observational cohort studies have found that some dietary patterns are reported with high reliability over long periods and predict future cardiovascular and other inflammatory-related diseases. Two randomized clinical trials confirmed this finding. There are many common features of Mediterranean and prudent diets, particularly the plant-centered aspect, coupled with variety of foods eaten. A dietary pattern characterized by high fruit, vegetable, legume, whole grain, nut, berry, seed, and fish intakes, and possibly to intakes of dairy, coffee, tea, chocolate, and alcohol (not in excess), but low meat and detrimentally processed foods is associated with reduced incidence of cardiovascular disease and rates of non-cardiovascular, non-cancer chronic inflammatory-related mortality. Summary A plant-centered diet may be broadly recommended.

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“…To summarize, the food safety advice provided by Nøstbakken et al (2015), uncritically based on a standard regulatory risk assessment, has serious scientific drawbacks. It does not include all known and suspected mechanistic pathways for POPs (only AhR), does not include all problematic chemicals, ignores low dose effects, and ignores the cocktail effects of chemicals to which humans are exposed to daily.…”

Section: Contents Lists Available At Sciencedirectmentioning

confidence: 99%

“…In a recent article published in Environment International, Nøstbakken et al reported that the levels of dioxins and dioxin-like PCBs (dl-PCBs) in Norwegian farmed Atlantic salmon have decreased between 1999 and 2011 (Nøstbakken et al, 2015). By examining their results in view of the Provisional Tolerable Weekly Intake (PTWI), the authors suggested that more than 1.3 kg farmed Atlantic salmon per week could safely be eaten without considering other dietary sources of these contaminants.…”

mentioning

confidence: 94%

Comment on “Contaminant levels in Norwegian farmed Atlantic salmon (Salmo salar) in the 13-year period from 1999 to 2011” by Nøstbakken et al.

Ruzzin

Bethune

Goksøyr

et al. 2015

Environment International

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Contaminant levels in Norwegian farmed Atlantic salmon (Salmo salar) in the 13-year period from 1999 to 2011

Cited by 69 publications

References 32 publications

Are we what we eat? Changes to the feed fatty acid composition of farmed salmon and its effects through the food chain

Are we what we eat? Changes to the feed fatty acid composition of farmed salmon and its effects through the food chain

What an anticardiovascular diet should be in 2015

Comment on “Contaminant levels in Norwegian farmed Atlantic salmon (Salmo salar) in the 13-year period from 1999 to 2011” by Nøstbakken et al.

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