- nutritionalconcepts.com
- 2 days ago
- 1 min read

DID YOU KNOW that farmed-raised salmon has a significantly different fatty acid makeup than wild-caught salmon?
The authors of a study from Frontiers in Nutrition purport that food analysis data need to be updated much more frequently than they are currently.
For example, the fatty acid profile of farmed Atlantic salmon demonstrates fatty acid differences not listed in current datasets. When tested recently, the new profile was 2.4-fold higher in linoleic acid and 3.4-fold higher in α-linolenic acid than listed, with decreases in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) concentrations. This means that levels of omega-6 fatty acids have increased and omega-3 fatty acids have decreased exponentially.
We knew that farm-raised salmon had much less EPA and DHA omega-3 fatty acids than wild-caught, but the difference between the two is now even more vast.
To read the rest of today's issue, please go to this page.

