A Catalyst article examining if there are harmful chemicals in farmed fish. Oily fish such as salmon, tuna, sardines and mackerel contain plenty of protein, vitamins and the right sort of fats. They are rich in omega-3 fatty acids which are released when fats are digested. The human body uses these fatty acids to make cells, especially the fat-rich cells of the nervous system. Omega-3 fatty acids are thought to reduce the risk of heart disease and stroke. Recently there was a ‘scare’ about salmon. A report in the USA showed that salmon from fish farms contained higher levels of chemicals called organochlorines, particularly polychlorinated biphenyls (PCBs) and dioxin, than wild salmon. PCBs and dioxin are known to be a health hazard and they are persistent environmental pollutants.
This article is from Catalyst: GCSE Science Review 2005, Volume 16, Issue 2.
Show health and safety information
Please be aware that resources have been published on the website in the form that they were originally supplied. This means that procedures reflect general practice and standards applicable at the time resources were produced and cannot be assumed to be acceptable today. Website users are fully responsible for ensuring that any activity, including practical work, which they carry out is in accordance with current regulations related to health and safety and that an appropriate risk assessment has been carried out.
|Subject(s)||Science, Food Preparation and Nutrition, Design and technology|
|Published||2000 - 2009|