New USDA study finds declining omega-3 levels in farmed salmon
USDA researchers report that omega-3 fatty acids in farmed salmon have fallen sharply, calling into question current dietary recommendations.
Scientists from the USDA have discovered a significant drop in omega-3 fatty acid content in farmed salmon, suggesting that existing nutrition advice may overstate the fish's health benefits. The reduction is attributed to a major change in the salmon diet, moving away from fish-based feed toward land-derived oils like soy and canola. Laura Lee Cascada of the Aquaculture Accountability Project warned that current dietary guidelines still rely on older, higher omega-3 estimates.
Although the researchers note that their sample size is insufficient to prompt immediate policy revisions, they recommend broader, more representative studies. The USDA declined interview requests and did not respond to email inquiries. A similar decline was reported in a 2016 study, also linked to feed changes.
Why it matters
Consumers may be getting less omega-3 from farmed salmon than nutrition guidelines assume.
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