And there is a consumer perception that farmed and wild-caught salmon differ in terms of their nutrients and levels of contaminants — beliefs that research partly supports.
Research suggests these fatty acids reduce arterial stiffness, which is associated with high blood pressure, and they may also have anti-inflammatory effects that could be protective against obesity and Type-2 diabetes.
Dr. Mozaffarian also said that omega-3s are essential to early life brain development, and emerging evidence suggests that consuming them regularly may guard against age-related cognitive decline and neurodegenerative diseases, such as Alzheimer’s.
“The focus is usually on omega-3s, but it’s the whole package that makes salmon so healthy,” said Matthew Sprague, a lecturer in nutrition at the University of Stirling Institute of Aquaculture in the United Kingdom.
“There are so many different options in the marketplace, it can be confusing,” said Stefanie Colombo, an associate professor and research chair in aquaculture nutrition at Dalhousie University in Canada.
Dr. Colombo said her paper did find some differences among types: Farmed Atlantic salmon, for example, tended to have lower mercury levels than wild-caught varieties.
The original article contains 837 words, the summary contains 181 words. Saved 78%. I’m a bot and I’m open source!
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And there is a consumer perception that farmed and wild-caught salmon differ in terms of their nutrients and levels of contaminants — beliefs that research partly supports.
Research suggests these fatty acids reduce arterial stiffness, which is associated with high blood pressure, and they may also have anti-inflammatory effects that could be protective against obesity and Type-2 diabetes.
Dr. Mozaffarian also said that omega-3s are essential to early life brain development, and emerging evidence suggests that consuming them regularly may guard against age-related cognitive decline and neurodegenerative diseases, such as Alzheimer’s.
“The focus is usually on omega-3s, but it’s the whole package that makes salmon so healthy,” said Matthew Sprague, a lecturer in nutrition at the University of Stirling Institute of Aquaculture in the United Kingdom.
“There are so many different options in the marketplace, it can be confusing,” said Stefanie Colombo, an associate professor and research chair in aquaculture nutrition at Dalhousie University in Canada.
Dr. Colombo said her paper did find some differences among types: Farmed Atlantic salmon, for example, tended to have lower mercury levels than wild-caught varieties.
The original article contains 837 words, the summary contains 181 words. Saved 78%. I’m a bot and I’m open source!