A new study published in the journal Frontiers in Nutrition reveals that farmed Atlantic salmon currently has a significantly different fatty acid profile compared to historical nutritional data. Researchers identified changes in long-chain omega-3 fatty acids, with potential impacts for both human nutrition and aquaculture production sustainability.
Study data show substantial reductions in major omega-3 fats. The concentration of EPA, or eicosapentaenoic acid, in the specimens analyzed was 63.8% lower than recorded in historical data. Regarding DHA, or docosa-hexaenoic acid, there was a reduction of 47.5%. DPA also decreased by 58.5% compared to historical values.
These changes in the nutritional profile of farmed salmon may have significant implications for human health, as omega-3 fatty acids are considered essential in the diet. Furthermore, the shift in the lipid profile of the fish raises questions about the sustainability and production practices in the aquaculture industry.
