Research by American scientists has shown that the content of beneficial omega-3 fatty acids in farmed salmon has significantly decreased due to a shift to plant-based feed, reports infohub.kz.
Specialists from the U.S. Department of Agriculture (USDA) published their findings in the journal Frontiers in Nutrition. They compared fresh chemical analyses of Atlantic salmon with historical data from the national food database and found a notable decline in the fish's nutritional value.
The main reason for the changes is the large-scale transition of farmed fish from fishmeal and marine oil to plant-based feeds and oils. As a result, the levels of linoleic and alpha-linolenic acids, typical of plant oils, have risen sharply in salmon tissues, while the concentrations of the most health-beneficial omega-3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), have decreased.
Omega-3 fatty acids play a key role in preventing cardiovascular diseases, supporting brain function, and reducing inflammation. Currently, about 70% of salmon on the global market is farmed in artificial enclosures. Current dietary guidelines urging fish consumption for omega-3 are still based on outdated data about its composition.
The authors emphasize the need for more extensive research to update national nutritional standards. Additionally, changes in fish diets affect the environment, increasing the demand for agricultural land to grow soy and other plant-based feed components.