Research Shows Salmon Eaters Care More About Health and Fitness

New research from the UK’s leading food habits watchdog, the Taylor Nelson Sofres Family Food Panel, has revealed that people who eat salmon are also more likely to eat healthier foods in general.

The study, drawn from data monitoring 11,000 people’s eating habits, compares general eating trends with those of people who eat salmon once or twice a week. It described the typical salmon buyer as someone who is concerned about being the correct weight, who does their best to eat healthy foods, prefers natural wholefoods and who is concerned with the taste of food.

Salmon buyers in Britain are less likely to eat snack foods, eat an evening meal in front of the television, and buy longer life products or convenience foods.

Brian Simpson, Chief Executive of Scottish Quality Salmon, who commissioned the research, said: “This supports what we’ve always believed to be true – Scottish Quality Salmon is a healthy choice. It is one of the major sources of the essential Omega-3 fatty acids.

Scientific evidence has shown that an increase in consumption of oil-rich fish such as salmon can help to ensure a healthy pregnancy, maintain a healthy heart, reduce high blood pressure, arthritis and autoimmune disease, as well as improve kidney function in some people and maintain healthy skin.

“It is not only good for you, it is delicious too. Indeed, Scottish Quality Salmon consistently performs brilliantly in taste tests in the UK and France,” he added.

Scottish Quality Salmon undertake regular taste tests in the UK at Queen Margaret University College, Edinburgh and in France as part of the prestigious Label Rouge accreditation.

Notes to Editors:

Scottish Quality Salmon is dedicated to improving the quality and sustainability of salmon farming in Scotland – from feed companies through to salmon smokers and processors – the whole production chain. Membership now represents 65% of the tonnage produced by the Scottish salmon farming industry.

Scottish Quality Salmon was the first fish and first non-French product to obtain the prestigious Label Rouge back in 1992. Twelve years later it remains the only non-French food to meet the quality scheme’s rigorous standards.

Source: Family Food Panel Complete, Taylor Nelson Sofres, 2004.

END 19th May 2004

For further information contact either: Julie Edgar on 07899 875151 or Ken Hughes on 07974 173739.

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