Scientists say eating farmed salmon could cut chances of a heart attack

Eating Scottish farmed salmon can reduce heart disease by 25 per cent, a new study has claimed.

Reported in The Scottish Daily Mail (16 March 2008), the clinical study by the Department of Human Nutrition at the University of Glasgow, revealed significant health benefits from eating salmon, which is rich in the important Omega 3 fatty acids.

The leading academic involved in the research, Professor Mike Lean said, “These findings help us to quantify the deaths and disease from stroke which we could prevent if everyone were to eat more oil-rich fish.

“Everyone interested in reducing the Scottish toll of stroke and heart disease victims should sit up and take note of these results.

“We asked volunteers what fish they would like to eat, and they told us salmon. They ate a portion of Scottish farmed salmon every day over the research period and a lowering of blood pressure was detected in every participant – and they were people who began with normal blood pressures.

“The benefits could be much greater for anyone who is at greater risk, and about half of all Scots are, even without symptoms. We should all be eating more oil-rich fish to reach the FSA-recommended 2-4 portions a week, and Scottish salmon is a good place to start,” Prof Lean added.

Loch Duart Salmon’s fish were used in the trial to gauge the effects of daily salmon consumption on blood pressure and the changes in blood fats and cholesterol levels in healthy, non-obese, subjects.

48 people took part, aged between 20 and 55, not obese and with no other health problems. They agreed to eat normally but to include a portion of Loch Duart salmon each day for a month, and then for the next month to eat normally, but without fish.

The experiment, now published in the major international medical journal 'Atherosclerosis', showed that eating a 125g portion of salmon daily leads to the following results:

• significantly lower blood pressure (associated with less strokes and heart attacks)
• significantly lower levels of blood triglyceride (high levels of triglycerides mean hardening of the arteries)
• significantly lower levels of LDL-cholesterol (the undesirable form of cholesterol associated with ‘furring up’ of arteries)
• significantly higher levels of HDL-cholesterol (the desirable cholesterol that protects against ‘furring up’ of arteries)

Taken all together, the scientists from Glasgow University believe that these benefits could cut the risk of Coronary Heart Disease by a staggering 25%.

Although salmon may have other benefits, it’s far from being the first time that the health benefits of foods containing Omega 3 have been reported. At the last count 150 papers have made similar claims, penned by respected scientists and medics.

Real fish, not supplements

But this one has been of special interest to salmon producers. Most recent scientific studies have involved only providing purified liquid oils in capsule form, rather than the participants eating fish as part of a normal diet. Only a small handful of studies have used real fish, and none as comprehensive as this new Scottish research.

Said Nick Joy, “For that reason alone, we feel the results of the Glasgow study far outweigh the findings of much of the previous science. Our salmon has been given to comparatively healthy people in standard 125g portions over a four week period, followed by another four week period when no fish was consumed – and the improved scores on heart disease risk have resulted.

Sid Patten, Chief Executive of the Scottish Salmon Producers’ Organisation (SSPO) said, “I’m delighted at yet more proof of the health benefits of Scottish-produced salmon. Unfortunately, in Scotland only a small proportion of people come close to meeting the consumption targets set by health professionals.

“With coronary heart disease Scotland’s number one killer, the consumption of oil-rich fish like salmon should be at the heart of Scotland’s new National Food Policy as it would help to save lives,” he added.

Notes to Editors:

1. The scientific paper’s full title is: ‘Benefits of salmon eating on traditional and novel vascular risk factors in young, non-obese healthy subjects’. .

2. The link-up between Loch Duart and the Glasgow scientific team takes place against a background of international bodies, such as the World Health Organisation and the United Nations Food and Agriculture Organisation, acknowledging the benefits of oil-rich fish and the fact that regular consumption (1-2 servings per week) is protective against coronary heart disease and related health problems. FSA recommends 2-4 portions per week before any risks start to outweigh the benefits.

http://www.food.gov.uk/news/pressreleases/2004/jun/oilyfishadvice0604press

3. Loch Duart Ltd is an independent, Scottish-owned salmon producer based in Sutherland. Loch Duart employs 60 people and produces 3,600 tonnes of salmon annually. Customers include leading restaurants and retailers at home and abroad. Loch Duart has a number of unique farming methods including low density farming, full-year fallowing, swim-throughs and sustainable feed to ensure lean, fit fish. It was the first fish farm anywhere worldwide to achieve RSPCA: Freedom Food approval and is managed on the belief that welfare and taste are inextricably linked.

For further information, contact Ken Hughes, Scottish Salmon Producers’ Organisation, 01738 587006 or 07974 173 739.

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