Salmon (farmed)

Farmed salmon is a popular fish choice for many consumers and its health impacts are significant given its widespread consumption. Studies have found that farmed salmon can carry various viruses, which were often detected in escaped fish entering rivers. Additionally, changes to feed composition affect fatty acid levels in the salmon, influencing their nutritional profile and potentially impacting human diets. Mycobacteriosis and infectious salmon anaemia virus have been identified as health concerns for farmed salmon populations, highlighting potential risks both within farming environments and when these pathogens spread to wild populations. Farmed salmon also interacts with its gut microbiota, which can influence parasite infections.

Farmed salmon helps support a diverse gut microbiome, though the evidence for this is moderate. It connects closely with issues related to infectious diseases in aquatic environments due to its role as a potential reservoir for various viruses and bacteria.

The findings are based on specific studies but more research could provide deeper insights into long-term health impacts of consuming farmed salmon.

Sources

• Most of the escaped farmed salmon entering a river during a 5-year period were infected with one or more viruses. (PMID:38555528)
• Are we what we eat? Changes to the feed fatty acid composition of farmed salmon and its effects through the food chain. (PMID:29514891)
• Mycobacteriosis in Norwegian farmed Atlantic salmon (Salmo salar L.). (PMID:37340874)
• Wild and farmed salmon (Salmo salar) as reservoirs for infectious salmon anaemia virus, and the importance of horizontal- and vertical transmission. (PMID:30990853)
• Host-gut microbiota interactions shape parasite infections in farmed Atlantic salmon. (PMID:38294254)
• Complex Gill Disease: an Emerging Syndrome in Farmed Atlantic Salmon (Salmo salar L.). (PMID:30213370)

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