3. Hites
Foran
Carpenter
Hamilton
Knuth
Schwager
FDA
Health Canada
World Health Organization

4. Willett Harvard School of Public Health
Gallo Robert Wood Johnson Medical School
Blackburn Harvard Medical School
Rimm Harvard School of Public Health
Hahn Woods Hole Oceanographic Institution
Santerre Purdue University
Guzelian University of Colorado Health Sciences Center
Lichtenstein Friedman School of Nutrition, Tufts University
Tucker Epidemiology and Dietary Assessment Program, Tufts University
O'Sullivan University of Massachusetts Medical School
Carpenter

7. Farmed vs. Wild

8. Farmed Wild Cost $7.50 $22.50 Availability 12 mos 4 mos
(meal for 4
people lbs.)
As you can see, “substitution” is hardly the solution. Fresh wild salmon is available 4-5 months of the year. And, by and large, it is not affordable to the average family. The authors elitist attitude is unfortunate.

9. $20 million
$3 million

11. July 2003 Environmental Working Group PCB = 27 ppb
10 fish/questionable science
Heavy PR (5X wild, 40x beef, etc)

12. PCBs
2,000 ppb (FDA) ppb

13. FDA--wrong idea/numbers EPA--right idea/numbers
EWG on Food Policy
FDA--wrong idea/numbers
EPA--right idea/numbers

14. “of course, the omega-3 benefits are not found in farmed salmon.”
Dr. Frank Hue

15. “of course, the omega-3 benefits are not found in farmed salmon.”
“I can say categorically that these quotes are not mine...My understanding of omega-3 fatty acids in farm-raised salmon is also from the USDA nutrient database. Thus, I have no reason to believe that omega-3 fatty acids are lower in farm-raised salmon based on the USDA data.”
Dr. Frank Hue

17. Compare salmon to the total dietary PCB load from other foods
Compare salmon to the total dietary PCB load from other foods. These are not all the foods that contain PCBs, but it gives you an idea of where most of the PCBs in your diet come from. Note that the per capita consumption of milk is around 422 glasses a year, so a quart a day—1,460 glasses a year—(which is what many young people drink) is off this chart.

18. Adapted from
Seattle Post-Intelligencer
January 15, 2004
Here is another way to look at it—by the absolute amount in various foods.

20. PCBs at any level do not belong in food.
We are not satisfied, even with the current low levels in farmed salmon.
We are working and succeeding at lowering them.
But in the meantime remember two things….

21. 23,000 in 100,000--lifetime risk of cancer.
1, 2 or 3 additional cases in 100,000 (23,001 in 100,000)
0.001 percent (1/1000 of a percent) increase
But, assuming you use EPA numbers and agree on the risk, here is the risk. Even at consumption well above what most people eat, the risk is very small.

22. 23,000 in 100,000--lifetime risk of cancer.
1 additional case in 100,000 (23,001 in 100,000)
0.001 percent
30% reduction in CHD
But, everything has a risk-benefit and this is it for salmon. What makes sense?

23. January 2004
Hites, et.al.
700 Fish
PCBs = 27 ppb

24. Lots of enemies and few lots of friends.

29. Willett Harvard School of Public Health
Gallo Robert Wood Johnson Medical School
Blackburn Harvard Medical School
Rimm Harvard School of Public Health
Hahn Woods Hole Oceanographic Institution
Santerre Purdue University
Guzelian University of Colorado Health Sciences Center
Lichtenstein Friedman School of Nutrition, Tufts University
Tucker Epidemiology and Dietary Assessment Program, Tufts University
O'Sullivan University of Massachusetts Medical School
Carpenter

30. “We have an epidemic of bad eating habits and bad food selections and that’s the forest that’s causing us so much heart disease, so much cancer, so much obesity, so much diabetes,” said Dr. George Blackburn, director of the Center for the Study of Nutrition and Medicine at Beth Israel Deaconess Medical Center. “This study on salmon is not even a branch on a tree in the forest relative to this force of healthy food that is so important to our longevity, to the quality of our life, and to preventing us from having chronic disease.”
The Boston Globe, January 20, 2004

31. Editorial Opinions About the “Study” and Farmed Salmon
The Wall Street Journal, February 11, 2004
The Boston Globe, January 20, 2004
Health Sciences Institute e-Alert, January 20, 2004
The National Post, January 15, 2004
NPR’s Morning Edition, January 22, 2004
The Philadelphia Inquirer, January 19, 2004
The New York Times, January 17, 2004
FOXNews, January 16, 2004
The Orlando Sentinel, January 10, 2004
The Globe and Mail, January 10, 2004

33. PBDEs

34. Farmed vs. Wild

37. “It’s a little bit hypocritical when we eat so much junk food and are so overweight that we would start worrying about fish from good providers such as established fish markets.”
Dr. George Blackburn, Harvard Medical School
The Journal of the American Medical Association, February 25, 2004

39. Environment

41. Less omega-3
More saturated fat

43. Color
Antibiotics

44. Color
Big issue with consumers
Non-issue with regard to health

45. Color Not dyed………..fed Same as wild salmon
Animal nutrition requirement
Human nutrition product

47. Antibiotics Only used for disease treatment
Under direct supervision of veterinarian
Strict withdrawal times (FDA, EU, Japan)
Less than 3% of feed medicated

48. Battleground has shifted……

49. PCBs

50. Lots of enemies and few friends.

54. Our mission has been altered.

55. Education (media/influencers)
Trade Assistance
Feed Issues
Certification

56. Farmed Salmon

57. Route into humans?
Route into foods?
In what foods?
Effects/Levels?

61. Get Ready
Don’t just pay your dues
Do the Right Thing---
vs. Doing Things Right

63. And then………

66. Learned Consumption Patterns

67. No Silver Bullet