New Nutrition Study Indicates Significant Increase in Omega-3 Fatty Acid Levels in Wild California Salmon

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TO HEALTH AND ENVIRONMENT EDITORS:

New Nutrition Study Indicates Significant Increase in Omega-3 Fatty Acid Levels in Wild California Salmon

USDA Nutrient Database for Standard Reference to Reflect Findings

CALIFORNIA, LOS ANGELES, Apr. 4 -/E-Wire/-- According to a recent study reported by the USDA's Nutrient Data Laboratory, the level of omega-3 fatty acid in wild California salmon is 29.4% greater than previously recorded.

The new study's findings measure 2.2 grams per 100 grams of raw edible portion against the previous value of 1.7 grams per 100 grams. California king, or Chinook salmon, which were California ocean caught, were used in the study. The USDA expects to include these findings in their USDA Nutrient Database for Standard Reference, Release 15.

Fish have long been considered "brain food,' and while several studies have determined that a diet rich in omega-3 helps to reduce the risk of cardiac arrest, more recently the benefits of omega-3 have been found to increase cognitive function and to reduce depression as well.

"This is great news for the salmon industry and for health conscious consumers,' said David Goldenberg, manager of the California Salmon Council. "We've known for some time that our wild king salmon have a higher oil content, but the nearly 30% increase of omega-3 found in this study adds significantly to the health benefits of this great fish.' Fresh California king salmon, which have a natural robust flavor and deep coloring, are caught locally off the California coast between Monterey and San Francisco from May 1 through September.

California Salmon Council

David Goldenberg, 916/358-2960, or Lee & Associates, Inc., Howard Pearlstein, 323/938-3300

http://www.calkingsalmon.org

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