In 1988, the Fisheries Council of British Columbia (FCBC) sponsored the first comprehensive and cohesive analysis of three species of British Columbia (BC) salmon, namely, Chum, Coho and Pink salmon.

 

This study reaffirmed that BC salmon is one of nature's healthiest foods, being a good nutritional source of well balanced and easily digestible protein, polyunsaturated fatty acids (PUFA), omega-3 fatty acids, potassium, vitamin 'D', the 'B' vitamins, and phosphorus. In addition to being an intermediate source for several other essential nutrients, Wild BC Salmon also has been shown to possess lower levels of cholesterol.

 

Omega-3 fatty acids are a particular benefit of eating salmon. Highly unsaturated oils, called omega-3 (or n-3) polyunsaturated fatty acids, are unique to fish, particularly salmon. Scientists credit these desirable omega-3 fatty acids with lowering blood cholesterol levels (and the associated deposits in arteries) and reducing the risk of cardiac arrest. Conversely, the saturated fatty acids in salmon constitute a relatively low proportion of the total lipids, which is also nutritionally significant.

 

According to an article in the November 1, 1995, issue of The Journal of the American Medical Association (Vol. 274, No. 17), one serving of fatty-fish per week, such as salmon, can reduce the risk of cardiac arrest by 50-70 percent.

 

David S. Siscovick, M.D., M.P.H., from the University of Washington in Seattle, and colleagues assessed the cardiac benefits of a type of polyunsaturated fatty acid (long-chain n-3) found primarily in seafood. They conclude: "The data suggest that when compared to no seafood intake, dietary intake of modest amounts of n-3 fatty acids from seafood may reduce vulnerability to ventricular fibrillation and, thereby, reduce the risk of coronary heart disease mortality. Additional clinical trials to assess the effectiveness of efforts to enhance dietary intake of n-3 polyunsaturated fatty acids for the prevention of primary cardiac arrest should be considered."