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. 2009 Jun 23;6(6):1894–1916. doi: 10.3390/ijerph6061894

Figure 5.

Figure 5.

Calculated cancer risks vs. cardiac benefits from a lifetime of regular consumption of farmed or wild salmon, based on contents of PCBs/dioxins and n-3 PUFA in farmed and wild salmon [114]. The estimated cancer risks - 24 vs. 8 deaths for farmed vs. wild salmon, respectively – are orders of magnitude smaller than the calculated cardiac benefits of 7,125 fewer cardiac deaths for either farmed or wild salmon consumption.