Effect of Salmon Omega-3 Fatty Acids on PBDE Toxicity
Evan Gallagher, Department of Environmental Health and Occupational Health Sciences, University of Washington
R/OCEH-5
Levels of polybrominated diphenyl ether (PBDE) flame retardants have increased in fish, wildlife and human tissues during the past decade, and PBDE residues in resident Puget Sound Chinook salmon are high relative to many other species. On the other hand, salmon consumption has demonstrated health benefits from nutrients such as omega-3 polyunsaturated fatty acids. This project will study the biochemical interactions among these compounds at the cellular level and thus facilitate a better understanding of the risks and trade-offs associated with eating salmon that contains both persistent organic chemicals and beneficial omega-3s.