The new research, led by Jeffery Foran from the Midwest Center for Environmental Science and Public Policy but also aided by the Instititue for Health and the Environment's David Carpenter, looks at cancer and non-cancer health risks associated with exposure to dioxins in wild and farmed salmon, based on further analysis of their previous research under World Health Organization and U.S. Environmental Protection Agency tolerable intake levels.

Under the new research's risk assessment, farmed salmon consumption must be reduced in general to less than 10 meals per month to be at the lower end of WHO tolerable daily intake of dioxins, though for salmon from Northern European farms, it should be reduced to less than four meals per month.