Beyond the concerns with what is being fed to the tilapia itself (corn, antibiotics, hormones), scientists are now concerned over the omega-6 levels.
Farm-raised tilapia, one of the most highly consumed fish in America, has very low levels of beneficial omega-3 fatty acids and, perhaps worse, very high levels of omega-6 fatty acids, according to new research from Wake Forest University School of Medicine.
They say their research revealed that farm-raised tilapia, as well as farmed catfish, “have several fatty acid characteristics that would generally be considered by the scientific community as detrimental.” Tilapia has higher levels of potentially detrimental long-chain omega-6 fatty acids than 80-percent-lean hamburger, doughnuts and even pork bacon, the article says.
2 responses so far ↓
Rosalind // July 21, 2008 at 11:10 am
How can it be that the tilapia is getting a higher fatty acid of omega 6?
Wade // September 10, 2008 at 7:10 am
Please include the comparitive level of Omega 3 to show how it compares to “80-percent-lean hamburger, doughnuts and even pork bacon.”
Since Omega 3 is MUCH higher than the bad examples quoted, that will then be a more impartial, less biased comparison.
Thank you.
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