Tilapia a Bad Fish for Heart Health

New Study Shows Farm-Raised Tilapia Have Little Omega 3

The American Heart Association tells us to eat fish twice a week in order to help keep our hearts healthy. This is because of the high Omega 3 fatty acid content in most fish. Tilapia is fish, so we should eat more, right? Wrong, a new study by researchers at the Wake Forest University Baptist Medical Center (Chilton et al, 2008), suggests that farm-raised tilapia may be worse for your heart than eating bacon or a hamburger. Tilapia has gained popularity in recent years as people try to pay attention to Omega 3 fatty acids by eating fish regularly.

Because farm-raised tilapia is often one of the most affordable varieties of fish available at the supermarket, tilapia has increased in popularity as consumers try to merge healthy eating habits with shrinking grocery budgets. Tilapia is easy to raise on fish farms because they thrive under a variety of conditions. Tilapia also do very well on inexpensive foods. This may be the root of the problem. Often, farm-raised tilapia are fed corn-based foods that are high in harmful Omega 6 fatty acids and arachidonic acid. The tilapia stores these arachidonic and Omega 6 fatty acids in its tissues for you to eat when you buy them in a store.

Negative Health Effects of Eating Farm-Raised Tilapia

The study's senior author, Dr. Floyd Chilton, professor of physiology and pharmacology and director of the Wake Forest Center for Botanical Lipids, says, "A New England Journal of Medicine article three years ago said if you had heart disease and had a certain genetic makeup, and you ate arachidonic acid, the diameter of your coronary artery was smaller, a major risk factor for a heart attack." He also cited numerous animal studies showing that dietary arachidonic acid is directly linked to adverse health reactions.