Is this fish safe? Risks in consuming farmed fillets

Tilapia fillets often appear on our plates. But is it a healthy choice? The Wake Forest Baptist Medical Center warns that the fish contains high levels of omega-6 fatty acids and low levels of omega-3s, which may not be the best combination.

For many, fish is an essential part of the diet. When choosing what to eat for lunch or dinner, it is worth noting that not all fish only contain vitamins, minerals, and other necessary nutrients.

Tilapia are freshwater fish whose natural habitat is Africa. However, farmed ones are mainly imported from Asian countries. Tilapia has lean, white meat, is delicate in flavor, does not have many bones, and is competitively priced. Unfortunately, it also contains a mix of fatty acids that can be harmful when consumed in excess.

According to sciencedaily.com, tilapia has a low concentration of omega-3 fatty acids while simultaneously having a high concentration of omega-6s. Why is this bad for people? Scientists from the Wake Forest University School of Medicine explain that such a combination can be dangerous for people with heart diseases, arthritis, asthma, allergies, and other autoimmune diseases because they are prone to an "excessive inflammatory response."

Such a reaction can, in turn, cause damage to blood vessels and gastrointestinal problems. However, this is not the only downside of frequently consuming tilapia.

The fillets that end up on our plates usually come from Asian farms. According to "Fakt," tilapia is "artificially bred in polluted water tanks and is also stuffed with hormones and ingredients that stimulate its rapid growth."

The Sea Fisheries Institute also tested undesirable substances in farmed and marine fish. It turned out that tilapia imported from China or Vietnam had high levels of lead. Fortunately, the meat also contained mercury and cadmium at relatively low levels—not exceeding 0.35 ounces per 2.2 pounds (10% of the maximum allowable dose).