Researchers Discover Risks in eating Tilapia

July 15, 2008

Researchers at the Wake Forest Center for Botanical Lipids, in Winston Salem, North Carolina have discovered undesirable levels of unhealthy omega-6 fatty acids instead of omega-3 fatty acids in tilapia using a GC method.

Researchers at the Wake Forest Center for Botanical Lipids, in Winston Salem, North Carolina have discovered undesirable levels of unhealthy omega-6 fatty acids instead of omega-3 fatty acids in tilapia using a GC method. The GC technique was utilised by researchers to analyse the fatty acid composition of 30 commonly consumed farmed and wild fish. The analysis showed that farm-raised Tilapia and Catfish had relatively poor concentrations of "good" omega-3 fatty acids compared to the "bad" omega-6 fatty acids. Senior study author Dr. Floyd H. Chilton, director of the Wake Forest Center, said that eating the right type of fish or taking dietary fish oil was very important to cure heart disease.