Health concerns surrounding this fish: What consumers need to know

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 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 their diet. However, when choosing what to eat for lunch or dinner, it is worth noting that not all fish contain vitamins, minerals, and other necessary nutrients.

Tilapia are freshwater fish whose natural habitat is Africa. However, the farmed ones are mainly imported from Asian countries. Tilapia has lean, white meat, is delicate in flavour, does not have many bones, and is competitively priced. Unfortunately, it also contains a mix of fatty acids, which can harm us 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, among other things, damage to blood vessels or gastrointestinal problems. However, this is not the only downside of frequently consuming tilapia.

The fillets 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 lead levels. The meat also contained mercury and cadmium, fortunately at relatively low levels—not exceeding 10 grams per kilogram (10% of the maximum allowable dose).