Farm-raised tilapia, one of the most highly consumed fish in America, has very low levels of the beneficial omega-3 fatty acids and very high levels of omega-6 fatty acids, a potentially dangerous fatty acid combination, researchers are now saying.
Wake Forest University School of Medicine researchers 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," write the Wake Forest researchers in an article published this month in the Journal of the American Dietetic Association.
Good. I don't really like tilapia anyway. I'd much rather have a flounder.