Name: Ejay D.

Villaver
Program & Year: BS Psychology – 3rd Year
Subject: BioHealth | Healthcare and Life Support
Offer Code: 6646
Date: August 23, 2023

The Dangers of Tilapia

Tilapia, a widely consumed and affordable fish, holds a prominent place on

dining tables across the globe, especially in the Philippines. Renowned for its
leanness and rich protein content, this fish also boasts an array of essential
nutrients, including selenium, vitamin B12, niacin, and potassium (Pearson, 2023).
However, beneath its nutritional facade lie compelling reasons that might give you
pause, prompting a reconsideration of serving tilapia on your table.

While there are no evidence to suggest that the bigger the tilapia is, the richer it
is in omega-6 fatty acids, In general, freshwater tilapia contain only 200 mg/100 g
omega-3 and higher amounts of omega-6 (300-600 mg/100 g) (Young, 2019). The
nutritional status of tilapia has come under scrutiny due to concerns regarding its
fatty acid composition. In a study conducted in the Philippines, researchers found
that farmed tilapia had diminished levels of beneficial long-chain omega-3 fatty acids
(referred to as n-3) and elevated levels of omega-6 fatty acids (referred to as n-6).
These observations were drawn from tilapia samples collected from farms in
Batangas, Isabela, Nueva Ecija, and Pampanga, which underwent thorough fatty acid
analysis in a laboratory setting (Guillasper, Aquino, & Soriano, 2020). As a result, an
uneven n-6:n-3 ratio emerged in the fish. Although both types of fatty acids are
crucial for the body, an excessive intake of omega-6 fatty acids, particularly when
compared to omega-3s, can pose health risks. A high n-6:n-3 ratio is linked to
inflammation, a potential contributor to chronic conditions (Young, 2019). This
combination of fatty acids is especially concerning for individuals with heart disease,
arthritis, asthma, and other allergies or autoimmune ailments (Wake Forest
University Baptist Medical Center, 2008).

Nevertheless, consuming a healthy amount of omega-6 plays a role in keeping

one’s cholesterol levels balanced (Bonvissuto, 2023). They also help muscle cells
respond better to insulin, which is the hormone responsible for turning sugar into
energy. This is particularly beneficial for people with diabetes.

In summary, both omega-6 and omega-3 fatty acids are important for our
health, but maintaining a balanced ratio between them is crucial. As consumers, it's
important to consider the implications of including tilapia in our diets and to make
informed choices that align with our individual health needs. Whether we choose to
continue enjoying tilapia or opt for alternative sources of omega-3 fatty acids, a
holistic approach to nutrition remains key, ensuring that our overall dietary patterns
support our well-being.
References:
Pearson, K. (2023, February 15) Tilapia Fish: Benefits and Dangers. Retrieved 28
August 2023, from https://www.healthline.com/nutrition/tilapia-fish

Guillasper J. ,Aquino G., & Soriano, G. (2020) Fatty Acid Concentration of Farmed
Tilapia (Oreochromis niloticus) in Selected Sites in the Philippinesa Retrieved 28
August 2023, from https://www.ijmrhs.com/medical-research/fatty-acid-
concentration-of-farmed-tilapia-oreochromis-niloticus-in-selected-sites-in-the-
philippinesa.pdf

Young, K. (2019). Omega-6 (n-6) and omega-3 (n-3) fatty acids in tilapia and
human health: a review. International journal of food sciences and nutrition, 60 Suppl
5, 203–211. https://doi.org/10.1080/09637480903140503

Wake Forest University Baptist Medical Center (2008) Popular Fish, Tilapia,
Contains Potentially Dangerous Fatty Acid Combination
https://www.sciencedaily.com/releases/2008/07/080708092228.htm

Bonvissuto D. (2023, July 17) Health Benefits of Tilapia. (2023). Retrieved 28

August 2023, from https://www.webmd.com/food-recipes/health-benefits-tilapia