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Topic: Tilapia is BAD!
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Tazzer-HH
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Subject:
Tilapia is BAD!
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http://www.sciencedaily.com/releases/2008/07/080708092228.htm
Popular Fish, Tilapia, Contains Potentially Dangerous Fatty Acid Combination
ScienceDaily (July 10, 2008) — Farm-raised tilapia, one of the most highly consumed fish in America, has very low levels of beneficial omega-3 fatty acids and, perhaps worse, very high levels of omega-6 fatty acids, according to new research from Wake Forest University School of Medicine.
The researchers say the combination could be a potentially dangerous food source for some patients with heart disease, arthritis, asthma and other allergic and auto-immune diseases that are particularly vulnerable to an "exaggerated inflammatory response." Inflammation is known to cause damage to blood vessels, the heart, lung and joint tissues, skin, and the digestive tract.
"In the United States, tilapia has shown the biggest gains in popularity among seafood, and this trend is expected to continue as consumption is projected to increase from 1.5 million tons in 2003 to 2.5 million tons by 2010," write the Wake Forest researchers in an article published this month in the Journal of the American Dietetic Association.
They 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, the article says.
"For individuals who are eating fish as a method to control inflammatory diseases such as heart disease, it is clear from these numbers that tilapia is not a good choice," the article says. "All other nutritional content aside, the inflammatory potential of hamburger and pork bacon is lower than the average serving of farmed tilapia."
The article notes that the health benefits of omega-3 fatty acids, known scientifically as "long-chain n-3 polyunsaturated fatty acids" (PUFAs), have been well documented. The American Heart Association now recommends that everyone eat at least two servings of fish per week, and that heart patients consume at least 1 gram a day of the two most critical omega-3 fatty acids, known as EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid).
But, the article says, the recommendation by the medical community for people to eat more fish has resulted in consumption of increasing quantities of fish such as tilapia that may do more harm than good, because they contain high levels of omega-6 fatty acids, also called n-6 PUFAs, such as arachidonic acid.
"The ratio of arachidonic acid (AA) to very long-chain n-3 PUFAs (EPA and DHA) in diets of human beings appears to be an important factor that dictates the anti-inflammatory effects of fish oils," the researchers write. They cite numerous studies, including a recent one that predicts "that changes in arachidonic acid to EPA or DHA ratios shift the balance from pro-inflammatory [agents] to protective chemical mediators ... which are proposed to play a pivotal role in resolving inflammatory response" in the body.
For their study, the authors obtained a variety of fish from several sources, including seafood distributors that supply restaurants and supermarkets, two South American companies, fish farms in several countries, and supermarkets in four states. All samples were snap-frozen for preservation pending analysis, which was performed with gas chromatography.
The researchers found that farmed tilapia contained only modest amounts of omega-3 fatty acids -- less than half a gram per 100 grams of fish, similar to flounder and swordfish. Farmed salmon and trout, by contrast, had nearly 3 and 4 grams, respectively.
At the same time, the tilapia had much higher amounts of omega-6 acids generally and AA specifically than both salmon and trout. Ratios of long-chain omega-6 to long-chain omega-3, AA to EPA respectively, in tilapia averaged about 11:1, compared to much less than 1:1 (indicating more EPA than AA) in both salmon and trout.
The article notes that "there is a controversy among scientists in this field as to the importance of arachidonic acid or omega-6:omega-3 ratios vs. the concentration of long-chain omega-3 alone with regard to their effects in human biology." Those issues are raised in an editorial in the same issue of the Journal.
The Wake Forest article anticipates that criticism and notes that one human study involving AA showed a probable gene-nutrient connection to coronary heart disease in a specific group of heart disease patients. In another study, four subjects were removed after consumption of high amounts of AA due to concerns about the effect of the acid on their blood platelets.
Floyd H. "Ski" Chilton, Ph.D., professor of physiology and pharmacology and director of the Wake Forest Center for Botanical Lipids, is the senior author of the Journal article. He said that in next month's Journal, he will publish a rebuttal to this month's editorial.
"We have known for three decades that arachidonic acid is the substrate for all pro-inflammatory lipid mediators," Chilton said in an interview. "The animal studies say unequivocally that if you feed arachidonic acid, the animals show signs of inflammation and get sick.
"A New England Journal of Medicine article three years ago said if you had heart disease and had a certain genetic makeup, and you ate arachidonic acid, the diameter of your coronary artery was smaller, a major risk factor for a heart attack," said Chilton. "My point is that it's likely not worth the risk in this or other vulnerable populations."
Chilton said tilapia is easily farmed using inexpensive corn-based feeds, which contain short chain omega-6s that the fish very efficiently convert to AA and place in their tissues. This ability to feed the fish inexpensive foods, together with their capacity to grow under almost any condition, keeps the market price for the fish so low that it is rapidly becoming a staple in low-income diets.
"We are all familiar with the classical Hippocratic admonition, Primum no nocere, 'First, do no harm.' I think it behooves us to consider this critical directive when making dietary prescriptions for the sake of health," Chilton said.
"Cardiologists are telling their patients to go home and eat fish, and if the patients are poor, they're eating tilapia. And that could translate into a dangerous situation."
Co-authors of the study are Kelly L. Weaver, Ph.D., Priscilla Ivester, Joshua A. Chilton, Martha D. Wilson, Ph.D., and Prativa Pandey, all with Wake Forest School of Medicine. The research was funded by the National Center for Complementary and Alternative Medicine and the Office of Dietary Supplements of the National Institutes of Health (NIH), and by an NIH Molecular Medicine training grant.
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Short Version: Tilapia contains a high amount of Omega6 fatty acids which are BAD for you. Salmon and Trout have an Omega6:Omega3 ratio of about 1:1. Tilapia has a ratio of 11:1! The level of bad fats are worse than bacon and burgers.
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Tazzer - Level 150something Xbow Gimp Now With Uber Fletching Powers! http://www.hell-inc.com Thread Killer: Tazzer-HH, who with premeditated villainy sucked the life out of 40 threads. Leading the Turtle Stampede through Peanut Butter
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vn_parsonjackrussell
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Tilapia is BAD!
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wild king salmon is still one of the best fish you can eat - stay away from the farmed raised crap
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Lynea
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Subject:
Tilapia is BAD!
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Damn, that sucks. I buy a lot of Tilapia. I guess I will switch fish. 
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Sapphyrez
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I too dig Tilapia. I like to mix it up between that and salmon.
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Malrothien
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Tilapia is BAD!
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Tilapia is a fish you shouldn't be eating anyway - it's one of the overfarmed fishes.
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Jayna_Kilmer
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Subject:
Tilapia is BAD!
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I have always wanted to try tilapia because I see it everywhere. But, I saw a show...maybe it was Dirty Jobs, I can't remember...where tilapia are brought in to eat the poo of other fish. I decided I would still with salmon (just don't anyone tell me what salmon really eat!)
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vn_parsonjackrussell
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Tilapia is BAD!
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Malrothien posted:
Tilapia is a fish you shouldn't be eating anyway - it's one of the overfarmed fishes.
Actually Tilapia is not overfarmed if farmed in the US (avoid Chinese tilapia) - http://www.montereybayaquarium.org/cr/SeafoodWatch/web/sfw_factsheet.aspx?fid=63
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Tazzer-HH
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Tilapia is BAD!
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Yeah Jayna, that was an episode of Dirty Jobs. 
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.Ayla.
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Tilapia is BAD!
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what a sheltered and spoiled fish world I live in, I had never even heard of this type of fish. My son runs a guide service for fishing so I am spoiled rotten when it comes to fresh fish. I will admit I have looked at the fish in the grocery store but I could never bring myself to actually buy any.
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Malrothien
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"(just don't anyone tell me what salmon really eat!)"
Shrimp. That's why they get their color.
PJR - When I learned about tilapia, they didn't specify.
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vn_parsonjackrussell
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Tilapia is BAD!
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Malrothien posted:
"(just don't anyone tell me what salmon really eat!)"
Shrimp. That's why they get their color.
PJR - When I learned about tilapia, they didn't specify.
the farmed atlantic salmon don't eat shrimp though which is why they should be avoided
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Jayna_Kilmer
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Why should you not eat salmon that doesn't eat shrimp? Does it have something to do with the quality of the salmon?
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vn_parsonjackrussell
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they eat processed fish parts which causes pollution to the ocean and results in a crappy piece of fish
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.Ayla.
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Tilapia is BAD!
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In nature, canthaxanthin (beta-carotene-4,4'dione) and astaxanthin (3, 3'-dihydroxy-a, beta-carotene- 4,4'dione) are naturally occurring carotenoids found in lobster carapaces, krill, shrimp shells, flamingo feathers, and red algae. (Canthaxanthin derives its name from the Cantharelles mushroom of the same color.) In the wild, salmon forage the oceans feeding on colorful crustaceans, plankton, and algae, which naturally impart a beautiful shade of pink to the flesh of their predators. But when salmon are farmed and unable to forage, their flesh is an insipid, unappealing color--one few consumers would choose. Hence, canthaxanthin or astaxanthin or both are added to the feed of farmed salmonid fish. Apparently, although astaxanthin is normally found in wild salmon, canthaxanthin is more efficiently bioabsorbed.
there is a whole article about this you can read it here:
http://www.worldandi.com/public/2000/may/fishy.html
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Tazzer-HH
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Subject:
Tilapia is BAD!
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Another big issue, farm-raised carnivorous fish are more destructive to the environment and ocean eco-system then wild-caught.
Approximately 3 times the amount of fish are processed to create fishmeal than if those same numbers of fish were free-roaming and feeding in their normal foodchain. Salmon is in this category of carnivorous top dogs. They are trying to develop vegetable protein based feeds, but it is still inefficient in terms of fattening up the fish for sale (Watched a nice discovery channel show on it a while ago).
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Anotherstormslayer
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Subject:
Tilapia is BAD!
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it is one of my favorites. but it has made me sick once or twice now I know why.
I hope Orange roughy isn't bad too it is another favorite.
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Kaessa
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Not bad for you, except for the mercury. These are very old fish with a lot of time to accumulate the mercury. Overfishing is a big problem, too.
http://www.montereybayaquarium.org/cr/SeafoodWatch/web/sfw_factsheet.aspx?gid=14
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Anotherstormslayer
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Tilapia is BAD!
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Well my real favorite is Swordfish but...
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The fact that we live at the bottom of a deep gravity well,
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and think this to be normal is obviously some indication of how skewed our perspective tends to b
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