From: http://www.eatthis.com/tilapia-is-worse-than-bacon

While most health experts agree we should be eating more fish (for all the reasons listed above), this Eat This, Not That! research has found the inflammatory potential of farmed tilapia to be greater than a burger, doughnuts - even pork bacon!

Is there research supporting or refuting this specific claim about the inflammatory potential of tilapia vs. bacon?


1 Answer 1


According to The Content of Favorable and Unfavorable Polyunsaturated Fatty Acids Found in Commonly Eaten Fish Journal of the American Dietetic Association, Volume 108, Issue 7, July 2008, Pages 1178-1185:

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. All other nutritional content aside, the inflammatory potential of hamburger and pork bacon is lower than the average serving of farmed tilapia.

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    Notably, farmed tilapia may not contain the fatty oils viewed as making fish "healthy," though they will be a source of protein. Salmon, tuna, etc. contain oil because they consume oil-producing algae or smaller fish that eat the algae; tilapia fed on algae or quality food will also contain oil, but tilapia raised on other diets will not. Commented Jul 6, 2017 at 16:05
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    @jeffronicus: citation?
    – Oddthinking
    Commented Jul 7, 2017 at 8:37
  • Some of that is just the physiology of marine organisms; the reason we study algae for biofuels is they produce lipids. Here's a chart from government data showing that farm-fed tilapia has less than 200 mg of omega-3 per 3-ounce portion, compared to more than 1,500mg for wild herring: seafoodhealthfacts.org/seafood-nutrition/… Commented Jul 7, 2017 at 16:08
  • "Cold-water fatty fish have the highest content of omega-3 fatty acids because their physiology, environment and diet promote omega-3 fatty acid production in their flesh." med.umich.edu/umim/food-pyramid/fish.html Commented Jul 7, 2017 at 16:12

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