Tilapia is one of the most commonly consumed fish worldwide, but nutrition experts have raised concerns about its health impact. Here are some reasons why you may want to cut back or avoid eating it:
1. Unfavorable Fat Profile:
Tilapia is very low in omega-3 fatty acids (the “good” fats found in salmon, sardines, and mackerel) but relatively high in omega-6 fatty acids. An imbalance of omega-6 to omega-3 may promote inflammation in the body, which is linked to heart disease and other chronic conditions.
2. Farming Practices:
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