Letter from experts takes aim at sloppy suggestion that tilapia is unhealthy
July 17, 2008 Washington, DC – In response to confusing reports, an international coalition of more than a dozen doctors spoke out today to clarify that fish like tilapia are low in total and saturated fat, high in protein and clearly part of a healthy diet.
A report from Wake Forest University in the July issue of the Journal of the American Dietetic Association about the types of fats in popular seafood has lead to reports that bacon, hamburgers, and doughnuts are a better choice than certain fish.
The 16 dietary fats experts, led by Dr. William Harris of the Sanford School of Medicine, write, ”Replacing tilapia or catfish with ‘bacon, hamburgers or doughnuts’ is absolutely not recommended.’”
In explaining the specifics of the omega-3 versus omega-6 debate, the researchers note that omega-6s are not only found in fish like tilapia, but vegetable oils, nuts, whole-wheat bread and chicken. They go on to highlight the fact that the American Heart Association and the American Dietetic Association agree that, “omega-6 fatty acids are, like omega-3’s, heart-healthy nutrients which should be part of everyone’s diet.”
The coalition, including one expert from Wake Forest University, says unequivocally that while they are not rich in omega-3 fatty acids, fish like catfish and tilapia, “should be considered better choices than most other meat alternatives.”
“In this letter we see doctors from schools in England, Germany, Korea and Australia teaming up with researchers from US institutions including Sanford School of Medicine, Penn State and Harvard School of Public Health to say wait a minute, what you are reading in the press is misleading,” said Jennifer Wilmes, registered dietitian with the National Fisheries Institute. “It’s heartening to see careless, sound-bite-science being challenged.”
For more than 60 years, the National Fisheries Institute (NFI) and its members have provided American families with the variety of sustainable seafood essential to a healthy diet. For more information visit: www.AboutSeafood.com.
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Contact Information:
Gavin Gibbons
703.752.8891
ggibbons@nfi.org
Journal Articles Leave even some Seafood Scientists Scratching their Heads
July 8, 2008 Washington – A pair of articles focusing on the fats in fish from the July issue of the Journal of the American Dietetic Association is puzzling consumers and health professionals alike. Fish, particularly oily fish, at least twice per week is recommended as a front-line fighter against heart disease because it is high in protein, low in total fat, and one of the only naturally-rich sources of long-chain omega-3 fatty acids. But a controversial article claiming fish with lower amounts of omega-3s than omega-6s may be harmful to heart health flies in the face of this recommendation.
The article suggests hamburger and bacon might have more heart-healthful properties than tilapia based solely on their lower omega-6 content.
“There is an on-going discussion about these fatty acids, but it’s a dangerous reach to even suggest that replacing a meal of low-fat tilapia with ground beef or bacon would be a healthful choice,” said Jennifer Wilmes a registered dietitian with the National Fisheries Institute.
There is currently no scientific consensus that lower-omega-3, higher-omega-6 fish are unhealthy. William Harris, PhD devotes a three page research editorial in the same July edition to challenging the theory, pointing out that it “fails to consider relevant human experimental evidence” and attacks the dramatic comparison of tilapia to hamburger and bacon, calling it a “potentially flawed concept” that overstates the impact of omega-6.
“We need more science to agree on the impact of an omega-3 to omega-6 ratio,” said Wilmes. “But what we do have scientific consensus on is that omega-3s – which you can get plenty of by eating a variety of fish – are paramount to heart disease prevention.”
For more than 60 years, the National Fisheries Institute (NFI) and its members have provided American families with the variety of sustainable seafood essential to a healthy diet. For more information visit: www.AboutSeafood.com.
Contact Information:
Gavin Gibbons
703.752.8891
ggibbons@nfi.org
