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Omega-6 (n-6) and omega-3 (n-3) fatty acids in tilapia and human health: a review.
Int J Food Sci Nutr. 2009; 60 Suppl 5:203-11.IJ

Abstract

A recent publication questions the nutritional value of tilapia in the human diet following the movement to eat fish for their omega fatty acid (FA) content. It suggests that tilapia have an elevated amount of omega-6 FAs (n-6) and a deficient amount of omega-3 FAs (n-3), a possibly unhealthy proportion for humans. A high n-6:n-3 ratio is problematic because too much arachidonic acid, an n-6 FA, promotes inflammation, which aggravates heart disease and other illnesses. This paper analyzes the numbers from different tilapia composition studies in an effort to understand the range of n-6 and n-3 totals and ratios present in both farmed and wild tilapia. Generally, wild tilapia have more n-3 FAs than farmed tilapia, but diet adjustments can alter the body composition of the domesticated variety. Consumers should consider fish as part of a balanced diet and evaluate their FA needs on an individual basis.

Authors+Show Affiliations

Environmental Research Laboratory, University of Arizona, 2601 E. Airport Drive, Tucson, AZ 85756, USA. kaolinyoung@gmail.com

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't
Review

Language

eng

PubMed ID

19757249

Citation

Young, Kaolin. "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, vol. 60 Suppl 5, 2009, pp. 203-11.
Young K. Omega-6 (n-6) and omega-3 (n-3) fatty acids in tilapia and human health: a review. Int J Food Sci Nutr. 2009;60 Suppl 5:203-11.
Young, K. (2009). 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, 203-11. https://doi.org/10.1080/09637480903140503
Young K. Omega-6 (n-6) and Omega-3 (n-3) Fatty Acids in Tilapia and Human Health: a Review. Int J Food Sci Nutr. 2009;60 Suppl 5:203-11. PubMed PMID: 19757249.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Omega-6 (n-6) and omega-3 (n-3) fatty acids in tilapia and human health: a review. A1 - Young,Kaolin, PY - 2009/9/17/entrez PY - 2009/1/1/pubmed PY - 2010/7/2/medline SP - 203 EP - 11 JF - International journal of food sciences and nutrition JO - Int J Food Sci Nutr VL - 60 Suppl 5 N2 - A recent publication questions the nutritional value of tilapia in the human diet following the movement to eat fish for their omega fatty acid (FA) content. It suggests that tilapia have an elevated amount of omega-6 FAs (n-6) and a deficient amount of omega-3 FAs (n-3), a possibly unhealthy proportion for humans. A high n-6:n-3 ratio is problematic because too much arachidonic acid, an n-6 FA, promotes inflammation, which aggravates heart disease and other illnesses. This paper analyzes the numbers from different tilapia composition studies in an effort to understand the range of n-6 and n-3 totals and ratios present in both farmed and wild tilapia. Generally, wild tilapia have more n-3 FAs than farmed tilapia, but diet adjustments can alter the body composition of the domesticated variety. Consumers should consider fish as part of a balanced diet and evaluate their FA needs on an individual basis. SN - 1465-3478 UR - https://www.unboundmedicine.com/medline/citation/19757249/Omega_6__n_6__and_omega_3__n_3__fatty_acids_in_tilapia_and_human_health:_a_review_ L2 - http://www.tandfonline.com/doi/full/10.1080/09637480903140503 DB - PRIME DP - Unbound Medicine ER -