Some of the claims of anti-tilapia came from a paper written by Floyd H. Chilton, a professor of physiology and pharmacology at Wake Forest University, and his colleagues. They said in their research that “tilapia is not a good choice” for “individuals who are eating fish as a method to control inflammatory diseases such as heart disease.” They also said “All other nutritional content aside, the inflammatory potential of hamburger and pork bacon is lower than the average serving of farmed tilapia.”
The study does not include the fact that bacon was generally healthier than tilapia. Since tilapia is low in fat, it’s not a good source of fatty acids, period. But it’s still a good source of protein and other nutrients. Given bacon’s high fat and sodium content, it’s clearly not a healthier option than tilapia.
Often tilapia is referred as the reason behind Alzheimer disease. Richard Ransohoff, an expert in neurodegenerative disease at Biogen, told that “evidence for a relationship” between Alzheimer’s disease and dietary arachidonic acid found in tilapia “is weak and indirect.” He also said that, “Equal data support and contradict the assertion that high dietary” arachidonic acid promotes Alzheimer’s. While another research done by Neurobiology of Aging showed the opposite result. Konrad Beyreuther, the director of Network Aging Research at the University of Heidelberg in Germany, and colleagues found that mice fed arachidonic acid-enriched diets had more evidence of Alzheimer’s in their brains than those fed normal diets. This research can be irrelevant too as a substance’s effects on mouse does not always effect on human in the same way.
So far, no studies found high levels of dioxin or any other carcinogens in tilapia. Gulnihal Ozbay, an assistant professor in natural resources at Delaware State University, and another researcher found that tilapia had “safe levels” of mercury, cadmium, arsenic and lead by the Food and Drug Administration’s standards. Thus, tilapia does not cause cancer or Alzheimer in any way.