I was trying to look up some recipes for tilapia and ran across an article that cited a study from wake forest university showing that tilapia has low omega 3 levels and high levels of arachidonic acid. I was wondering if anyone here had looked at this and wondered what they thought.

The story can be found here
http://www.sciencedaily.com/release...092228.htm

I haven't read the story yet, but I wonder if it has something to do with how the tilapia is raised? Farm-raised tilapia is probably fed grain, while wild tilapia is not.

Oh, just clicked on that story and back here. Obviously they are talking about farm-raised tilapia. However, they make no mention of tilapia that is wild-caught.

The big concern is that cardiac patients are being told to go home and eat fish, but if they are poor, they are buying farm-raised tilapia, and due to the high amount of AA, they are doing more harm than good.

Thanks for bringing this issue forward!