Doctors: Omega-6 Rich Tilapia Healthy; Replacing With Bacon, Hamburgers or Doughnuts Not Recommended

In response to a recent report from Wake Forest University about high levels of Omega-6 in tilapia, an international coalition of 16 doctors* spoke out today, lead by Dr. William Harris of the Sanford School of Medicine. According to the coalition, tilapia is a part of a healthy diet since it is low in total and saturated fat and high in protein and “replacing tilapia or catfish with ‘bacon, hamburgers or doughnuts’ is absolutely not recommended”.

The coalition, including one expert from Wake Forest University, says that even though fish like catfish and tilapia aren’t rich in omega-3 fatty acids, they are still better choices than most other meat alternatives. The doctors also explained that omega-6s are found not only in fish like tilapia, but in many other types of food as well, such as chicken, nuts, vegetable oils, and whole-wheat bread.

According to both the American Heart Association and the American Dietetic Association, omega-6 fatty acids are, like omega-3s, heart-healthy nutrients which should be part of everyone’s diet.

United States
William S. Harris, PhD, FAHA Sr. Scientist and Director Metabolism and Nutrition Research Center Sanford Research/USD Sioux Falls, SD (605) 328-1304

Co-signers: Thomas Barringer, MD, FAHA Medical Director, Center for Cardiovascular Health Carolinas Medical Center Charlotte, NC (704) 446-1823

Marguerite M. Engler, RN, PhD, FAHA Professor Dept. of Physiological Nursing UC San Francisco, CA

Mary B. Engler, PhD, RN, MS, FAHA Professor and Director Cardiovascular and Genomics Graduate Program Dept. of Physiological Nursing UC San Francisco, CA

Penny Kris-Etherton, PhD, RD, FAHA Distinguished Professor of Nutrition Penn State University University Park, PA (814) 863-2923

Dariush Mozaffarian, MD, DrPH, DSc Assistant Professor Harvard School of Public Health Boston MA 617-432-2887

Joyce A. Nettleton, DSc Editor, PUFA and Fats of Life Newsletters Denver, CO 303-296-9595

Eric Rimm ScD, FAHA Associate Professor Harvard Schools of Medicine and of Public Health Boston MA 617-432-1843

Larry Rudel, PhD, FAHA Professor of Biochemistry Wake Forest University Winston-Salem, NC (336) 716-2821

Frank Sacks, MD, FAHA Professor of Cardiovascular Disease Prevention Harvard School of Public Health Boston, MA (617) 432-1420

Peter Howe, PhD Professor and Director Nutritional Physiology Research Centre University of South Australia, Adelaide

Andy Sinclair, PhD Chair in Human Nutrition School of Exercise and Nutrition Sciences Deakin University Burwood, Australia

Bruce Holub, PhD Professor Emeritus Dept of Human Biology and Nutritional Sciences University of Guelph, Ontario, Canada

Clemens von Schacky, MD Cardiology Ludwig Maximilians-Universität München Munich, Germany

Yongsoon Park, PhD Chair and Assistant professor Department of Food and Nutrition Hanyang University Seoul, Korea

United Kingdom
Philip Calder, PhD Professor of Nutritional Immunology University of Southampton, UK