Fish has always been considered a healthy source of protein. Compared to beef and pork, it is lower in fat, cholesterol, and calories, while being packed with vitamins, minerals, and essential fatty acids that are good for our health. However, not all fish are the same, and some pose major health risks that we should avoid, such as tilapia.

Tilapia is one of the most popular farm-raised fish that many people eat because of its cheap cost and delicious taste. In fact, it is the fourth most consumed seafood in the United States. However, consuming tilapia may lead to severe health issues, some of which are even life-threatening.

So, why is eating tilapia dangerous? Here are seven reasons why you should avoid it:

1. Enhances Risk of Inflammation: Tilapia contains more omega-6 fatty acids than omega-3 fatty acids, with a ratio of 11 to 1. This imbalance increases the risk of asthma, arthritis, and other inflammatory conditions, as omega-6 is notorious for causing inflammation in the body. It also raises blood pressure and may form blood clots, increasing the risk of heart attack and stroke.

2. Increases Risk of Cancer: Farm-bred tilapia in China eat animal feces in their feed, which increases the chance of developing cancer ten times more than wild fish. It is common practice in China to spread livestock and poultry waste on fields or use it as fish feed. The contamination of air, water, and soil in industrialized regions where tilapia farms are located is a cause for concern. More than 70 percent of tilapia in the U.S. are imported from China, making it a risky choice.

3. Augments Ingestion of Antibiotics and Pesticides: Tilapia raised in crowded fish pens are more prone to diseases, leading to the use of antibiotics to prevent sickness. They are also given pesticides to treat sea lice. These chemicals are harmful to human health when ingested.

4. Contains High Quantities of Toxic Chemicals: Tilapia may contain toxic chemical compounds depending on the environment they are raised in. Dibutyltin, a chemical used in creating PVC plastic, weakens immunity and increases inflammation in the body. Dioxin is associated with increased cancer risks and other health issues. Saxitoxins are potent neurotoxins that can cause paralytic shellfish poisoning. Careful handling of tilapia grown in fresh waters is necessary due to their high susceptibility to saxitoxin accumulation.

5. Exposes Body to Heavy Metals: Tilapia consumption may expose the body to heavy metals such as iron, copper, nickel, lead, cadmium, and zinc. Different parts of the fish absorb varying amounts of heavy metals. While the heavy metals absorbed by tilapia muscles are not in dangerous quantities, the intestines, livers, and gills absorb higher and more dangerous amounts. Continued exposure to heavy metals can cause permanent damage to body organs and increase the risk of cancer.

6. Carries Rare Bacteria: There have been reported cases of rare bacterium infections from handling and ingesting tilapia. Vibrio vulnificus is known as the “flesh-eating bacteria” and can cause serious illness, including flesh necrosis and sepsis. Aeromonas hydrophila and streptococcal infections have also been found in tilapia.

7. Leads to Arsenic Consumption: In some countries, tilapia grown in an arsenic-contaminated environment can increase the risk of cancer development, specifically of the bladder and lungs.

Overall, consuming tilapia can be safe if it is grown in a clean environment and stored and cooked following safety rules. However, tilapia from China is particularly dangerous, as Chinese farmers use illegal antimicrobials and antibiotics to feed the fish. It is essential to be cautious and make informed choices about the source of tilapia to avoid potential health risks.