Researchers Discover Risks in eating Tilapia
Researchers at the Wake Forest Center for Botanical Lipids, in Winston Salem, North Carolina have discovered undesirable levels of unhealthy omega-6 fatty acids instead of omega-3 fatty acids in tilapia using a GC method.
Researchers at the Wake Forest Center for Botanical Lipids, in Winston Salem, North Carolina have discovered undesirable levels of unhealthy omega-6 fatty acids instead of omega-3 fatty acids in tilapia using a GC method. The GC technique was utilised by researchers to analyse the fatty acid composition of 30 commonly consumed farmed and wild fish. The analysis showed that farm-raised Tilapia and Catfish had relatively poor concentrations of "good" omega-3 fatty acids compared to the "bad" omega-6 fatty acids. Senior study author Dr. Floyd H. Chilton, director of the Wake Forest Center, said that eating the right type of fish or taking dietary fish oil was very important to cure heart disease.
RAFA 2024 Highlights: Contemporary Food Contamination Analysis Using Chromatography
November 18th 2024A series of lectures focusing on emerging analytical techniques used to analyse food contamination took place on Wednesday 6 November 2024 at RAFA 2024 in Prague, Czech Republic. The session included new approaches for analysing per- and polyfluoroalkyl substances (PFAS), polychlorinated alkanes (PCAS), Mineral Oil Hydrocarbons (MOH), and short- and medium-chain chlorinated paraffins (SCCPs and MCCPs).
Pharmaceutical excipients, such as polyethylene glycol-based polymers, must be tested for the presence of ethylene oxide (EtO) and 1,4-dioxane as part of a safety assessment, according to USP Chapter <228>.
