'Eat It Without Fear': Mamata Banerjee Dismisses Rumours On Tilapia Fish Causing Cancer

West Bengal Chief Minister Mamata Banerjee rubbished rumours that consuming Tilapia fish causes cancer and encouraged people to "eat it without fear".

West Bengal Chief Minister Mamata Banerjee rubbished rumours that consuming Tilapia fish causes cancer and encouraged people to "eat it without fear".

Source : PTI

West Bengal Chief Minister Mamata Banerjee on Tuesday dismissed the rumours that consuming Tilapia fish causes cancer and encouraged people to eat it without fear.

During a meeting at the state secretariat, Banerjee asked the bureaucrats whether eating Tilapia had any negative effects on the body. Upon receiving confirmation from officials that there was no evidence supporting the rumour, she questioned why no action had been taken against those spreading such misinformation, news agency PTI reported.

Banerjee emphasised that people should eat Tilapia without fear, reiterating that consuming this fish does not cause cancer. 

She also demanded to know who spread the false news. The Bengal CM has instructed bureaucrats to release Tilapia fish into ponds under the ‘Jal Bharo, Jal Dharo’ scheme, PTI reported.

Tapalia Rich In Protein, Magnesium, Zinc & Other Essential Nutrients

For many years, rumours have persisted that Tilapia causes cancer. Various research papers have suggested that Tilapia is not unsuitable for human consumption, yet no one has provided specific reasons to support their claims. This has left consumers uncertain about the safety of consuming Tilapia, as the accusations lack clear and concrete evidence.

According to a News18 report, marine biologist Igor Soler shared insights about Tilapia, also known as the ‘Trash Fish’ or the ‘miracle fish.’ Soler clarified that Tilapia inhabit murky waters and consume algae, insects, and even waste. 

In certain instances, these fish are bred in unsanitary conditions, further damaging their image as ‘garbage fish.’ However, the rise of social media has heightened awareness about the hygiene issues associated with Tilapia, compelling chefs and suppliers to raise and market the fish in a hygienic environment.

Despite its unflattering reputation, Tilapia has been a staple in Egyptian cuisine for over 4,000 years. China leads the global production of this fish, accounting for 42 per cent, followed by Egypt with 14 per cent. 

Other countries like Indonesia, the Philippines, Malaysia, and India also produce Tilapia, with India producing around 1 lakh tonnes annually, reported News18.  

The report also stated that Tilapia is rich in essential nutrients such as protein, magnesium, phosphorus, zinc, and sodium, which strengthens bones and promotes brain health through Omega-3 fatty acids.

Furthermore, the fish is known for its ability to support heart health, regulate blood pressure, and potentially block the production of cancer cells. 
Tilapia has now increasingly become a part of staple diets worldwide and is garnering appreciation for its nutritional benefits and versatility in cooking.