Cultivating health and sustainability: the nutritional and environmental advantages of plant-based diets for Tilapia / Izzati Adilah Azmir

• Main Author: Azmir, Izzati Adilah
• Format: Article
• Language: English
• Published: Universiti Teknologi MARA, Negeri Sembilan 2024
• Subjects: Collections of general literature
• Online Access: https://ir.uitm.edu.my/id/eprint/90305/1/90305.pdf; https://ir.uitm.edu.my/id/eprint/90305/

In recent years, discussions around sustainable and ethical food practices have gained momentum, particularly within the aquaculture industry. One notable advancement involves the shift towards feeding fish with plant-based diets, a trend that not only addresses environmental concerns but also brings forth a myriad of health benefits for consumers. This article delves into the positive impact on human health resulting from the consumption of fish raised on plant-based diets. A trial run of a plant-based diet on Tilapia fish, also known as Oreochromis niloticus, conducted by a team of researchers from UiTM, revealed several potential benefits for humans. One primary advantage is the rich source of omega-3 fatty acids provided by fish fed on plant-based diets, especially those incorporating algae-based supplements. These essential fatty acids play a crucial role in heart health, cognitive function, and reducing inflammation in the body.