Catfish is a popular delicacy in many parts of the world, known for its rich taste and versatility in various dishes. While catfish is a good source of protein and omega- 3 fatty acids, it is not suitable for everyone. Certain individuals may experience adverse health effects from consuming catfish due to its composition, farming practices, or the way it interacts with specific health conditions. Below are five sets of people who should consider avoiding catfish and the reasons why:

Catfish, especially the farm- raised variety, can contain high levels of unhealthy fats. While wild catfish are leaner, farmed catfish are often fed high- fat diets to accelerate growth, which results in higher saturated fat content. For individuals with heart disease or elevated cholesterol levels, eating fatty fish like farmed catfish could worsen their condition. A diet high in saturated fats can contribute to the buildup of plaque in the arteries, increasing the risk of heart attacks and strokes. Such individuals should instead opt for fish known for their heart- healthy properties, such as salmon or mackerel, which contain higher levels of beneficial omega- 3 fatty acids.

Gout is a form of arthritis caused by the buildup of uric acid crystals in the joints. Catfish contains purines— compounds that break down into uric acid in the body. Consuming foods high in purines can trigger painful gout attacks. Individuals prone to or diagnosed with gout should limit their intake of purine- rich foods, including catfish, to help prevent flare- ups and manage their condition more effectively.