Fish, a delicacy known to be low in fat and rich in high-quality protein and unsaturated fatty acids, may also increase the risk of melanoma?
This makes people start to re-examine their eating habits and start to question the "golden rules" of healthy eating. Let's take a closer look at what this is all about.
1. The association between fish and melanoma
The study, which included a diet and health study conducted by the National Institutes of Health in collaboration with the American Association of Retired Persons, involved 491,367 participants. This large sample size is very convincing.
The researchers found that higher fish intake was positively associated with the risk of malignant melanoma and melanoma in situ.
This finding may come as a surprise to many people, as we generally think of fish as a healthy food, not one that may increase the risk of cancer.
The results of the study showed that increased consumption of tuna and unfried fish was positively associated with the risk of malignant melanoma and melanoma in situ.
Conversely, the amount of fried fish consumed was inversely associated with the risk of malignant melanoma, but did not appear to affect the incidence of melanoma in situ.
It's a bit confusing, is it a problem with the fish, or is it a problem with the way it is cooked?
2. The reason why fish meat contains toxic substances
Researchers believe that the link between fish and cancer may be linked to the pollution of the oceans. Many harmful chemicals produced by human activities, such as PCBs, arsenic and mercury, can flow into rivers and oceans, polluting the environment where fish live.
These toxins accumulate in fish and then circulate through the food chain to the human body, which can cause a variety of health problems, including cancer.
It's like a vicious circle: human activities pollute the environment, the environment pollutes the food, and the food in turn causes harm to the human body.
This problem will not be solved overnight, and it requires the active participation of each and every one of us, starting with small things to reduce pollution and protect the environment.
We don't need to panic too much, we just need to keep an eye on the results of these studies, and at the same time, maintaining good lifestyle habits and a balanced diet are the keys to staying healthy.
3. Risks and precautions for eating fish
Although fish is rich in nutrients, it is not without risks. As mentioned earlier, the accumulation of fish poisoning substances due to environmental pollution is an important risk factor.
These toxic substances can be chronically toxic to the human body, causing a variety of health problems, including liver disease, neurological disease, and even cancer.
In addition, there may be a risk of parasite infection from the consumption of fish. For example, raw or semi-raw fish can carry liver flukes, which can enter the body and cause liver flukes if not cooked adequately, with symptoms such as abdominal pain, diarrhoea, fatigue, etc.
So, how can you reduce the risk of eating fish? First, try to choose fish from reliable sources and avoid fish from unknown sources or potentially contaminated.
Secondly, the fish should be thoroughly washed before cooking, and make sure that the fish is well cooked to kill possible parasites. Also, try to avoid eating fish that has not been cooked enough, such as sashimi.
Fourth, how should we eat fish healthily?
This requires us to consider various factors comprehensively and formulate scientific dietary recommendations. According to the recommendations of the National Institutes of Health, fish should be eaten 2 times a week or 300-500 grams of fish per week, i.e. 40-75 grams of fish per day is recommended.
This is a relatively modest recommendation to ensure that we are getting enough nutrients from fish while avoiding the risks that may come with excessive intake.
Of course, this advice is not set in stone. Depending on the population, the amount of fish consumed may need to be adjusted. For example, pregnant and lactating women need more DHA to support fetal and infant brain development, so they may need to increase their intake of fish.
However, since pregnant women and infants are more sensitive to heavy metals and other toxic substances, fish species with less contamination such as salmon and cod should be selected as much as possible.
In addition, for special populations such as gout patients, patients with bleeding disorders, and patients with liver cirrhosis, it may be necessary to adjust the intake and type of fish under the guidance of a doctor.
The consumption of fish should follow the principle of "moderation, variety and balance", not only to enjoy the delicious taste brought by fish, but also to control risks and protect health.
5. The nutritional value of fish
As an important source of protein, the nutritional value of fish cannot be ignored. Fish meat is rich in high-quality protein, which has an amino acid composition that matches the needs of the human body and is easily absorbed and utilized by the body.
In addition, fish is also rich in unsaturated fatty acids, such as omega-3 series EPA and DHA, which play an important role in cardiovascular and cerebrovascular health.
Fish meat also contains many trace elements and vitamins, such as calcium, phosphorus, iron, zinc, selenium, vitamin A, vitamin D, etc. These nutrients play an important role in the maintenance of normal physiological functions, the improvement of immunity, and the protection of eyesight.
Therefore, moderate consumption of fish can effectively supplement various nutrients needed by the human body and promote health.
However, we should also note that although fish is highly nutritious, it is not suitable for everyone. For example, if you are allergic to fish, eating fish may trigger an allergic reaction, with symptoms such as skin erythema, itching, and difficulty breathing.
In addition, patients with certain diseases, such as gout patients and kidney disease patients, also need to properly control their fish intake under the guidance of a doctor.
6. Suggestions for consumption of specific groups of people
For pregnant and lactating women, fish is a great source of DHA, which is essential for fetal and infant brain development.
However, as fish meat may contain heavy metals and other toxic substances, pregnant and lactating women should choose fish species with a low degree of contamination, such as salmon, cod, etc., and avoid fish species that may contain more toxic substances, such as sharks, swordfish, etc.
Fish provides high-quality protein for the elderly and frail people, which is essential for them to maintain muscle mass and prevent muscle decline.
At the same time, the omega-3 unsaturated fatty acids contained in fish are also beneficial in reducing the risk of cardiovascular and cerebrovascular diseases.
However, they should also be aware that excessive consumption of fish may increase the burden on the kidneys, so it should be consumed in moderation under the guidance of a doctor.
summary
Fish is a nutritious food, and eating it in moderation can provide us with essential nutrients to promote health. However, we should also be aware of the possible risks associated with the consumption of fish, such as the accumulation of toxins and parasitic infections caused by environmental pollution.
Therefore, we should choose fish from reliable sources and cook it well to reduce the risk. At the same time, we should also appropriately adjust the amount and type of fish consumed according to our own health status and needs to protect our health.