Aunt Li's favorite thing to do is to think about all kinds of delicious food, especially making fish.
However, a recent list of "carcinogenic fish" on the Internet has left her with a heavy heart. "Is the fish I have eaten for so many years all 'poison'?"
She took the list and said to her wife worriedly. The list lists four so-called "carcinogenic fish" that are alarming. But what is the truth?
Actually, the question is not black and white. In recent years, with the increasing environmental problems, some fish may indeed be contaminated, accumulating heavy metals and harmful chemicals in their bodies.
But at the same time, fish is also rich in high-quality protein, unsaturated fatty acids and other nutrients, which have many health benefits. So it's all about how we choose, how we cook and how we consume it.
Frequent cancers, is it caused by eating fish?
In recent years, the topic of food and health has become more and more interesting. Is fish, a traditional health food, really safe?
Some early studies have shown that infants and young children who eat fish 3-4 times a week perform better intellectually and athletically.
This is because fish is rich in nutrients such as DHA, which have a positive impact on brain development.
However, with the deterioration of the environment, especially the pollution of oceans and rivers, some fish may accumulate heavy metals and harmful chemicals such as mercury, lead, etc. These substances pose a potential threat to human health.
The latest scientific research has also brought us new discoveries.
A recent study in the Journal of American Cancer Centers involving 88,000 people showed that people who eat fish frequently have a higher risk of early-onset colorectal cancer, especially in women.
Another study led by epidemiologists at Brown University found that people who consumed large amounts of fish each day also had a relatively increased risk of developing melanoma.
However, this does not mean that we should give up eating fish altogether. In fact, moderate intake of fish is beneficial for health.
Studies have shown that consuming moderate amounts of fish each week can reduce the overall risk of death and the incidence of cardiovascular disease.
Nutrients such as polyunsaturated fatty acids, vitamin D and selenium in fish play an important role in cardiovascular health.
Fish that should really be eaten less or avoided
01. Grilled fish and fried fish
During high-temperature cooking, especially when frying and grilling, some harmful substances such as polycyclic aromatic hydrocarbons and heterocyclic amines may be produced.
These substances have been shown to be carcinogenic in animal studies, and long-term high intake may increase the risk of digestive cancers in humans.
02. Sashimi
While sashimi is a traditional delicacy in some cultures, it is possible that raw fish can carry parasites, such as liver flukes.
If fish is not adequately cooked, it can lead to parasitic infections, which can lead to hepatobiliary disease.
03. Formaldehyde fish
In order to extend the shelf life of fish, some unscrupulous businesses may use chemicals such as formaldehyde for treatment. Formaldehyde is a known carcinogen that poses a great threat to human health.
When buying fish, you should choose a reputable merchant and take care to check the appearance and smell of the fish to avoid buying chemically treated fish.
04. Chinese-style salted fish
During the salting process, Chinese-style salted fish may produce nitrites. Nitrite is converted to nitrosamines, which are potentially carcinogens, in response to stomach acid.
Although Chinese-style salted fish is popular in some regions, long-term consumption of large amounts may increase health risks.
Recommended fish
01. Crucian carp
Crucian carp has delicate meat and high nutritional value, rich in protein, fat, vitamin A, B vitamins, etc.
Traditional Chinese medicine believes that crucian carp is flat and sweet, and has the effect of strengthening the spleen and stomach, diluting water and reducing swelling. It is especially suitable for people with weak spleen and stomach, loss of appetite, edema, etc.
02. Yellow croaker
Yellow croaker is delicious, rich in protein and a variety of trace elements. In particular, the yellow croaker in late spring and early summer has more delicious meat and is rich in nutrients.
Yellow croaker is also rich in vitamin D, which helps in the absorption and utilization of calcium, and has a good effect on bone development in children and the prevention of osteoporosis in the elderly.
In addition, yellow croaker also has appetizing, qi-invigorating, semen filling and other medicinal properties.
Although there are risks associated with eating fish, moderate intake has health benefits
01. Avoid eating contaminated fish
This includes some large carnivorous fish such as sharks, swordfish, etc., as they may have accumulated more harmful substances.
Instead, we can choose some small, herbivorous fish such as crucian carp, yellow croaker, etc. These fish are usually less polluted and rich in nutrients.
02. Pay attention to the cooking method
High-temperature cooking, such as frying, roasting, etc., may produce harmful substances, such as benzopyrene.
We can choose low-temperature cooking methods such as steaming and stewing to retain the nutrients of the fish and reduce the production of harmful substances.
03. Control the intake of fish
While fish is packed with nutrients, excessive intake can also pose health risks. It is recommended to consume fish 2-3 times a week for about 100-150 grams each time.
Whether eating fish causes cancer or not is not a one-size-fits-all approach. It's all about how we choose, cook and control how much we eat.
Through scientific dietary adjustment and reasonable food combination, we can still get rich nutrients from fish and reduce potential health risks.