Fish is often celebrated for its numerous health benefits, but not all varieties are equally beneficial, especially concerning liver health. Despite their delectable flavors, some popular fish dishes may pose risks to the liver. Understanding these risks can help you make informed dietary choices.
Salted Fish
Salted fish is a cherished delicacy, in many cultures, especially across Asia. However, its high salt content can adversely affect vascular health. Moreover, salted foods contain nitrites, which can convert into nitrosamines—a potent carcinogen—within the human body. These substances are harmful to liver health and can cause significant damage. The World Health Organization (WHO) has also warned that excessive consumption of salted fish may increase the risk of nasopharyngeal cancer.
Grilled Fish
Grilled fish offers a tempting flavor but it may come with health hazards. When fish is heated to high temperatures, its high protein content can release hazardous chemicals, including aromatic amines, which may cause cancer. The WHO states that grilling food can also produce acrylamide, a substance classified as “likely carcinogenic to humans” under Group 2A. Additionally, acrylamide may have adverse effects on the reproductive and neurological systems.
Strongly Odorous Fish
While most fish have a characteristic smell, avoid those with an overpowering or unusual metallic odor. Such odors may indicate that the fish were raised in contaminated environments containing heavy metals and sewage. Consuming these fish can lead to the absorption of heavy metal contaminants, damaging the liver and kidneys. Furthermore, fish with an excessively fishy smell are often rotten for an extended period. As fish proteins decompose, they produce histamine, a toxic amino acid that can cause food poisoning.
Opting for fresh, properly prepared fish and being cautious of preparation methods can help maintain liver well-being.
