The Truth About Fish: Cooked in a wrong way can cause cancer, says Expert

A certain way of preparing fish can make it harmful and cause cancer, according to some experts. Carcinogens in Group 1 are foods that experts say to increase your cancer risk. Fried, grilled, or barbecued fish are all considered Group 1 carcinogens.

Several types of meat are considered carcinogenic.

World Health Organization (WHO) has labeled certain types of meat as “Group 1 carcinogens” because of their cancer-causing properties. According to them, these foods and other things cause cancer because they have “convincing evidence.” These include processed meats, including hot dogs, deli meats, beef jerky, and charcuterie. Cancers of the stomach and colon are associated with these types of meat.  

Red meat is classified as a Group 2A carcinogen, implying that it is “probably” carcinogenic in humans. This is somewhat less concerning.

On behalf of the health insurance company Aetna, listen to what medical professionals have to say.

As an alternative to carcinogenic meats, fish is often recommended.

Fish is often considered part of a nutritious diet because it is a lean protein source rich in Omega-3 fatty acids. It may also help prevent cancer, according to the American Institute for Cancer Research (AICR).

Listen what the American Institute for Cancer Research (AICR) has to say .

Since it is a lean protein source packed with Omega-3 fatty acids, fish is frequently regarded as part of a healthy diet. According to the American Institute for Cancer Research (AICR), it might also help prevent cancer.

Additional research has found that eating a diet rich in fish is linked to decreased incidence of obesity, according to the AICR. “Overweight and obesity are now associated with an increased risk of ten types of cancer, including postmenopausal breast, liver, and colorectal,” the group says.

However, eating fish prepared this way can cause cancer.

According to the WHO, salt-preserved fish is thought to cause cancer in humans, despite the fact that fish is generally associated with lower cancer rates.

Listen what explaination Aetna health experts gives –

Here’s why experts say it happens.

Salted fish and cancer of the nasopharynx (in the upper throat) and stomach have been linked by studies. It is typically caused by a reaction between nitrogen compounds in the fish and nitrates and nitrites in the crude salt used to preserve it, which causes cancer in the nasopharynx.

In the meantime, most stomach cancer starts with compromised cells on the stomach’s inner lining.

explained by Stephanie Fay, MD, on the World Cancer Research Fund International (WCRFI) website.

The WHO recommends limiting your salt intake to fewer than five grams of salt per day to lower your risk, reduce the quantity of preserved fish in your diet. If you have concerns about your cancer risk or want to know more about how this risk factor might affect you and your diet, speak with your doctor.

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