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Copywriting丨Dr. Tan's health science
Editor丨Dr. Tan's health science
Fish are regulars. It is delicious and is also known as the "King of Nutrition". Just as people are enjoying a variety of fish delicacies, a troubling question creeps up: may certain fish activate cancer cells in the body? Is this claim sensational, or is there a scientific basis? Let's dive into this question and uncover the health risks that lurk behind the deliciousness.
In recent years, with the increasing attention to health, the relationship between diet and cancer has become a hot topic. Among the many discussions, four species of fish have attracted attention due to their potential carcinogenic risk.
They are: eel, mackerel, hairtail and crucian carp. This list may come as a surprise to many, after all, these fish are common on the mainland, and some are even considered delicacies. Why are they "blacklisted"?
Let's start with the eel. Eel is delicious and nutritious, making it a favorite ingredient for many people. However, studies have found that eels contain higher concentrations of polychlorinated biphenyls (PCBs). PCBs are persistent organic pollutants that accumulate in the human body over a long period of time and may increase the risk of cancer. The World Health Organization (WHO) has classified PCBs as a Group 2A carcinogen.
Mackerel, a popular marine fish in the northern part of the continent, has also been found to be potentially risky. Mackerel contains high levels of heavy metals, especially mercury. Small intake does not pose an immediate threat to health, but long-term consumption of large amounts may cause mercury to accumulate in the body, affect the nervous system, and even increase the risk of cancer.
Hairtail fish is a common fish in the coastal areas of the mainland and is favored for its unique taste and nutritional value. Hairtail fish also face the problem of heavy metal pollution. Studies have shown that the content of heavy metals such as lead and cadmium in hairtail fish in some sea areas is high. These heavy metals accumulate in the human body for a long time, which may cause damage to organs such as the liver and kidneys, and increase the risk of cancer.
Crucian carp is a common species of freshwater fish in mainland China, and is popular for its delicious meat and rich nutrients. However, recent studies have found that crucian carp in some waters contain higher concentrations of nitrite. Nitrite may be converted into nitrosamines in the body, which are known to cause cancer.
Hearing this, some people may panic. Is it true that these fish can't be eaten? This is not the case. We need to look at this issue rationally and neither take it lightly nor panic excessively.
In fact, fish plays an important role in our diet as a source of high-quality protein and important nutrients. The key to the problem is how to balance the pros and cons and eat it reasonably.
In the case of eels, we can reduce the risk by choosing sources that are well farmed and moderately controlling the frequency of consumption. Removing the skin and fat parts of the eel during cooking can also reduce the intake of PCBs.
In response to the problem of heavy metals in mackerel and hairtail, we can reduce the risk by choosing small individuals and avoiding the consumption of offal. Sensitive populations, such as pregnant women and children, should be more cautious and consider alternative fish alternatives.
As for crucian carp, choosing farmed fish from reliable sources and ensuring adequate cooking can reduce nitrite levels to some extent. Pairing it with foods rich in vitamin C can also inhibit the formation of nitrosamines.
In addition to these four types of fish, we also need to be wary of some other aquatic products that may be risky. Some deep-sea fish may contain higher concentrations of mercury; Some shellfish may be enriched with algal toxins; Some freshwater fish may be contaminated with pesticides. These require us to pay more attention when choosing and consuming them.
How can we enjoy delicious food in a way that minimizes health risks? Here are some practical suggestions:
1. Diversify your choices: Don't limit yourself to just one type of fish, but try to choose as many types of fish as possible, so that you can balance various nutrients and also spread out potential risks.
2. Control the amount of food: Even fish with high nutritional value should not be eaten in excess. Eating fish 2-3 times a week, about 100-150 grams each time, is more suitable for most people.
3. Pay attention to the source: Try to choose fish with reliable sources and a good breeding environment. For wild fish, it is important to know the environmental conditions of the sea where they are caught.
4. Rational cooking: Adequate cooking can reduce the content of certain harmful substances. Removal of fish skin and guts can also reduce the intake of contaminants.
5. Mix it properly: Proper pairing with other foods, such as fruits and vegetables rich in vitamin C, can help neutralize certain harmful substances.
6. Attention to special populations: Pregnant women, children, the elderly and other special populations should be more cautious and can consult doctors or dietitians for advice.
7. Keep up to date with the latest research: With the development of science and technology, our understanding of food safety is constantly being updated. Staying up-to-date with the latest research can help us make more informed choices.
It is important to note that these fish may be at risk, but their nutritional value should not be overlooked. Fish is rich in high-quality protein, omega-3 fatty acids, vitamin D and other important nutrients, which have a positive effect on cardiovascular health and brain function. We should not choke on food, but learn to make reasonable trade-offs.
From a broader perspective, the potential health risks in fish are actually a reflection of the environmental problems we are currently facing. Problems such as water pollution, overfishing, and improper farming all directly or indirectly affect the safety of fish. This reminds us that protecting the environment is about ecological balance and is closely related to our health.
In this era of information explosion, we are often plagued by all kinds of "carcinogenic food" claims. In the face of this information, we can neither accept it in its entirety nor ignore it entirely. The most important thing is to maintain a rational and balanced attitude. There is no such thing as a completely safe food, the key is moderation and balance.
We also need to recognize that the development of cancer is a complex process that cannot be determined by a single factor. Good lifestyle habits, regular check-ups, and maintaining a positive and optimistic attitude are all important means to prevent cancer.
For the average consumer, we don't have full control over the food production process, but we can protect our own health and that of our families by making smart choices. You can choose a reputable merchant, pay attention to the food label, and know the origin and production date of the food.
There are also a number of ways to mitigate risk. Small fish can be chosen, as they typically have fewer pollutants accumulated in their bodies. You can eat more deep-sea fish, such as salmon and tuna, which are usually high in omega-3 fatty acids and relatively low in heavy metals.
When it comes to cooking, we can also make some adjustments. Steaming, boiling and other methods can be used instead of frying, which can reduce the production of harmful substances. Removing fish skin and guts can also reduce the risk of ingesting contaminants.
In addition, a balanced diet is also important. In addition to fish, we should also eat more foods such as vegetables, fruits, and whole grains. These foods are rich in antioxidants that can help us fight free radicals and reduce the risk of cancer.
For some special populations, such as pregnant women, children, the elderly, etc., more caution may be required. These groups can consider choosing some fish with a lower risk of contamination, such as sardines, cod, etc. Fish oil supplements may also be considered for essential nutrients.
Certain fish may present potential health risks, but as long as we adopt a sensible dietary strategy, it is still safe to enjoy the nutrients and deliciousness that fish brings. The key is to be vigilant, but not overly panicked; Pursue health, but don't lose the joy of life.
Finally, we need to recognize that food safety is a systemic issue that requires the joint efforts of governments, businesses and consumers. The government needs to strengthen regulation and set stricter food safety standards; Enterprises need to assume social responsibility to ensure the quality and safety of products; As consumers, we need to improve our awareness and be a wise choice.
In this complex and ever-changing world, we can't completely avoid risk, but we can learn to live with it. When it comes to fish foods, we should maintain a rational and balanced attitude, enjoying the deliciousness and nutrition they bring, and being alert to potential health risks. Through scientific choices and reasonable consumption methods, we can find a balance between health and deliciousness.
Let us face the health of eating with a more open and rational attitude, and do not forget to pay attention to our own health while enjoying food. After all, a healthy life is not only about being free from disease, but also about the ability to enjoy life. Only by maintaining a healthy body can we better appreciate the flavors of life.
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