Eating fish prepared in this way can cause cancer, say the experts
The fish is good for you - unless it is done like that.
Although none of us is assured of a specific health assessment as we age, we can do a lot to reduce our risk of serious chronic diseases. In particular, the drop in your risk of cancer is among the most important measures you can take to ensureA long and healthy life. Maintaining a healthy diet is a key element in cancer prevention - as well as stopping smoking and exercise. Now experts call for special foods that could put you at high risk of cancer, including fish prepared in a certain way. Read the continuation to find out which fish style is considered a "carcinogenic of group 1" by the World Health Organization, and why it increases your risk of cancer.
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Several types of meat are considered carcinogenic.
It is believed that several types of meat cause cancer and, as such, have been labeled as "carcinogens of group 1" by the World Health Organization (WHO). This means that the organization has found "convincing evidence" that these foods and other substances cause cancer. Grouped alongside tobacco and asbestos, transformed meats such as hot dogs, cold meats, jerky beef,and delicatessen fall into this category. These types of meat are associated with higher levels of colorectal and stomach cancer.
Only a little less worrying, red meat is classified as a carcinogen of group 2A, which means that it is "probably" cancer in humans. "The strongest link betweenEat red meat and cancer is colorectal cancer, however, there is also evidence of links with pancreatic and prostate cancer, "said medical experts on behalf of the Health Insurance Company Aetna.
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Fish is often recommended as an alternative to cancer cancer meats.
Single source of proteins rich in omega-3 fatty acids, fish is generally considered to be a healthy diet. The American Institute for Cancer Research (AICR) says that he can alsoHelp protect against cancer. "On the other hand, research shows that people eating diets with a moderate amount of seafood have a lower risk of cancer and other chronic diseases and a longer life," wrote AICR. "This could be due to other parts of the diet. For example, if you eat more fish for dinner, you can eat fewer red and transformed meats, which increases the risk of colorectal cancer", note their experts .
In addition, eating a diet that includes fish has been linked to lower obesity rates. "Overweight and obesity are now linked to an increased risk of 10 cancers, including postmenopausal breast, liver and colorectal," explains AICR.
However, eating fish prepared in this way can cause cancer.
Although fish are generally associated with lower cancer levels, fish prepared in a particular way cause cancer in humans, according to WHO: fish preserved with salt.
"Salting is a traditional method to preserve food - especially fish - widely used in Southeast Asia and China," explain Aetna health experts. "This method of preservation unfortunately leads to the production of carcinogenic by-products, which means that it can cause cancer in humans. Chinese-style salted fish is a carcinogen of group 1, like transformed meat."
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Here's why experts say it happens.
Studies have shown a link Between salty fish and nasopharynx cancer (located in the upper throat) and the stomach. When it triggers cancer in nasopharynx, it is generally due to a reaction between nitrogen compounds in fish and nitrates and nitrites in raw salt used to preserve it.AE0FCC31AE342FD3A1346EBB1F342FCB
Meanwhile, most cases of stomach cancer start with damaged cells on the inner mucosa of the stomach. "Scientists believe that the increase in the risk of stomach cancer from salt -preserved foods is due to the fact that they contain a large amount of salt, which implies food during the preservation process. Experimental research has shown that salt damages the lining of the stomach and causes lesions, which, if it is left to develop,can become stomach cancer, "ExplainStéphanie Fay, MD, on the World Cancer Research Fund International (WCRFI) website.
To reduce your risk, reduce the amount of fish kept in your diet and limit your salt consumption to less than five grams of salt per day, says WHO. Talk to your doctor if you are concerned about your risk of cancer or if you have any questions about how this risk factor can affect you or your diet.
The United States is on the point of its first official shortage of this
