4 kinds of fish have been included in the "carcinogenic list"! Eating too much will cause cancer, but fish sellers never eat them

On a sunny weekend, Lao Zhang came to the vegetable market not far from his home. Lao Zhang was nearly 70 years old and in good health, but he loved to eat fish. He always believed that fish was delicious and nutritious, and eating more fish was beneficial. On this day, he came to Lao Li's fish stall as usual and picked a few fresh and plump fish to go home and make soup. However, not long after, Lao Zhang found that he often felt a loss of appetite, fatigue, and sometimes even felt a dull pain in his abdomen. He went to the hospital for a check-up, and the result shocked him - it turned out to be early gastric cancer. The doctor told him that this might be related to his eating habits, especially the frequent consumption of certain unhealthy fish.

1. The mystery of Lao Zhang's "fish"

Old Zhang never imagined that his favorite fish would become an invisible killer to his health.

In fact, not all fish are suitable for frequent consumption, especially the following four types of fish. If you are not careful, you may invisibly increase your risk of cancer.

2. Salted fish: the hidden dangers behind pickling

Salt is a health killer

Salted fish is a frequent guest on Mr. Zhang’s table.

Although this kind of fish, which has been pickled for a long time, has a unique taste, a large amount of nitrite will be produced during the pickling process.

Nitrite is converted into nitrosamine compounds in the human body, which are substances with clear carcinogenicity.

Mr. Zhang's long-term intake of large amounts of salted fish has invisibly increased his risk of developing gastrointestinal cancers such as gastric cancer and esophageal cancer.

3. Grilled fish: a two-faced man under charcoal fire

The dark side of charcoal grilling

Old Zhang often chooses grilled fish for midnight snack.

However, although grilled fish is delicious, if the heat is not properly controlled during the charcoal grilling process, carcinogens such as benzopyrene can easily be produced.

These harmful substances not only affect the taste of fish, but also cause potential harm to the human body.

Mr. Zhang also increases his risk of cancer due to frequent consumption of grilled fish.

4. Smoked fish: the “invisible killer” behind the aroma

Toxins in smoke

Smoked fish is another type of fish that Lao Zhang likes.

However, strong carcinogens such as benzopyrene and polycyclic aromatic hydrocarbons produced during the fumigation process pose a hidden danger to Mr. Zhang's health.

These harmful substances accumulate in the human body, and long-term intake will greatly increase the risk of cancer.

5. Fried fish fillets: the danger of fat

Red flags in frying

Old Zhang also likes to eat fried fish fillets.

However, this high-temperature frying method will not only cause a large loss of nutrients in the fish, but also produce a large amount of oil and harmful substances.

Long-term consumption will increase the risks of obesity, cardiovascular disease, etc., and will also increase the risk of cancer.

6. How to eat fish healthily?

Eat fish wisely to stay healthy

Choose fresh fish:

When buying fish, choose fish with bright eyes, intact scales and firm meat, and avoid buying fish that is not fresh or has gone bad.

Various cooking methods:

In addition to traditional cooking methods such as steaming, boiling, and stewing, you can also try baking, frying, and other cooking methods, but pay attention to the heat and time to avoid the production of harmful substances.

Eat in moderation:

Although fish is rich in nutrients, it should be eaten in moderation. It is recommended to eat fish 2-3 times a week, not more than 200 grams each time.

Serve with other ingredients:

When eating fish, you can pair it with some vegetables, fruits and other ingredients rich in dietary fiber and vitamins to improve the nutritional value and reduce the risk of cancer.

Old Zhang’s story is a wake-up call for us.

While enjoying the delicious fish, we must also be alert to the health risks.

By choosing fresh fish, cooking it in a variety of ways, eating it in moderation, and pairing it with other ingredients, we can make fish a truly healthy food that protects our health.

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