Until now, fish has always been classified as a healthy food. However, a recent study in the US suggested that eating a lot of fish can cause cancer, confusing many people.
Eating a lot of fish increases the risk of skin cancer
The research was conducted by scientists from Brown University (Providence, Rhode Island, USA). It was published in the journal Cancer Causes and Control, showing that eating a lot of fish is linked to an increased risk of a potentially fatal malignant melanoma cancer.
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The team of scientists looked at data from more than 490,000 American adults between the ages of 50 and 71. These people participated in the NIH-AARP Diet and Health Study, conducted jointly by the National Cancer Institute, the United States National Association (NIH), and AARP.
At the start of the study, participants were asked to complete detailed questionnaires, including information about how much fish they normally ate. They were then followed for about 15 years for cancer development.
The researchers also took into account factors that could have influenced the results. Such as the volunteers’ weight, whether they smoked or drank alcohol, their diet and family history of cancer. Include average levels of UV radiation in their area, as sun exposure is also a risk factor for skin cancer.
The results showed that compared to people who ate almost no fish, the group that ate the most fish — an average of 283 g, or about 3 servings per week — had a 22% higher risk of developing melanoma.
Specifically, 5,034 people (accounting for 1%) developed melanoma during the study period and 3,284 (accounting for 0.7%) developed stage 0 melanoma. With those with a large intake of 14.2 g of Tuna A had a 20% higher risk of developing melanoma than those with a typical intake of 0.3 g. People who ate 17.8 g of non-fried fish per day had an 18% higher risk of melanoma and a 25% higher risk of stage 0 melanoma compared to eating just 0.3 g. However, no significant association was found between eating fried fish and skin cancer.
Why does eating fish increase the risk of cancer?
associate In fact, the fish itself is not the cause of skin cancer, but toxins from the environment that end up in the fish.
Specifically, she says: “Previous studies have shown that higher fish intake is associated with higher levels of these pollutants in the body. A link has also been established between these pollutants and an increased risk of melanoma skin cancer. The most common fish contaminants are polychlorinated biphenyls, dioxins, arsenic and mercury.”
She also highlighted the fact that marine pollution increases the toxicity of marine fish. A 2019 study in the journal Nature found that due to a warming climate and industrial pollution, marine fish such as cod, Atlantic bluefin tuna and swordfish increased methylmercury levels to more than 1 million times more than in the natural environment.
Up to 82% of the methylmercury to which Americans are exposed comes from seafood, of which canned tuna accounts for nearly 40%. Other fish, including mackerel, marlin, and shark, are all high in mercury.
However, Assoc. “I wouldn’t advise people to stop eating fish just because of our findings,” she said. In fact, eating fish may help reduce the risk of cardiovascular disease and some other cancers.”
Because in general, fish is still a healthy source of protein, rich in omega-3 fatty acids and good for heart and brain health. Nutritionists recommend eating fish twice a week, but be careful with the amount to avoid unwanted effects, including skin cancer.
The U.S. Food and Drug Administration (FDA) also recommends that when eating fish, especially for children or pregnant women, you should remove the skin, back, ribs, and belly fat and guts. Because these are the parts that are prone to the build-up of heavy metals and other harmful pollutants.
Source and photo: Sohu
