Fish sauce causes cancer is false.

The claim that fish sauce causes cancer is not without scientific basis. According to epidemiological investigations, there are many cancers of the digestive tract, such as esophageal cancer, stomach cancer, etc., in areas where fish sauce is preferred. Some experts have proved that fish sauce can cause chromosomal aberrations at a level of 62.5 microliters/mL in cells.

A Hong Kong biologist once isolated R nitrosamine from fish sauce. This carcinogen may be produced during or before the curing and drying process. The raw fish and shrimp were at the stage of protein decay at the time.

Fish sauce is a common condiment, also called fish sauce, on the south coast of China and in Southeast Asia. It can help keep food fresh and is a common aquatic condiment in Min, Chaozhou and Southeast Asian cuisine. Fish sauce is made from small fish and shrimp, which is the source of its fresh flavor. These scraps undergo a process of marination, fermentation and refining to finally make this delicious juice.

Fish sauce is amber in color, much like soy sauce. These condiments, originally found in China, became popular in Southeast Asian countries through the spread of overseas Chinese. In the 21st century, some European countries are also using fish sauce as a food seasoning.

In the process of making fish sauce, fish and shrimp contain enzymes such as protease, which, with the participation of various microorganisms, ferment and decompose the proteins, fats, and other components of raw fish, resulting in a unique seasoning with this flavor. It is consumed in some areas along the southern coast of China.