Eating fish regularly can effectively reduce the risk of stroke, but also good for alleviating cardiovascular disease, and can prevent Alzheimer's disease. However, the following kind of fish has been classified as a class 1 carcinogen!

A, this fish is a class I carcinogen

In the World Health Organization published a list of carcinogenic species, Chinese salted fish has been classified as a class I carcinogen. Including salted fish, grilled fish, canned fish, etc., many people like this type of fish, these fish are not only high in salt content, the content of oil and fat is also a lot, especially to pay attention to is that the salted fish has been listed by the National Cancer Institute as a carcinogenic food, can increase the risk of a variety of cancers, is a danger to human health one of the food.

Second, these people eat less fish

1, gout patients: because fish contain purines, and gout is due to the body of the purine metabolism disorders caused by;

2, bleeding disease patients: such as thrombocytopenia, hemophilia, vitamin K deficiency and other bleeding diseases patients to eat less or not eat fish, because the 20 carbon 5 enoic acid contained in fish, can inhibit platelet agglutination, thereby aggravating the bleeding symptoms of patients with bleeding disorders;

3, cirrhosis patients: cirrhosis of the body is difficult to produce clotting factors, coupled with low platelets, easy to cause bleeding, if then consume 20 carbon 5 enoic acid-rich sardines, mackerel, tuna, etc., will make the condition deteriorate sharply

4, tuberculosis patients: taking isoniazid if you eat some fish allergic reactions, nausea, headache, skin flushing, conjunctival congestion, etc., the heaviest will be palpitations, lips and face numbness, rashes, diarrhea, abdominal pain, respiratory distress, elevated blood pressure, or even hypertensive crisis and cerebral hemorrhage.