It should be noted that people with the following diseases should not eat more fish.

1, gout patients

Because fish contain purines, gout is caused by the disorder of purine metabolism in human body.

2. Patients with liver cirrhosis

When liver cirrhosis occurs, it is difficult for the body to produce coagulation factors, and the platelets are low, which easily leads to bleeding. If you eat sardines, herring, tuna, etc. rich in C20-C5-enoic acid again, the condition will deteriorate sharply, just like adding insult to injury.

3. Pregnant women

Pregnant women should not eat marine fish regularly, and they will eat too much methylmercury. The higher the amount of mercury the fetus is exposed to in the uterus, the greater the risk of slight delay in the development of children's attention, memory, language ability and other functions. Scientists also warned that even if the mother does not consume much mercury, the brain development of her fetus may be delayed.

Therefore, pregnant women and lactating women should eat less seafood, up to1~ 2 times a week, and each time100g or less, and do not eat tuna, swordfish and other marine fish with high mercury content, and can choose to eat fish cultured in ponds that are not polluted by mercury.

4. Patients with hemorrhagic diseases

Patients with hemorrhagic diseases such as thrombocytopenia, hemophilia and vitamin K deficiency should eat less or not eat fish, because eicosapentaenoic acid (EPA) contained in fish can inhibit platelet aggregation, thus aggravating the bleeding symptoms of patients with hemorrhagic diseases.

5, tuberculosis patients

When taking isoniazid, some fish are prone to allergic reactions, ranging from nausea, headache, skin flushing, conjunctival congestion, etc. In severe cases, palpitations, swelling of lips and face, rash, diarrhea, abdominal pain, dyspnea, elevated blood pressure, and even hypertensive crisis and cerebral hemorrhage may occur.

nutritional ingredient

Cultured salmon and Norwegian salmon contain minerals and trace elements that play an important role in various physiological functions of human body, such as calcium, phosphorus, iron, manganese, zinc, magnesium and copper.

Both of them are rich in nutrients. The crude protein content of Norwegian salmon is higher than that of farmed salmon, and the fat content of farmed salmon is higher than that of Norwegian salmon.

According to scientific research institutions in China and Norway, eating salmon regularly can reduce the incidence of cardiovascular and cerebrovascular diseases. The omega-3 highly unsaturated fatty acids rich in salmon can effectively prevent cardiovascular and cerebrovascular diseases and have a positive effect on brain health.

The above contents refer to People's Daily Online-Fish is delicious, but these six kinds of people should never eat it. Baidu Encyclopedia-Salmon.