1. Gout: Fish, shrimp, and shellfish contain high purine substances. Therefore, gout patients should avoid sardines, anchovies, shrimp, roe, shellfish, crab roe, etc. to avoid acute gout. attack.

2. Bleeding diseases: such as hemophilia. People with thrombocytopenia and vitamin K deficiency should eat less or no fish. Because fish contains substances that inhibit platelet aggregation, it can easily cause bleeding or worsen bleeding symptoms in patients with bleeding disorders.

3. Patients with advanced liver cirrhosis: have liver dysfunction, reduced coagulation factors produced by the liver, and often have a tendency to bleed. Eat less sardines, herring, tuna, etc. Carp and flounder can be eaten appropriately.

4. Tuberculosis patients taking isoniazid: If you eat certain fish while taking isoniazid, allergic reactions may occur. In mild cases, nausea, headache, skin flushing, conjunctival congestion, etc. may occur. In severe cases, allergic reactions may occur. Palpitations, numbness and swelling of the lips and face, rash, diarrhea, abdominal pain, difficulty breathing, elevated blood pressure, and even hypertensive crisis and cerebral hemorrhage.

5. People with allergies themselves: Be more careful when eating fish.