Not only is fish delicious, but it is also extremely nutritious. Its protein content is twice that of pork, and it is a high-quality protein that is easily absorbed by the human body. Fish is rich in thiamine, riboflavin, niacin, vitamin D, and certain minerals such as calcium, phosphorus, and iron. Although the fat content in fish is low, its fatty acids have been proven to have hypoglycemic, cardioprotective, and anticancer effects. The vitamin D, calcium, and phosphorus in fish can effectively prevent osteoporosis. It should be noted that people with the following conditions should not eat too much fish.
1. People taking certain medications
People taking cough medicines should not eat fish, especially deep-sea fish, to avoid causing histamine allergic reactions, which can lead to symptoms such as skin flushing, conjunctival congestion, dizziness, rapid heartbeat, and urticaria. Many deep-sea fish contain histamine substances. Once the amount of histamine in the human body exceeds the standard, this substance enters the bloodstream, causing histamine allergic reactions. The reason why people do not experience the above symptoms when eating deep-sea fish normally is because there is a substance in the human stomach and liver that inhibits histamine activity—monoamine oxidase. It prevents histamine from entering the blood. However, some cough medicines contain monoamine oxidase inhibitors, which suppress the secretion of monoamine oxidase by the stomach and liver. At this point, eating deep-sea fish can easily cause histamine to accumulate rapidly in the body.
In addition to cough medicines, other medications can also inhibit monoamine oxidase. Antibiotics such as furazolidone (e.g., Furazolidone), ketoconazole, and griseofulvin; antihypertensive drugs such as pargyline; selegiline for treating Parkinson's disease; antidepressants such as moclobemide; and antitumor drugs like procarbazine. Traditional Chinese medicine also contains drugs that can inhibit monoamine oxidase, such as deer antler, hawthorn, and fo-ti.
2. Patients with cirrhosis
In cirrhosis, the body has difficulty producing clotting factors, and with low platelet counts, bleeding can easily occur. Eating fish rich in eicosapentaenoic acid (EPA), such as sardines, mackerel, and tuna, will worsen the condition dramatically, adding insult to injury.
3. Pregnant women
Pregnant women should not eat seafood frequently. Regular consumption of seafood can lead to excessive intake of methylmercury. The higher the amount of mercury the fetus is exposed to in the uterus, the greater the risk of slight delays in the development of other functions such as attention, memory, and language ability. Scientists also remind that even if the mother's mercury intake is not high, the fetal brain development may still be delayed. Therefore, pregnant and lactating women should eat less seafood, a maximum of 1-2 times per week, with each portion under 100 grams. They should not eat high-mercury fish like tuna and swordfish, but can choose to eat fish from uncontaminated aquaculture ponds.
4. Patients with bleeding disorders
Patients with bleeding disorders such as thrombocytopenia, hemophilia, and vitamin K deficiency should eat less or no fish, because the eicosapentaenoic acid (EPA) in fish can inhibit platelet aggregation, thereby worsening the bleeding symptoms of patients with bleeding disorders.
5. Patients with tuberculosis
When taking isoniazid, eating certain fish can easily cause allergic reactions. Mild cases include nausea, headache, skin flushing, and conjunctival congestion. Severe cases can lead to 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.
6. Patients with gout
Because fish contains purine substances, and gout is caused by a disorder in purine metabolism in the human body.