3 Types of Fish “Highly Incompatible” with the Liver but Often Considered Delicacies

WHO Warns About 3 Types of Fish That Harm the Liver and Top the List of Cancer-Causing Foods, Yet Many People Consume Them Daily

 

 

Salted Fish

Salted fish is a favorite among many Asians. While flavorful, this type of fish contains an excessive amount of salt. Consuming it frequently can negatively affect vascular health.

Moreover, salted foods often contain high levels of nitrites, which, when entering the human body, form nitrosamines—a potent carcinogen. These compounds can severely damage the liver and are detrimental to liver health.

Previously, the WHO also warned that eating large amounts of salted fish can significantly increase the risk of nasopharyngeal cancer.

Grilled Fish

Grilled fish, known for its irresistible flavor, carries potential health risks. Due to its high protein content, when exposed to high temperatures, grilled fish produces aromatic amines and toxic compounds with carcinogenic potential.

According to the WHO, grilling food can also generate acrylamide—a cancer-causing agent classified under Group 2A, meaning it is “likely carcinogenic to humans.” Acrylamide can also negatively impact the nervous system and reproductive system.

Fish with a Strong Odor

While most fish have a natural fishy smell, those with a strong foul odor or an unusual metallic scent should be avoided. Such fish may have been raised in polluted environments with wastewater, heavy metals, and unhealthy feed, leading to their unpleasant smell.

Consuming this type of fish can cause the body to absorb heavy metal pollutants, harming liver and kidney health.

Additionally, overly fishy-smelling fish are often spoiled or have been dead for too long. During decomposition, fish proteins break down into a toxic amino acid called histamine, which can cause food poisoning in consumers.