A 24-year-old man recently received a diagnosis that left both him and his family devastated: early-stage cancer. According to his doctor, one major contributing factor may have been his long-term habit of eating excessive amounts of a particular type of fish.

The young man, who had always considered himself healthy, visited the hospital after weeks of persistent abdominal discomfort, fatigue, and unexplained weight loss. Routine blood tests and imaging soon revealed abnormal liver function and suspicious lesions. Further examinations confirmed the diagnosis of cancer.

A start­ling dietary habit behind the diagnosis

During the medical interview, the doctor discovered that the patient had eaten salted and fermented fish almost daily since childhood — a common food in his region. He viewed it as convenient, flavorful, and inexpensive, without realizing that consuming it frequently could significantly increase cancer risk.

The doctor explained that salted and preserved fish contain high levels of nitrosamines, compounds known to damage cells and increase the risk of digestive system cancers when consumed over long periods.

“Had he reduced his intake earlier,” the doctor said with regret, “this condition might have been prevented.”

Why preserved fish is classified as high-risk

International health organizations, including the WHO, have long warned that regularly eating:

• Salted fish

• Fermented fish

• Smoked fish

• Other heavily preserved seafood

can significantly increase the risk of cancers of the stomach, liver, and nasopharynx. These foods often undergo processing that generates carcinogenic compounds.

Experts emphasize: The danger does not come from fish itself — which is nutritious — but from the preservation methods involving salt curing, fermentation, or smoking.

Symptoms he ignored for too long

The patient later admitted he had dismissed early warning signs:

• Persistent fatigue

• Poor appetite

• Stomach bloating

• Dark urine

• Mild but recurrent upper abdominal pain

Believing the symptoms were caused by stress or overwork, he continued his normal routine until the pain became unbearable.

The doctor’s warning for young people

The medical team emphasized that lifestyle-related cancers are appearing more frequently in younger adults. Diet, sleep patterns, alcohol consumption, and stress all play a role in increasing cancer risk at earlier ages.

The doctor advised:

• Limiting preserved and salty fish

• Prioritizing fresh fish rich in omega-3

• Eating a balanced diet with vegetables and antioxidants

• Avoiding highly processed foods

• Undergoing regular check-ups, especially when symptoms persist

A lesson carved from a painful experience

Although the 24-year-old is now receiving treatment, doctors hope his story serves as a reminder: Long-term eating habits quietly shape future health outcomes, even in young people who appear otherwise strong and active.

Early awareness, balanced nutrition, and timely medical attention are essential to preventing similar tragedies.

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Caption (Curiosity-Driving)

“24-year-old diagnosed with cancer — all because of one type of fish he ate too often. Doctors say: stop before it’s too late…”