Wilson Pon
archilles
JessiccaFish, Seafood and Cancer
January 24th 2008 00:28
Article researched and compiled from The Cancer Project
Image extracted from salmongram.com
Ok, many could have opt out the meat from the ground (like beef, mutton, pork, poultry, etc) and go for those from the waters and the seas; especially out of desire to increase the amount of omega-3 fatty acids. However, fish and shellfish often contain unsafe levels of mercury and other environmental toxins, don’t forget where the sewerage leads to at the end of the day, and associated with increased cancer risk.
In fact, of the potential source of mercury contamination, the consumption of fish and shellfish contributes most of the mercury concentration in humans. The EPA and the International Agency for Research on Cancer (IARC) have designated mercury as a possible human carcinogen. (Toxicological effects of methyl mercury – National Academy Press, Washington DC, 2000) Polychorinated biphenyls (PCBs) and dioxins are other probable human carcinogens that accumulate in fish and shellfish.
Levels of contamination actually vary widely among individual fish – not all are highly toxic. Therefore, even well-informed consumers have no way of knowing whether the fish they have purchased has high or love level of mercury contamination. Even modest consumption of moderately contaminated and commonly eaten fish can put some consumers at risk very quickly.
So what happens at the end of the day? The looks of it, with the high level of toxins, fat, and cholesterol, and lack of fibre (depends on which fish you are talking about) has been categorised into a poor dietary choice to ensure adequate intake of essential fatty acids. But it isn’t the end of the day because common omega-3 fatty acid such as alpha-linolenic acid, can be found plenty in vegetables, beans, nuts, seeds and fruits. A few good examples would be flaxseed, flaxseed oil, and other types of oil like canola, soy bean, walnut and wheat germ. Vegetables, nuts, other types of seeds and soy products would contain smaller quantities of omega-3 fatty acids.
Personal Note:
I’m a person who still eats fish but I obtain more vegetables and get my omega-3, 6 and 9 through flaxseeds. The most important is we need to know the food pyramid properly in order to consume the right small amount of meat and plenty of fruits and vegetables to create a balance diet.
Cancer survival patients however should opt out fish and meat at the moment and concentrate getting natural nutrients through the plant family until full recovery.
I remembered that I used to like seafood a lot until one day I had allergy over all sorts of seafood and I had to cut off all of it for one year before my blood was announced clear from contamination. Imagine a healthy person like me could get allergy like that, so cancer survived patients, and even for Steven Johnson Syndrome survival patients must be very careful amount toxin food.
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