“Cancer patients cannot eat seafood.” This statement is circulated among many people who believe that seafood contains more salt and heavy metals, which can stimulate the growth of tumors.
But the doctor tells you that this statement is wrong! Not only is seafood not a dietary taboo for cancer patients, but eating it in moderation can provide the body with high-quality nutrition and even help improve anti-tumor ability.
3 Nutritional Advantages of Seafood
Seafood is a nutritious food that greatly helps in the recovery of oncology patients.
High-quality protein: Seafood is rich in high-quality protein, which can help patients repair body tissues and enhance immunity.
Unsaturated fatty acids: Deep-sea fish oil is rich in unsaturated fatty acids, which can improve the body’s anti-tumor ability, and at the same time have the effect of lowering blood lipids and blood pressure.
Minerals: Seafood contains a variety of minerals such as iodine and selenium, which are essential for human health.
How to eat seafood scientifically? Remember these 3 “golden principles”
Seafood is good, but you also have to eat scientifically. The doctor recommends that oncology patients can choose and cook seafood by following the following 3 “golden principles”:
1. “Small fish are better than big fish, and white meat is better than red meat”
Salmon, pomfret: Rich in unsaturated fatty acids essential for the human body, it contributes to cardiovascular health.
Basal shrimp and clam: low in fat and high in protein, it is a good source of protein.
Kelp and seaweed: It can supplement iodine and resist radiation, but patients with thyroid cancer should not eat it.
Beware of big fish: Large carnivorous fish such as tuna, which may be enriched with mercury, need to limit their intake.
2. Cook in a healthy way
Cooking methods such as smoking, grilling, pickling, and frying can cause foods to produce carcinogens such as benzopyrene and nitrite. Therefore, patients with tumors should choose healthy cooking methods such as steaming and white burning.
3. Keep ingredients fresh
Seafood such as frozen for more than 3 months, more nutrients are lost, it is not recommended. In addition, for raw pickled seafood such as oysters, patients with tumors should avoid eating them.
Seafood should be treated with caution in these situations
People allergic to seafood: If you are allergic to some seafood, you should avoid eating it.
When giving the “white-raising injection”: When eating shellfish and seafood, cook until the shell opens, and cook for about 5 more minutes to ensure thorough cooking.
When taking targeted medicines: Some of the targeted medicines may interact with seafood, talk to your doctor before eating them.
To sum up:
Cancer patients should pay more attention to nutritional balance when it comes to diet than when it comes to taboos. Instead of daring to eat this or that, remember the following four principles: fresh ingredients, thoroughly cooked, controlled portions, and rich variety. Seafood is not a taboo for cancer patients. As long as you choose the right type and use the right cooking method, you can still eat healthily and with peace of mind.
Dr. Ashish Singh is not just a consultant orthopaedic surgeon but a visionary leader in the field. Serving as the Medical Director at Anup Institute of Orthopaedics & Rehabilitation in Patna, Bihar, he holds an illustrious academic background with MBBS, MS Ortho, MCh.Orth. (UK), PG Diploma CAOS (UK), and SICOT Diploma Orth. (Sweden).
