What are the health risks of salted fish?

Eating salted fish can pose several health risks, including increased cancer risk, elevated blood pressure, kidney damage, gastrointestinal irritation, and adverse effects on cardiovascular health. Due to its high salt content and presence of harmful substances, long-term consumption may cause cumulative harm to the body. If discomfort occurs after prolonged or excessive consumption, medical advice should be sought promptly.

1. Increased cancer risk: The processing of salted fish produces potent carcinogens such as nitrosamines. Long-term intake can irritate the mucous membranes of the digestive tract and increase the risk of malignant tumors such as esophageal and stomach cancer. The risk is particularly higher with improperly cured or inadequately preserved salted fish.

2. Elevated blood pressure: Salted fish contains extremely high levels of sodium. Excessive sodium intake leads to water and sodium retention in the body, increases vascular strain, raises blood pressure, and heightens the risk of developing hypertension. This effect is especially pronounced in individuals who already have high blood pressure.

3. Kidney damage: The kidneys are the primary organs responsible for excreting sodium. Long-term and excessive consumption of salted fish increases the metabolic burden on the kidneys, potentially leading to impaired kidney function and a higher risk of developing kidney stones.

4. Gastrointestinal irritation: The high salt content can irritate the gastric mucosa and stimulate gastric acid secretion. Over time, this may lead to conditions such as gastritis and gastric ulcers, as well as oral mucosal damage and throat discomfort.

5. Adverse cardiovascular effects: Excessive salt intake can cause hardening of the arteries and reduced vascular elasticity, increasing the risk of cardiovascular diseases such as coronary heart disease and stroke. It may also negatively affect lipid metabolism.

To reduce these risks, consumption of salted fish should be strictly limited. Before eating, it should be thoroughly soaked in clean water to reduce salt content. It is advisable to consume it alongside fresh vegetables and foods rich in vitamin C to mitigate potential harm. A light diet should be maintained in daily meals, with reduced frequency of intake of pickled and preserved foods.