The expert told about the possible dangers of eating fish

Eating fish is very beneficial for humans for a number of reasons, but in some cases it can also be dangerous. Irina Lyalina, acting dean of the Faculty of Natural Sciences at the State University of Education, biologist, told Izvestia on February 5.

"Regular consumption of fish reduces the risk of heart attacks, strokes, depression and inflammatory processes. But we need to take into account that large predatory fish - tuna, shark, mackerel - accumulate heavy metals, such as mercury, lead. Mercury is very dangerous for the nervous system. Therefore, it is safer to eat small fish: sardines, herring, trout", - said the expert.

In addition, she added, raw or poorly cooked fish may contain parasites, especially in freshwater fish. And processed fish, such as smoked or canned, may contain a lot of salt, carcinogens and harmful additives.

At the same time, emphasized the interlocutor of the publication, fish is one of the best sources of protein and healthy fats. It contains all essential amino acids, omega-3 fatty acids, which are good for the heart, brain and blood vessels, vitamins D and B12, which strengthen the immune system, nerves, bones, as well as iodine, phosphorus, selenium, magnesium and antioxidants. Thus, regular consumption of fish reduces the risk of heart attacks, strokes, depression and inflammatory processes.

According to the expert, the most useful fatty sea fish - salmon, trout, mackerel, sardines, herring, it is rich in omega-3. Fasting fish, such as cod, pollock, pikeperch - a good source of protein, but less omega-3. Canned fish is useful if it is in its own juice, however, it contains a lot of salt, shared Lyalina.

"What is the best way to cook fish? Bake, boil, stew, steam - ideal, maximum benefit. Frying, smoking, salting increase the amount of harmful substances," she concluded.

Earlier, in July, therapist Nadezhda Chernyshova told about the danger of using river fish. The specialist noted that river fish should not be eaten without careful culinary processing. The main danger of river fish, according to her, is that it is not related to the cleanliness of the water body.