1. Bleeding disease patients should not eat more. These people originally had less platelets in the body and poor blood agglutination. In the body of the fish, there is a protein called EPA that can inhibit platelet agglutination. If you eat fish again, it will aggravate capillary hemorrhage.

2. Cirrhosis patients avoid eating certain fish. Fish fat contains eicosapentaenoic acid, which is an unsaturated fatty acid. Its metabolites have lower blood lipids, blood viscosity, inhibit platelet aggregation, and are beneficial for the prevention and treatment of cardiovascular diseases. Because it is difficult for the body to produce coagulation factors during cirrhosis, it is easy to cause hemorrhage because of the low platelets. If you eat sardines, tuna, and herring, which are rich in eicosapentaenoic acid, you can easily make your condition worse.

3. Tuberculosis patients eat fish carefully during anti-spasmodic treatment. When tuberculosis patients take isoniazid, if they eat some fish at the same time, they are prone to allergic reactions.

4. Gout patients should not eat fish. Because fish is rich in purine substances, gout is caused by a disorder in the body's purine metabolism.

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