People who shouldn't eat fish sauce

There are some people who cannot eat fish sauce, and these include individuals with the following medical conditions.

Fish sauce is a very important condiment for many dishes.

People with kidney disease and chronic kidney disease

People with kidney diseases such as renal failure and chronic kidney disease should absolutely avoid salt and seasonings containing salt. Meanwhile, fish sauce is a seasoning with a very high salt content that can negatively affect the health of patients.

The reason is that consuming too much salt can cause patients to deteriorate more quickly. Furthermore, salt is a contributing factor to other dangerous kidney diseases such as kidney stones and fatty liver disease.

People with chronic kidney disease must follow a salt-restricted diet. In addition to avoiding fish sauce, kidney disease patients must also avoid other salty foods such as dried fish paste, soy sauce, fermented bean curd, etc.

People with high blood pressure

People with high blood pressure should avoid fish sauce because it contains a very high amount of salt, which can cause arterial constriction, increase blood pressure, and lead to arteriosclerosis. Eating too much fish sauce also causes sodium and water retention in the body, leading to edema.

People with high blood pressure should absolutely avoid consuming fish sauce when their blood pressure is high, as it can cause dizziness, lightheadedness, and potentially lead to serious complications such as stroke and heart failure. Therefore, it is essential for people with high blood pressure to avoid fish sauce and other salty seasonings.

Heart disease

Consuming too much fish sauce leads to increased water intake, which in turn increases the volume of circulating blood, forcing the heart to work harder. Over time, this can cause the left ventricle to enlarge, eventually leading to heart failure. If you detect this and reduce your salt and fish sauce intake, the left ventricle will return to normal.

Things to note when choosing fish sauce:

Nutrition experts advise consumers to choose fish sauce that is dark amber to yellowish-brown in color, has a strong aroma, a rich fishy flavor, and is clear and free of turbidity. Fish sauces that taste excessively salty and have a bitter aftertaste on the tongue when seasoned or cooked indicate a low protein content.

According to phunutoday.vn