They may not always look so appealing, but fish is one of nature’s most nutritious foods. Some fish are better for you than others, but the oily kinds are the ones you should focus on for the most health benefits. Their heart-healthy fats are spread out through their flesh instead of being concentrated in the liver like they are in white fish. Oily fish like trout, salmon, sardines, and mackerel are full of fatty acids that are good for your heart, like Omega-3. They are also a great way to get vitamins A, D, E, and K, which are fat-soluble.
There are many places in the world that are healthier because people eat a lot of fish. Japan has one of the longest life expectancies in the world. This is because Japan is an island country that has always relied on the sea for food. The Eskimo people of Greenland eat a lot of fish every day, so they have fewer heart diseases, strokes, and high blood pressure than people around the world.
Even though it’s clear that a diet high in fish is good for you, some people may find it hard to get these benefits. It’s possible for some people to get sick after eating fish, which makes them avoid the food and its health benefits. A bad reaction to fish could be caused by fish allergy or fish intolerance. Both of these conditions can be very painful, but it’s easy to be confused or even doubtful about whether you have a fish intolerance or allergy, especially if you don’t know the symptoms. So you can tell the difference between the two, we’ve put together a list of the causes, symptoms, and treatments of fish intolerance and fish allergy.
Salmon is touted for its health benefits, but for some unlucky folks, it doesn’t settle well and leads to nausea. If you find yourself running to grab the Pepto after a salmon dinner, you’re not alone Let’s explore some potential reasons behind salmon-induced nausea.
Scombroid Poisoning – A Foodborne Illness
One possibility is scombroid poisoning, also called histamine fish poisoning. Certain bacteria can proliferate if salmon isn’t properly refrigerated after catching or processing. These bacteria produce high levels of histamine in the fish through decarboxylation of histidine. When ingested, the accumulated histamine can cause an allergic-like reaction.
Symptoms of scombroid poisoning include:
- Facial flushing and sweating
- Headache, cramps, and nausea
- Rash or hives
- Metallic or peppery taste
The fish may smell and taste normal, making it hard to detect spoiled salmon. Proper chilling prevents bacteria growth and histamine production. Purchasing salmon from reputable sellers reduces this risk.
Cross-Contamination with Bacteria
Salmonella, Listeria, Staphylococcus aureus, and other foodborne pathogens can contaminate salmon and cause nausea, vomiting, and diarrhea when ingested. This most commonly occurs through cross-contamination from raw poultry, meat, eggs, or unclean surfaces.
To avoid bacterial cross-contamination:
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Separate raw and cooked foods
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Use different cutting boards and utensils
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Wash hands, surfaces, sinks, and cutting boards after handling raw salmon
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Don’t allow raw salmon to touch cooked foods
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Cook salmon to an internal temperature of at least 145°F to kill bacteria
Parasitic Infections
Raw or undercooked salmon can transmit parasitic worms that take up residence in the digestive tract. While not common, two worms particularly known to infect salmon are Anisakis and Diphyllobothrium. Symptoms may include abdominal pain, nausea, vomiting, and diarrhea. Thorough cooking kills any parasites present in salmon.
Mercury and Other Environmental Contaminants
Pollutants like mercury, PCBs, dioxins, and pesticides can accumulate in salmon through the food chain. In large enough doses, these contaminants may cause nausea and vomiting. Older, larger, and wild-caught fish tend to have higher levels than smaller farm-raised salmon. Pregnant women, infants, and young children are most at risk.
Allergies and Sensitivities
Some individuals are allergic or intolerant to proteins found in salmon. The parvalbumin protein is a known allergen in fish that can trigger gastrointestinal distress along with itching, hives, swelling, and anaphylaxis in highly sensitive people. Trying an elimination diet can help identify a salmon allergy or sensitivity.
High Histamine Levels
In addition to the histamine produced by spoilage bacteria, salmon naturally contains moderate levels of histamine. For people with impaired histamine digestion, high intake can lead to nausea, headaches, hives, and other symptoms. Antihistamines provide relief in those with histamine intolerance.
Fat Content
The high fat content of salmon can also be problematic for certain individuals. Fat digestion issues like gallbladder removal, gallstones, or bile flow impairment slow the digestion of fats, which can result in indigestion, nausea, bloating, and diarrhea after eating fatty foods like salmon. Reducing portion size and fat content can help.
Tips for Preventing Salmon-Induced Nausea
If you experience nausea after eating salmon, try these preventive tips:
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Purchase high-quality, fresh salmon from reputable sellers
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Cook salmon thoroughly to at least 145°F internal temperature
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Practice safe food handling and hygiene habits
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Start with a small portion of 3-4 oz to test tolerance
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Opt for wild-caught Alaskan salmon to reduce contaminants
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Take an antihistamine beforehand if histamine intolerance is suspected
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Avoid raw or rare preparations if sensitive to parasites
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Consider eliminating salmon for 2-4 weeks then retry to check for allergy
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Switch to a leaner fish like cod, tilapia, or sole if fat malabsorption is an issue
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Grill, bake, or poach instead of frying to decrease fat content
By identifying the underlying cause and taking precautions, you can hopefully keep enjoying the delicious taste and nutritional benefits of salmon without the nausea. But if symptoms persist, be sure to consult a doctor or registered dietitian for personalized guidance.
What are the symptoms of fish allergy?
Like most allergies, fish allergy symptoms differ in severity from person to person. A mix of symptoms is common, but some people may only show one of the obvious ones. These are the known symptoms:
- Skin rash
- Headaches
- Runny nose sneezing
- Nausea
- Stomach cramps
- Diarrhoea
- Anaphylaxis – can cause impaired breathing, and be life threatening.
As mentioned above, fish allergy symptoms can be life-threatening, so if you are having any of these issues and think fish may be the cause, you should see a doctor right away.
What is a fish allergy?
Most people can eat fish without any health problems, but people who are allergic to fish physically reject the food. This happens because the body reacts to a protein in the fish. People with food allergies see this protein as an invader, which sets off an immediate immune response.
Depending on how bad the allergy is, eating fish might not be necessary for symptoms to show up. For some merely touching fish may cause an adverse reaction. For some people with allergies, the steam that comes from cooking fish can make their symptoms worse. Products that contain fish, like Worcestershire sauce, surimi, and even some beers, can also do this.
Keep in mind that a fish allergy and a shellfish allergy are two different things. You can be allergic to fish with fins but not to prawns, oysters, or crustaceans.
Mercury Fish: Eating Salmon Is NOT an Issue – Dr. Berg
FAQ
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