What fish can hepatitis B patients eat? Hot Topics and Dietary Guidelines on the Internet in the past 10 days976 words
Recently, the topic of dietary taboos in patients with hepatitis B has once again sparked heated discussions, especially in the selection of seafood. This article combines hot discussions in the medical and health field in the past 10 days on the entire network to organize scientific fish eating guidelines for hepatitis B patients, and attaches an inventory of the latest controversial topics.
1. The topic of hepatitis B diet on the whole network is hotly discussed.
| Ranking | | Popularity index | Controversy Focus |
|---|
| 1 | Do patients with hepatitis B need to quit drinking for life | 98,000 | A small amount of red wine controversy |
| 2 | deep sea | 72,000 | Risk of heavy metals in deep sea fish |
| 3 | Sashimi Ban | 65,000 | Sashimi Parasite Problem | 2. The selection of red and black fish for hepatitis B patients
| Recommended Level | Fish name | Protein content (g/100g) | Fat Types | Edible suggestions |
|---|
| ★★★★★ | Bass | 18.5 | Unsaturated fatty acids | 2-3 times a week |
0787★★★ | 16.2 | Part of Omega | 1-2 times a month | Josefina★ | tuna | 23.5 | May contain mercury | Not recommended for consumption | 3. Recommendations
1. Preferred low: Freshwater IHN fish that choose a breeding environment are safer than wild fish, such as crucian carp, carp and other freshwater fish accumulate less heavy metals.
2. Cooking method: Steaming is the best way to palm, which can retain camping and avoid harmful substances. For grilled fish with more controversiality, be careful to avoid the scorched parts.
3. Intake control: The Chinese Nutrition Society recommends that patients with chronic liver disease consume 62-75g of protein daily.
4. Interpretation of controversial topics
Recently, the topic of #HPB patients eating salmon# has become a hot search. The latest research by Japanese scholars pointed out that high-quality salmon is rich in omega-3 fatty acids that may help improve liver inflammation, but sashimi above 20g may have a parasite risk. It is recommended to use frozen treatment at minus 20°C before consumption.
Note: The data in this article are comprehensively based on national food safety standards, closed-door work, and specific dietary plans, professional doctoral norms.
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