The benefits of eating fish regularly for women

Fish is rich in nutrients, contains a lot of protein, and has little fat. It tastes tender and smooth and is easy to digest. In recent years, studies have found that women are more suitable to eat fish. In addition to not being prone to gaining weight, eating fish also has the following special benefits for them.

Unique benefits of eating fish for women

1. Relieve menstrual pain

Dutch biologists asked women with a history of dysmenorrhea to take two grams of fish oil every day. After three months, their dysmenorrhea symptoms were greatly improved.

2. Beneficial to the healthy physical and mental growth and development of the fetus

Pregnant women who eat fish regularly are much less likely to have premature babies than pregnant women who do not eat fish or eat very little fish. They also found that eating fish once a week during pregnancy was only associated with a 1.9 percent chance of having a premature baby, while pregnant women who never ate fish had a 7.1 percent chance of having a premature baby. Researchers believe that fish contains omega-3 fatty acids, which may prevent premature births and effectively increase the weight of newborns at birth.

3. Prevent breast cancer

Scientific research shows that the incidence of breast cancer in women in Japan, South Korea and Iceland is low, which is related to their frequent intake of marine fish. German researchers have found that the essential amino acids and omega-3 fatty acids contained in freshwater fish can inhibit the formation of tumor cells and prevent the proliferation of tumor cells. Eating fish twice a week can reduce the recurrence of breast cancer.

4. Avoid complications of diabetes

Women with diabetes are at high risk for cardiovascular disease. However, foreign scientific research has shown that the more fish female diabetics eat, the less likely they are to develop heart disease within 16 years; compared with those who rarely eat fish, diabetic patients who eat fish more than 5 times a week have a 64% lower incidence of heart disease.

5. Prevent stroke and cardiovascular disease

American researchers tracked more than 80,000 women aged 34 to 35 and found after 14 years that eating fish five times a week could reduce the risk of stroke in women by 52%.

Five types of people should not eat fish

1. People with allergic constitution should be more careful when eating fish.

2. Gout: Fish, shrimp and shellfish contain high levels of purine. Therefore, gout patients should avoid eating tuna, anchovies, shellfish, fish roe, shellfish, crab meat, etc. to prevent subacute gout.

3. Exudative diseases: such as hemophilia. People with low platelets and vitamin B12 deficiency should eat less or no fish. Because fish contain substances that inhibit platelet aggregation, it is easy to cause bleeding in patients with exudative diseases or aggravate bleeding symptoms.

4. Patients in the late stage of liver cirrhosis: There are liver function disorders, the liver's conversion of coagulation factors is reduced, and there is usually a tendency to bleed. Eat less tuna, herring, bluefin tuna, etc. Crucian carp and flounder can be taken in moderation.

5. Tuberculosis patients taking isoniazid: If you eat some freshwater fish while taking isoniazid, it is very easy to have allergic symptoms, including nausea, headache, red skin, conjunctival congestion, etc., or severe symptoms such as palpitations, numbness and swelling of the lips and face, rash, diarrhea, abdominal pain, shortness of breath, increased blood pressure, and even hypertensive crisis and cerebral hemorrhage.