A visit to a vacation on the Polish sea is undoubtedly a fish frying plant, where with appetite we order freshly caught cod, herring or salmon. However, this idyllic image may be disrupted by an invisible danger to the bare eye. Chief Sanitary Inspectorate (GIS) It has been monitoring for years and regularly recalls that certain species of fish caught in the Baltic Sea may contain toxic substanceswhose regular consumption is harmful to health. It is not about giving up fish, which are a valuable origin of omega-3, but about making informed and safe choices. cognition of which species to avoid and which species to eat without fear is crucial for all consumer today.
Where do the toxins in the Baltic come from? knowing the origin of the problem
The Baltic Sea, due to its unique geographical features, is unfortunately peculiarly susceptible to contamination accumulation. It is an inland sea, almost closed, with a very slow exchange of waters with the Atlantic Ocean. For decades, industrial and agricultural contamination flowed to it from 9 surrounding countries. All of this makes in water, and consequently in surviving creatures, harmful substances are deposited.
The main threats he warns against GIS, this is:
- Dioxins and polychlorinated biphenyls (PCBs): They're highly toxic chemicals, a byproduct of industrial processes. They have proven carcinogenic potential, can harm the immune and tense strategy and impair hormonal management.
- Heavy metals: First of all, Mercury, cadmium and lead. They accumulate in the body and are peculiarly dangerous. Mercury is simply a strong neurotoxin that can origin irreversible harm to the brain and tense system.
These substances have 1 very dangerous feature: they are subject to bioaccumulation. This means that their concentration is rising up the food chain. tiny fish eat contaminated plankton, larger fish eat those tiny ones, and at the end predatory, long-lived fish accumulate the highest doses of toxins.
GIS indicates: Which species are the most vulnerable?
Knowing that toxins accumulate mainly in fatty tissue, and their concentration increases with age and position in the food chain, it is easy to identify the species to be most careful of. The authoritative recommendations of the GIS and another European Food Safety Agencies focus on 2 main groups:
- Baltic fatfish: It is in their fat that dioxins and PCBs are most likely to accumulate. This group includes:
- Baltic salmon (wild) It is simply a large, predatory and oily fish, making it 1 of the species with possibly highest contamination concentration. It should be distinguished from much safer Norwegian salmon (breeding) which lives under different conditions.
- Baltic herring: Although smaller, it is simply a very fat fish. It is recommended to reduce its intake, especially for larger older individuals.
- Long-lived and predatory fish: Even if they are not highly greasy, dense metals accumulate over the years.
Fortunately, the most popular fish, which most frequently find our plates in coastal fryers, are considered much safer.
Special hazard groups. Who should be most careful?
Toxic substances are harmful to everyone, but there are groups of people for whom even tiny doses can be highly dangerous. Chief Sanitary Inspectorate and doctors call for peculiar care to be taken:
- Pregnant and planning pregnancy: dense metals, in peculiar mercury, and dioxins, can pass through the placenta and irreparably harm the developing brain and tense strategy of the foetus.
- Breast-feeding mothers: Harmful compounds may pass into breast milk.
- Small children and adolescents: Their organisms are in an intense phase of improvement and are much more delicate to contamination toxicity.
It is recommended for these groups. total elimination from the diet of chaotic Baltic salmon and crucial simplification in consumption of Baltic herring.
How do you eat fish from the Baltic and not harm health? Principles of safe choice
GIS warnings do not mean that we must panic and quit eating fish, which are a valuable ingredient in the diet. The key is informed and balanced choice.
- Bet on skinny fish: Species specified as cod, sandfish, flounder or salt accumulate much little fat-soluble impurities and are considered a safe choice.
- Diversify your diet: Don't eat the same species of fish all day. Diversity minimises the hazard of taking a cumulative dose of a circumstantial toxin.
- Reduce ‘risky’ species: If you are a healthy adult man, eating herring or even chaotic Baltic salmon from time to time should not be a threat. As recommended, the intake of these fish should not exceed 1-2 servings per week.
- Choose smaller and younger individuals: The younger fish had little time to accumulate toxins.
The Sanitary Chief Inspectorate's communications are not intended to deter tourists from the seaside frying rooms. Their function is to educate and build consumer awareness. In today's world, it is not adequate to know what is tasty – we besides request to know what is safe.
The fact is that the wellness benefits of eating fish (high protein, vitamin D and omega-3) inactive outweigh the possible risk, provided that we make wise choices. Giving up on fish would be a mistake. The key is the moderation, diversity and avoidance of species with the highest degree of pollution, especially for susceptible groups. The question asked by the seller in the frying room: “Where does this fish come from?” is no longer a manifestation of fanabria, but a concern for your wellness and your family. This attitude is the best consequence to the challenges facing us today.
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GIS warns: These Baltic fish may contain toxic substances. Check What to Avoid
