Bangkok: The Sure Before Share Center has reviewed findings from the World Health Organization (WHO) and confirmed that salted fish has been classified as a Group 1 carcinogen by the International Agency for Research on Cancer (IARC) since 2012. This places salted fish in the same risk category as tobacco and asbestos.
According to Thai News Agency, the carcinogenic risk of salted fish does not stem from the fish itself but from the salting process and improper storage conditions. The creation of nitrosamines, which are confirmed carcinogens, occurs when bacteria produce nitrites that react with proteins in the fish. Regions with regular consumption of salted fish have a 5-10 times higher incidence of nasopharyngeal carcinoma compared to average rates.
The process of fermenting fish with salt results in high sodium content, posing risks of high blood pressure and stroke. Additionally, improper storage can lead to the development of aflatoxin from fungus, which is linked to liver cancer.
Cantonese salted fish, a traditional dish from Guangdong Province, China, is a staple food in the area and has been categorized as a Group 1 carcinogen by IARC. The association between salted fish and nasopharyngeal cancer has been under investigation since the early 1960s, highlighting the potential dangers of prolonged, high-dose salty fish consumption.
In Thailand, guidelines suggest that salted fish can be consumed safely if precautions are taken. It is advised to limit consumption to 1-2 times per month, with a preference for steaming over frying to reduce salt and toxins. Pairing with vitamin C-rich vegetables can help inhibit the formation of nitrosamines in the body.
Proper selection and storage are crucial. Consumers should purchase from reputable sources and store fish in dry, ventilated areas. Any signs of mold or unusual odors should prompt immediate disposal. Vulnerable groups such as the elderly, pregnant women, and those with a family history of nasopharyngeal cancer are advised to avoid salted fish altogether.