Seafood isn’t for everyone. Some people are put off by its soft texture, briny flavor, or aroma. For others, seafood is an essential part of a healthy diet.
Most fish is high in protein, low in fat and rich in omega-3 fatty acids, which are believed to be important for heart and brain health. Fish is also a versatile food to prepare: It can be poached, grilled, broiled, fried, served with any number of sauces and sides and even eaten raw (unless you’re a cancer patient—more on that later).
On the love-hate scale for fish, cancer patients may find themselves somewhere in the middle. Fish is generally an excellent source of low-fat protein. But patients struggling with the loss of appetite, nausea and digestive issues brought on by cancer treatment may find the texture and aroma unappetizing.
Still, it’s a good idea for patients to try to incorporate fish into their diets if they can, says Carolyn Lammersfeld, Vice President of Integrative Care at Cancer Treatment Centers of America® (CTCA). And you don’t have to eat much of it to garner its benefits.
“A 3- to 4-oz. portion a couple of times a week is good,” Lammersfeld says. “That’s probably all you need to get the health benefits.”
- The nutritional value of fish
- Does fish cause cancer?
- Where did your fish come from?
- Eat this fish, not that one
About Cancer Treatment Centers of America®
Cancer Treatment Centers of America® (CTCA) is a national network of five hospitals that serves adult patients who are fighting cancer. CTCA® offers an integrative approach to care that combines advancements in genomic testing and precision cancer treatment, surgery, radiation, immunotherapy and chemotherapy, with evidence-informed supportive therapies designed to help patients physically and emotionally by enhancing their quality of life while managing side effects both during and after treatment.