Eat This Fish, Not That One

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 appetitenausea 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.”

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from Cancer Treatment Centers of America.

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.

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