Salmon, mackerel, sardines and herring are fatty fish rich in omega-3 fatty acids, a type of polyunsaturated fat that is beneficial for liver health.
According to a study published in the Journal of Hepatology, omega-3 helps reduce triglyceride levels in the liver, increase insulin sensitivity and inhibit inflammatory response key factors in preventing the progression of fatty liver disease.
The World Health Organization also recommends adding fatty fish to the diet twice a week as a measure to prevent chronic liver disease.
For the above reasons, housewives should include fatty fish in family meals to suit their taste.
However, to preserve nutrients and avoid harming the liver, how fish is prepared plays an important role in preserving nutrients and avoiding harming the liver.
Recommended healthy cooking methods include steaming, baking, boiling or pan-filling with less oil. Frieding fish at high temperatures can create toxic compounds such as acrylamide and aldehyde, which can damage liver cells if consumed regularly.
In addition, when preparing, housewives should avoid marinating fish with too much salt, soy sauce or spices containing high sodium, because excess sodium is also a factor that increases the burden on the liver. Instead, you should use natural herbs such as fennel, ginger, turmeric - ingredients with natural anti-inflammatory properties that support liver detoxification.
