Sashimi is a dish made with fresh seafood, popular for its delicious and nutritious flavor.
However, for people with liver disease, consuming sashimi poses many serious health risks because liver disease should avoid raw or unprocessed foods.
The main reason lies in liver function and the patient's immune system. The liver is the main organ involved in the detoxification process, metabolizing and removing harmful substances from the body.
When the liver is damaged (due to viral hepatitis, cirrhosis, fatty liver...), the ability to detoxify is reduced, making the body susceptible to serious damage by bacteria and parasites in raw food. Weak immune system in people with liver disease increases the risk of complications.
Therefore, for people with liver disease, eating sashimi regularly not only causes immediate risks but also has a long-term impact on liver function and resistance.
The World Health Organization recommends that people with liver disease should prioritize foods that are well cooked, ensure food hygiene and safety, to avoid unnecessary dangerous complications.
