What is more harmful — processed cheese or canned fish? 0 60

Canned goods vary widely. Pâtés, "mince," and other canned products made from ground fish, its liver, roe, and milt may contain various food additives. However, canned whole small fish or pieces of larger fish typically contain only salt, oil, and spices.

Of course, such canned fish are not tastier than fresh fish, but they are high in protein and especially beneficial calcium. The latter is even more abundant than in fresh and frozen fish. For example, a 100 g serving of salmon contains 1% of the daily calcium requirement. In canned salmon, it is 25%. This is true for other fish as well. How can such a paradox be explained? It all comes down to the bones. In other fish dishes, the bones, along with the precious calcium, are discarded. However, during the canning process, the bones become so soft that they can be eaten. The calcium from them is well absorbed.

When it comes to the carcinogen benzo[a]pyrene, it is not present in large quantities in all canned fish. However, it is indeed abundant in sprats and other canned smoked fish.

Processed Cheese

A typical internet advice: "Compared to hard cheeses, processed cheeses contain more sodium, making them undesirable for people with hypertension and other cardiovascular diseases."

They do contain a fair amount of sodium, but they are not champions in its content. The main issue lies elsewhere. All such cheeses contain melting salts (which give them a soft texture). Typically, these are phosphates — food additives E338-E343 and E450. They are also added to many other products (sausages, bread, powdered milk). Therefore, we consume more phosphorus than the norm. Its excess can lead to weakened bone tissue, which may result in fractures in the elderly, and contributes to calcium deposition in blood vessels, exacerbating atherosclerosis. This is especially dangerous for people with kidney failure. Furthermore, the least desirable cheese is used for processed cheese. Even if the processed cheese is labeled "Maasdam," "Cheddar," etc., it contains very little actual cheese: the famous flavor is created by flavorings. Additionally, processed cheeses often contain vegetable fats and are frequently adulterated.

Expert Opinion

Gastroenterologist, PhD Konstantin SPAKHOV:

• Benzo[a]pyrene is indeed a dangerous carcinogen that causes cancer (proven) of the stomach, lungs, bladder, and other organs. It is most prevalent in smoked fish and canned products made from it. The maximum allowable concentration (MAC) of this substance for them is 5 µg/kg, which is 5 times higher than for other products (for them, the MAC is 1 µg/kg). Its quantity can be reduced — by installing smoke filters, thoroughly cleaning smokehouses, and changing their designs. It all comes down to technology. However, experts admit that it is unlikely to completely avoid excesses with excessive benzo[a]pyrene content. The European Union strictly monitors such products and regularly removes them from sale.

Studies show that during the thermal processing of canned goods and subsequent storage, most of the benzo[a]pyrene transfers from the fish to the oil, where its concentration can be 7-9 times higher than in the sprats themselves. I know that many people love to dip bread in this oil, but it is better not to do so. If you cannot give up canned sprat-like products, eat them rarely. They contain not only benzo[a]pyrene but also other similar, though less studied, carcinogens.