Does eating raw fish increase your chance for stomach cancer?

Eating raw fish in itself does not directly increase your chance of stomach cancer. However, certain factors associated with consuming raw fish can heighten the risk, particularly when the fish is contaminated with specific parasites or consumed frequently without proper preparation.

Stomach cancer is primarily linked to an infection caused by a bacterium called Helicobacter pylori (H. pylori). While raw fish doesn't harbor H. pylori, inadequate cooking of fish or cross-contamination during preparation with H. pylori-contaminated utensils or surfaces can increase the risk of infection. H. pylori infection is a significant risk factor for developing stomach cancer.

Additionally, some raw fish species may carry parasites or worms that can cause an infection known as anisakiasis. Consuming raw or undercooked fish infected with these parasites can result in abdominal pain, nausea, vomiting, and even intestinal obstruction. Although generally not directly linked to stomach cancer, chronic inflammation caused by such parasitic infections might potentially contribute to an increased risk of developing gastric cancer.

However, it's essential to note that eating raw fish from reputable sources and adopting safe food handling practices can significantly reduce the likelihood of infections. Thorough cooking or freezing the fish at specific temperatures and for appropriate durations can eliminate harmful bacteria and parasites. Following recommended guidelines when preparing and consuming raw fish is crucial to ensure safety and mitigate any potential risks. If you have concerns, it's always advisable to consult with a healthcare professional.