$Unique_ID{BRK00105}
$Pretitle{Accidents, Poisoning, and Violence}
$Title{Is There Danger In Eating Freshly Caught Fish?}
$Subject{poison fish allergy}
$Volume{O-1}
$Log{}

Copyright (c) 1991   Tribune Media Services, Inc.


Is There Danger In Eating Freshly Caught Fish?


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QUESTION:  Is there any danger in eating freshly caught fish this spring and
summer?

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ANSWER:  Well we all know about the mercury tainted waters and the carcinogens
in the air we breathe.  We seem to be a people bent on the destruction of our
natural environment.  But one of the dangers in eating certain fish has
nothing to do with the pollution of their habitat.  The fish affected are
tuna, albacore, mackerel, bonito, dolphin, bluefish, and some other
dark-meated fish.  The disease associated with eating such fish is called
scombroid poisoning, its name derived from scombridae, meaning mackerel-like
fish.  The poisoning has been linked to restaurant-prepared meals, canned
tuna, as well as freshly caught fish.  What seems to happen is that the amino
acid histidine, abundant in dark-meated fish, is converted to histamine when
these fish are improperly handled and refrigeration is delayed.  And we all
know what histamine causes in our bodies--a full-blown allergic reaction.
Symptoms of scombroid poisoning are like an acute allergic reaction.  Facial
flushing, a burning of the mouth and throat, diarrhea, dizziness, nausea,
abdominal cramps, headaches, and skin rashes can occur.  So do take care when
fishing this summer that you refrigerate the varieties we've mentioned
immediately.

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The material contained here is "FOR INFORMATION ONLY" and should not replace 
the counsel and advice of your personal physician.  Promptly consulting your 
doctor is the best path to a quick and successful resolution of any medical 
problem.
