Individuals who have a weak immune system should exercise caution when consuming fish. Also, those who are at a higher risk of adverse health effects should avoid consuming fish regularly.
It is advised not to consume more than 8 to 12 ounces per week. Meanwhile, pregnant and breastfeeding women should limit their consumption due to mercury concerns.
Fish allergies, which are although less common, can sometimes lead to mild to severe reactions.
In the higher-fat varieties of fish like salmon, portion control is advised to effectively manage calorie intake.
One needs to also be careful about mercury exposure from the consumption of fish. Higher intake of mercury-rich fish like mackerel, swordfish and tilefish can lead to health issues in the nervous system.
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