COMPENDIUM ON FUNCTIONAL MEDICINE - Flipbook - Page 270
Food-Related Sources
Raw or Undercooked Fish and Seafood
Sushi and sashimi consumption has been associated with several
parasitic infections:
● Anisakis simplex: Found in raw or undercooked marine fish,
causing anisakiasis with acute abdominal pain and allergic
reactions.
● Diphyllobothrium latum: Transmitted through freshwater fish,
particularly salmon, trout, and pike.
● Clonorchis sinensis (Chinese liver fluke): Associated with raw
or undercooked freshwater fish in East Asia.
Research published in the American Journal of Gastroenterology
suggests that the increasing popularity of sushi in Western countries
has contributed to rising incidents of anisakiasis and other
fish-borne parasitic infections [19].
Is Raw Fish a Significant Risk?
The risk of parasitic infection from commercially prepared sushi in
reputable establishments is relatively low in the United States due
to:
1. FDA regulations requiring freezing of fish intended for raw
consumption (-20°C for 7 days or -35°C for 15 hours)
2. Commercial flash-freezing practices that effectively kill
parasites
3. Training of sushi chefs to identify and remove parasites
However, risks increase with:
● Home-prepared sushi from unfrozen fish
● Wild-caught freshwater fish consumed raw
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