Consuming certain foods such as raw beef liver, tripe, and freshwater fish sashimi can lead to parasitic infections and severe complications, medical experts warn.
Kwon Hyouk-soo, an allergy professor at Asan Medical Center, appeared on the YouTube channel "Jisik Hansang" on Thursday and emphasized the dangers, saying, "I never eat beef liver or tripe raw," and "I also avoid eating raw freshwater animals, such as freshwater fish sashimi or freshwater crab marinated in soy sauce."
"Cooked beef liver is not a problem. These days, farming conditions have improved significantly, so most cattle are free of parasites," Kwon said. "But back in the day, there were many parasites, and tests have shown that people who frequently ate beef liver tended to have very high levels of inflammation."
He explained that raw liver carries the risk of Toxocara infection. Toxocara is a roundworm that lives in the small intestines of canines such as dogs and foxes. Infection can cause inflammation in the liver and lungs, leading to reduced function, and in severe cases, blood clots may form.
"The parasite can travel through the body and even penetrate the eyes or brain," Kwon warned, citing the risk of severe complications. He added that "more than 80% of Toxocara infection cases are linked to consumption of raw beef liver." However, he noted that the infection risk itself has decreased as farming conditions have improved compared to the past.
Kwon also mentioned the dangers of freshwater fish. "When you eat freshwater fish raw, liver flukes become a problem," he said. "They were very common in the past, but diagnosis is difficult because there are no symptoms. They can survive in our bodies for 20 to 30 years." He further stressed that "liver flukes cause chronic inflammation and increase the risk of cancer, and they are classified as a Group 1 carcinogen by the World Health Organization (WHO)."
"The idea that parasitic infections can be prevented with medication is dangerous," Kwon emphasized. "The surest way is to cook food thoroughly before eating."
He also mentioned the potential toxicity of certain plants. "People think vegetables and plants are all safe, but many contain toxins. It's not just poisonous mushrooms — the wild greens we eat, such as bracken, also contain toxic substances," Kwon said, stressing the importance of cooking them. "If you eat them raw or not properly cooked, you can experience severe abdominal pain or liver toxicity," he cautioned.
