The consumption of raw fish dishes, such as sushi, by individuals diagnosed with cirrhosis presents a complex consideration. Cirrhosis, a late stage of liver disease, impairs the liver’s ability to filter toxins and fight infection. Consequently, individuals with this condition are more vulnerable to foodborne illnesses.
Concerns surrounding the ingestion of uncooked seafood relate primarily to the risk of bacterial infections like Vibrio vulnificus, as well as parasitic infestations. The impaired immune system in individuals with cirrhosis renders them less able to combat these infections, potentially leading to severe complications, including sepsis and even death. Historically, the consumption of raw foods has always carried inherent risks, which are significantly amplified in immunocompromised individuals.
