3 potential dangers of eating shrimp

When eating shrimp, you need to be cautious because this type of seafood often causes allergies and may contain small amounts of mercury and antibiotics.

Shrimp is a familiar food in family meals. In the US, it is the most consumed seafood. "Not only is it a healthy source of protein, but shrimp also contains selenium, copper, and B12, which are good for metabolism," says nutritionist Amanda Lane.

Nutritional value

Data from the U.S. Department of Agriculture shows that 85g of cooked shrimp contains 100 calories, 1.4g of fat, 0.25g of omega-3, 1.3g of carbohydrates, 19.4g of protein, selenium (76% of the daily requirement), vitamin B12 (59%), copper (24%), phosphorus (21%), and choline (21%).

According to Livestrong , shrimp is high in protein, low in calories, and rich in antioxidants that prevent heart disease. Shrimp also contains omega-3s, which are good for the brain. The American Heart Association recommends consuming 3g of omega-3s daily to help lower blood pressure and reduce the risk of heart disease.

Eating shrimp offers many health benefits but can cause allergies in some people. (Illustration: Allfreshseafood)

In addition, shrimp also poses some health risks:

High cholesterol levels

85g of shrimp contains the same amount of cholesterol as one egg. Nutritionist Christina Iaboni says that cholesterol in food doesn't significantly affect our cholesterol levels. "Foods high in saturated and trans fats are much worse," Iaboni says.

However, the cholesterol in shrimp can affect people with lipid disorders, especially those with diabetes or at risk of heart failure. Therefore, according to Circulation , these groups should limit foods high in cholesterol.

May contain contaminants.

Like other seafood, shrimp can be farmed or wild-caught. Each method carries its own risks to health and the environment.

According to a US study published in the journal Food Science and Nutrition , both farmed and wild-caught shrimp have been found to contain mercury. This chemical can cause serious health problems such as cognitive developmental delays in children and impaired brain and reproductive function.

However, mercury levels in all tested samples were low, and there was no significant difference between the two types of shrimp.

Another potential contaminant in shrimp comes from antibiotics used to keep farmed shrimp healthy. Each year, the Food and Drug Administration (FDA) rejects an average of 29% of shrimp imported into the U.S. Of these, antibiotic residue is the second most common reason for rejection, according to statistics released in September 2021.

Common food allergens

According to estimates from the American Academy of Allergy, Asthma & Immunology, approximately 7 million people in the United States are allergic to shellfish, including shrimp and crab. Symptoms include stomach pain, hives, wheezing, shortness of breath, dizziness, and swelling of the lips and tongue.

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