Is eating jellyfish good for you?

I enjoy eating seafood, especially jellyfish, but many people say that eating jellyfish can cause allergies or anaphylactic shock. Is eating jellyfish healthy? (Toan, 37 years old, Quang Ninh )

Reply:

Jellyfish are abundant in Vietnam and have high nutritional value. They are rich in protein, antioxidants, and several minerals such as calcium, magnesium, and phosphorus, which are beneficial for the body. In particular, jellyfish contain omega-3 and omega-6 fatty acids, as well as polyphenols, which help reduce the risk of cardiovascular disease. Polyphenols, in particular, promote brain function and help prevent several chronic diseases, including cardiovascular disease, type 2 diabetes, and cancer.

There are many different types of jellyfish, and not all of them are edible. Jellyfish that are consumed as food are not poisonous; however, it should be noted that there is a risk of allergic reactions and anaphylactic shock when eaten.

If you've never eaten jellyfish before, start with small amounts. If you don't experience any adverse reactions, you can gradually increase your intake to prevent potential allergies. When eating, ensure you follow food safety guidelines, only consuming properly processed jellyfish and avoiding raw sea jellyfish. Keep out of reach of children.

Jellyfish spoil quickly when left exposed to the environment. Therefore, you need to be aware of their color and smell. It's also advisable not to consume too much jellyfish, as this can lead to an excess of aluminum – a substance produced during the processing of jellyfish using alum. High levels of aluminum can contribute to Alzheimer's disease and inflammatory bowel disease.

Certain groups of people should avoid eating jellyfish, including children under 8 years old, people with seafood allergies, those recovering from illness, people with weakened immune systems, and those who have previously experienced food poisoning.

Associate Professor Nguyen Duy Thinh
Former staff member of the Institute of Biotechnology and Food, Hanoi University of Science and Technology.

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