Shrimp sashimi is one of the outstanding dishes of Japanese cuisine, famous for its fresh, sweet taste and high nutritional value.
Raw shrimp meat is rich in protein, Omega-3 and important minerals such as zinc, iron and vitamin B12. However, some people may have health problems if they eat too much shrimp sashimi.
Weak immune system
People with weakened immune systems, such as the elderly, young children, and patients with cancer, diabetes, or HIV/AIDS, are generally not well-suited to eating sashimi.
Accordingly, shrimp sashimi, made from raw shrimp, is at risk of containing bacteria such as vibrio vulnificus, so eating bacteria can easily cause intestinal infections or even food poisoning, which is not good for health.
For people with weak immune systems, the body often has difficulty eliminating bacteria, leading to the disease becoming more severe.
Therefore, it is necessary to avoid consuming raw or undercooked foods such as sashimi to minimize the risk of making the disease worse.
Pregnant women
Pregnant women are also one of the groups of people who need to limit eating shrimp sashimi. Raw food has the risk of containing bacteria that can be harmful to both mother and fetus.
One of the dangerous bacteria commonly found in raw seafood is Listeria, which can cause blood infections and even put pregnant women at risk of miscarriage, premature birth, or cause adverse health complications in newborns.
Poor digestion
People with a history of digestive diseases, especially stomach and intestinal problems such as gastritis, colitis or irritable bowel syndrome (IBS) should limit eating shrimp sashimi.
Raw foods such as shrimp sashimi are often difficult to digest and may contain agents that are harmful to the digestive system. Consuming raw shrimp can increase the risk of intestinal infections, causing symptoms such as abdominal pain, diarrhea or bloating.
