However, experts warn that eating seafood in the wrong way can increase the risk of allergies, poisoning or health effects in some groups of people.
According to the American Heart Association, adults should eat seafood about 2 times a week to supplement omega-3, which helps reduce the risk of cardiovascular disease and stroke. Fatty fish such as salmon, mackerel, and sardines are considered more beneficial for cardiovascular health than fatty dishes.
However, people should not eat too many raw or undercooked seafood. Dishes such as raw oysters, fish salad or sashimi may contain bacteria and parasites that cause diarrhea, abdominal pain or food poisoning, especially in people with weak immune systems, pregnant women and people with liver disease.
In addition, some types of seafood with high purine content such as shrimp, crab, squid, anchovies... can increase uric acid in the blood. People with gout or high uric acid should eat in moderation, and limit beer and alcohol when using seafood to avoid triggering acute gout pain.
Experts also recommend prioritizing fresh seafood, with clear origins, hygienic processing and avoiding abusing overly salty or fried dishes with a lot of oil. For people with a history of seafood allergy, it is necessary to be careful when eating and go to the doctor early if urticaria, shortness of breath or abdominal pain appear after meals.
