From the Guidelines
Shrimp can be a healthy addition to your diet when consumed in moderation, providing essential nutrients and omega-3 fatty acids that benefit heart health and reduce inflammation, as supported by the American Heart Association's science advisory on seafood long-chain n-3 polyunsaturated fatty acids and cardiovascular disease 1.
Key Nutritional Benefits of Shrimp
- Low in calories, with about 100 calories per 100-gram serving
- High in protein, providing about 24 grams of protein per 100-gram serving
- Rich in important nutrients including iodine, selenium, and vitamin B12, which support thyroid function, act as antioxidants, and maintain nerve health respectively
- Contains omega-3 fatty acids that benefit heart health and reduce inflammation
Recommendations for Consumption
- For most healthy adults, eating shrimp 1-2 times per week as part of a balanced diet is beneficial, as recommended by the American College of Cardiology's expert consensus decision pathway on the management of ASCVD risk reduction in patients with persistent hypertriglyceridemia 1
- When preparing shrimp, opt for grilling, baking, or steaming rather than frying to maintain its nutritional benefits, and be cautious about high-sodium seasonings or sauces that might diminish its health value
- People with shellfish allergies should avoid shrimp entirely
Importance of Moderate Consumption
- While shrimp can be a healthy addition to your diet, it's essential to consume it in moderation due to its cholesterol content, with about 170 mg per 3-ounce serving, although research suggests dietary cholesterol has less impact on blood cholesterol levels than previously thought 1
- A greater seafood intake is generally not associated with either further benefit or harm, as stated in the American Heart Association's science advisory on seafood long-chain n-3 polyunsaturated fatty acids and cardiovascular disease 1
From the Research
Health Benefits of Shrimp
- Shrimp is a type of seafood that provides an ideal package of nutrients and is an important part of a healthy diet 2.
- Eating shrimp and other seafood has been shown to improve brain, eye, and heart health 2.
- Shrimp is very low in total fat, yet it has a high cholesterol content, but moderate shrimp consumption in normolipidemic subjects will not adversely affect the overall lipoprotein profile and can be included in "heart healthy" nutritional guidelines 3.
Risk of Coronary Heart Disease
- Shellfish consumption, including shrimp, has been associated with a reduced risk of coronary heart disease, with medium and high shellfish consumers having a lower hazard ratio of suffering a coronary heart disease event compared to low shellfish consumers 4.
- However, the association between shellfish consumption and coronary heart disease risk is still unclear, and more research is needed to fully understand the relationship 4.
Other Health Effects
- Shellfish consumption, including shrimp, may increase the risk of hyperuricemia and gout, but may not increase the risk of type 2 diabetes, cardiovascular diseases, and thyroid cancer 5.
- Raw shellfish consumption may cause gastroenteritis and other diseases infected by bacteria or viruses, highlighting the importance of proper food handling and cooking practices 5.
- Fish consumption, including shrimp, may reduce cardiovascular disease events, but fried fish consumption was associated with an increased risk of cardiovascular events 6.