Shrimp As a Healthy Food

Shrimps are crustaceans that are fished and farmed extensively for human consumption. They are found both in fresh and salt water and can survive polluted areas. Before consumption, the exoskeleton is removed together with the digestive tract and rinsed under running water. The shrimp is then ready to be fried, baked, boiled or grilled. Shrimp is rich in nutrients and omega-3 fatty acids and low in calories.

Cholesterol

Shrimp is very low in fat but is high in cholesterol, and therefore this food is avoided by many people. E.R. A November 1996 study in the "American Journal of Clinical Nutrition" reported the effect of shrimp consumption on blood cholesterol levels, and the results where surprising. While consumption of 300 g shrimp daily, equivalent to 590 mg of cholesterol, did increase cholesterol levels, HDL, or the "good" cholesterol was elevated more than LDL, the "bad" cholesterol. Therefore, shrimp consumption did not worsen the ratio of LDL to HDL cholesterol. Moreover, the study found that shrimp consumption decreased the levels of blood triglycerides. The authors conclude that moderate consumption in individuals with normal cholesterol levels will not adversely affect their blood lipid levels.

Omega-3s

Shrimp is a source of the polyunsaturated omega-3 fatty acids eicosapentaenoic acid, or EPA, and docosahexaenoic acid, or DHA. EPA and DHA are only found in fish and algae and have been linked with a number of health benefits. According to an August 2010 study in "The Lancet," consumption of omega-3s increases HDL cholesterol, lowers blood triglycerides and helps prevent stroke and abnormal heart rhythms. An August 2010 article in "Proceedings of the Nutrition Society" reports that omega-3s are anti-inflammatory and can therefore alleviate symptoms of arthritis and psoriasis.

Source of Selenium

Shrimp are an excellent source of selenium, a trace element that the body needs for the proper functioning of antioxidant enzymes. These enzymes help to prevent free radical damage to cells. According to the "Manual of Dietetic Practice," increased intake of selenium is associated with a decreased cancer risk, including lung, colorectal and prostate cancers. This might be achieved through an increased antioxidant activity of certain enzymes or through prevention of tumor growth.

Caution

Shrimp is one of the eight major food allergens and should be avoided by shellfish-sensitive individuals. Allergy symptoms include skin rashes and itching, swelling of the lips, mouth and throat, wheezing and light-headedness. Shrimp is also a source of purines, which can cause problems in individuals susceptible to gout and kidney stones.