Who should not eat crawfish?
May 23, 2025
Source: Cainiu Health
Dr. Yang Ziqi
Introduction
Crayfish are high-purine foods; after consumption, they metabolize into large amounts of uric acid, which may trigger or exacerbate gout attacks. Individuals with gout should strictly avoid consuming crayfish, as indulgence may easily lead to redness, swelling, heat, and pain in the joints, deposition of uric acid crystals, and even impaired kidney function.
2. People with allergic constitutions: The protein structure of crayfish is unique and can easily become an allergen. Those with allergies may experience allergic reactions after consuming crayfish.
Generally, individuals with gout and hyperuricemia, allergic constitutions, gastrointestinal diseases, impaired liver or kidney function, and those taking specific medications should not consume crayfish.
1. Gout and hyperuricemia patients: Crayfish are high-purine foods that, when consumed, metabolize into large amounts of uric acid, possibly triggering or worsening gout attacks. In such individuals, indulgence may lead to redness, swelling, heat, and pain in the joints; uric acid crystal deposition; and even affect kidney function. Strict dietary restrictions are necessary.
2. Individuals with allergic constitutions: The protein structure of crayfish is unique and can easily become an allergen. Those allergic to it may experience skin itching, rashes, and throat swelling after consumption, with severe reactions potentially life-threatening. Even those without prior allergy history might develop reactions due to changes in body condition, so caution and a trial test before consumption are advised.
3. Patients with gastrointestinal diseases: Crayfish are cold in nature and their high protein content is difficult to digest. Consumption by individuals with gastritis, enteritis, or gastric ulcers may irritate the gastrointestinal mucosa, worsening symptoms such as abdominal pain, diarrhea, and bloating. Especially during acute episodes, this may delay recovery.
4. Patients with impaired liver or kidney function: Crayfish proteins require metabolism by the liver and kidneys. Those with impaired liver or kidney function have reduced metabolic capacity, and consumption may further burden these organs. Patients with severe liver disease may even develop hepatic encephalopathy due to excessive protein intake and should restrict or avoid eating crayfish.
5. Individuals taking specific medications: Those currently on anticoagulant drugs or traditional Chinese medicines containing tannic acid should be cautious about eating crayfish, as it may affect drug efficacy or cause adverse reactions. The former may experience altered drug metabolism due to protein interaction, while the latter may combine with calcium in the shrimp meat, reducing effectiveness and increasing the risk of stone formation.
When choosing to eat crayfish, one should consume them in moderation according to individual health conditions and follow scientifically sound cooking and eating methods. In daily diets, maintaining a balanced meal structure and diverse food intake is recommended to help sustain good health.
