Can people with stomach problems eat crayfish?
May 23, 2025
Source: Cainiu Health
Dr. Shen Yonghua
Introduction
Under normal circumstances, people with poor stomach health are not advised to eat crayfish. Crayfish are rich in high-quality protein and trace elements, but their meat has coarser fibers and is relatively harder to digest. Additionally, crayfish are often cooked using strongly flavored methods such as spicy chili or oily braising, and the high oil, high salt, and highly spicy seasonings can strongly irritate the gastric mucosa and increase the burden on the stomach.
Generally speaking, people with poor stomach health are not advised to eat crawfish. The detailed reasons are as follows:
Crawfish are rich in high-quality protein and trace elements, but their meat has coarse fibers and is relatively difficult to digest. Additionally, crawfish are often cooked using strongly flavored methods such as spicy chili or oily braising, and the high oil, high salt, and high spice seasonings can strongly irritate the gastric mucosa and increase the burden on the stomach. If crawfish are not thoroughly cleaned or fully cooked, bacteria and parasites might remain, potentially causing acute gastroenteritis and further damaging the stomach.
For individuals suffering from gastric ulcers, acute gastritis flare-ups, or gastroesophageal reflux disease (GERD), the spicy seasonings in crawfish may stimulate excessive gastric acid secretion, aggravating ulcer irritation and resulting in intensified stomach pain, heartburn, and acid reflux acid reflux symptoms. Those with weak gastric motility or indigestion may also struggle to digest the protein in crawfish quickly, which could lead to discomfort such as stomach bloating and nausea.
Individuals with poor stomach health should consider their overall health condition carefully before deciding whether to consume crawfish, and consult a physician's advice when necessary. When consuming crawfish, it is important to choose healthy cooking methods, pay attention to food safety and personal tolerance, to ensure dietary safety.
