Can I eat crayfish when I have a fever?

It is generally not recommended to eat crayfish when running a fever; appropriate treatment and care should be emphasized.

Crayfish have a relatively high protein content, higher than most freshwater and marine fish and shrimp. During a fever, the body's digestive and absorptive functions usually weaken, with reduced secretion and activity of digestive enzymes, making crayfish harder to digest and absorb. The gastrointestinal and kidney functions of patients with fever are relatively weak; eating crayfish may increase the burden on the gastrointestinal tract and kidneys, further irritating the digestive system and hindering recovery.

If fever is accompanied by severe gastrointestinal symptoms such as nausea, vomiting, or diarrhea, or if the patient has a history of seafood allergies, eating crayfish may worsen the condition or trigger an allergic reaction. Additionally, digestive system function may be weakened during a fever, and high-protein foods could increase gastrointestinal strain, causing symptoms such as abdominal distension and abdominal pain. Therefore, eating crayfish is not recommended when running a fever.

Patients with fever should focus on light, easily digestible foods, such as rice porridge, congee, noodles, and vegetable soup. Eating more fresh vegetables and fruits can help meet the body's demand for vitamin C and aid in recovery.