Can alcohol and seafood be consumed together?

Seafood and alcohol generally should not be consumed together.

Seafood is rich in high-quality protein, minerals, and trace elements, while alcoholic beverages contain components such as ethanol. Consuming both together may increase the burden on the gastrointestinal tract, affecting digestive function. Individuals with weaker gastrointestinal function may experience symptoms of indigestion, such as bloating, abdominal pain, or diarrhea. Seafood may carry pathogens such as bacteria or parasites, and alcohol consumption may impair immune system function, reducing the body's ability to defend against these pathogens, thereby increasing the risk of food poisoning or infection.

Furthermore, seafood contains large amounts of purines, and alcoholic beverages, especially beer, also contain significant amounts of purines. Excessive intake of purines can lead to increased uric acid production, potentially causing hyperuricemia, gout, and other related diseases. Alcohol also burdens the liver, affecting its detoxification and metabolic functions. At the same time, high-protein seafood requires the liver to secrete large amounts of enzymes for digestion and absorption, so consuming both together may further strain liver function.

When consuming seafood, it is best to choose fresh and clean ingredients and pair them with light beverages, such as lemon water.