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Limitations on Eating Shrimp and Crab To Avoid High Cholesterol

Shrimp and crabs are two types of seafood that have a delicious taste. The problem is, these two ingredients can increase cholesterol levels in the body. So, does this mean we should limit our consumption every day?
The American Heart Association states that it’s good to limit your cholesterol intake to a maximum of 300 mg a day. If we consume it more than this amount, then this will make bad cholesterol accumulate in the blood vessels and can trigger diseases such as strokes or heart disease.
Of the various types of seafood, shrimp is the one with the highest cholesterol content For every 100 grams of raw shrimp, we can get 166 mg of cholesterol. If we fry it, the amount of cholesterol will increase. This means, if we consume 100 mg of shrimp, then we already meet about half of the body’s daily cholesterol needs.
Meanwhile, in 100 grams of crab there are 55 to 59 mg of cholesterol. Some types of crabs have higher cholesterol levels. Even so, health experts still advise anyone not to carelessly consume these hard-shelled animals.
Health experts advise us to limit seafood intake like shellfish, crabs, or shrimp around 8 ounces a week. This amount is equivalent to 226 grams. Although very few, this limitation should be obeyed so that we are not susceptible to health problems.
For shrimp, it’s good to limit the intake of about 85 grams a day. Intake per week is limited to only 2 to 3 times. Meanwhile, we can consume crabs with 85 grams of portions 3 or 4 times a week.
If we like seafood, be sure to keep up with healthy and fiber-rich foods such as vegetables and fruit so that the body stays healthy and is not susceptible to disease.

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