Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Shellfish, such as oysters, mussels, shrimp, and crab, have been investigated for their potential cardiovascular benefits, primarily due to their nutritional profile. Shellfish are generally low in saturated fat and rich in protein, vitamins (like B12), minerals (including zinc and selenium), and omega-3 polyunsaturated fatty acids—especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Numerous scientific studies have shown that omega-3 fatty acids can reduce triglyceride levels, lower blood pressure, decrease inflammation, and reduce the risk of arrhythmias, all of which are beneficial for cardiovascular health. Most epidemiological data and randomized clinical trials supporting omega-3’s cardiovascular effects do not distinguish between sources (fish vs. shellfish), though shellfish typically contain lower levels of omega-3s compared to fatty fish.

Some shellfish are also high in cholesterol, which in the past raised concerns about their impact on heart health. However, recent research indicates that dietary cholesterol has a relatively small effect on blood cholesterol for most people compared to saturated and trans fats. Overall, moderate consumption of shellfish as part of a balanced diet is considered safe and may contribute to cardiovascular health, mainly due to their omega-3 content and favorable nutrient profile. However, more specific research on shellfish alone (distinct from general seafood studies) is limited, so while there is scientific support, it is not as robust as for fatty fish.

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