Seafood isn’t for everyone. Some people might not like it because it’s soft, tastes salty, or smells, well, fishy.
For others, seafood is an important part of a healthy diet. There isn’t much fat in fish, and it’s full of omega-3 fatty acids, which are thought to be good for your heart and brain. Fish can also be cooked in a lot of different ways. It can be poached, grilled, broiled, fried, served with a lot of different sauces and sides, and even eaten raw (unless you have cancer—more on that later).
On the love-hate scale for fish, cancer patients may find themselves somewhere in the middle. Fish is generally an excellent source of low-fat protein. But cancer patients who are losing their appetite, feeling sick, or having digestive problems may not like the way it feels or smells.
That being said, Carolyn Lammersfeld, Vice President of Integrative Care at Cancer Treatment Centers of America® (CTCA), says that patients should still try to eat fish if they can. And you don’t have to eat a lot of it to garner its benefits.
“A 3- to 4-oz. portion a couple times a week is good,” Lammersfeld says. “Thats probably all you need to get the health benefits. ”.
Call us or chat online with a member of our team to find out more about the nutritional support or other integrative care services we offer to cancer patients at CTCA®. You can also talk to someone about your treatment options.
There are a lot of different kinds of seafood, from crustaceans like clams, crabs, and crawfish to fish as small as smelts and as big as swordfish. Another word for seafood is “food.”
Considering their differences, most fish and shellfish have similar nutritional profiles. For instance, a 3-oz. The very healthy fish cod has only 90 calories, 1 gram of fat, and 20 grams of protein per serving. A dozen small clams, on the other hand, have 110 calories, 1 gram of fat, and 20 grams of protein. 5 grams of fat and 17 grams of protein.
In fact, most seafood is high in protein, with most types having between 16 and 27 grams per serving. Seafood also has a lot of omega-3 fatty acids, which the body can’t make itself so it needs to get them from food. It also has a lot of potassium, selenium, iron, and B vitamins. These essential fats are believed to support blood health, hormone production and cell signaling. Salmon, tuna, anchovies and mussels are among the best sources of omega-3 fatty acids.
Cancer patients who are having trouble with their digestion and losing weight may find that seafood helps them stay at a healthy weight while giving them important nutrients.
Omega-3 fatty acids are mostly found in fish, and they may help people who are having trouble losing weight or losing their appetite avoid cachexia, which is when muscles waste away. “I encourage patients to eat a moderate amount of fish. Or, if they can’t, to take a good supplement. ”.
High-quality fish oil supplements are good substitutes for those who don’t like or can’t tolerate seafood, Lammersfeld says. She says that to keep fish oil products from having an aftertaste, put them in the freezer and take them out right before meals.
Some seafood is high in sodium and cholesterol. Blue crab, for example, has 330 milligrams of sodium, which is 14% of the daily recommended amount, and 95 milligrams of cholesterol, which is almost one-third of the daily recommended amount. Three ounces of shrimp has more than half the suggested intake of cholesterol.
Shrimp can be a healthy part of a cancer patient’s diet, as it provides important nutrients like protein omega-3s, and selenium. However there are also some potential concerns regarding toxins and food safety that cancer patients should consider. This article explores both the benefits and potential risks of eating shrimp for those undergoing cancer treatment.
Why Shrimp Can Be Beneficial
Shrimp is low in fat and calories while providing high-quality protein. A 3 ounce serving contains about 100 calories and 21 grams of protein. This makes shrimp an excellent way for cancer patients struggling with appetite or unintentional weight loss to get needed protein intake.
Additionally, shrimp is one of the best dietary sources of selenium. Selenium is an essential mineral that acts as an antioxidant and may provide anti-cancer benefits. Studies have associated higher selenium levels with reduced risk of prostate, lung, and colorectal cancers.
Finally, shrimp contains beneficial omega-3 fatty acids like EPA and DHA. These healthy fats have anti-inflammatory effects in the body and may help combat cancer cachexia (muscle wasting). The omega-3s in just 3 ounces of shrimp provide over 100% of the daily recommended intake.
Potential Concerns About Shrimp for Cancer Patients
While shrimp has some excellent nutritional qualities, there are also some potential areas of caution for cancer patients
1. High Cholesterol
One concern is that shrimp is very high in dietary cholesterol. A 3 ounce serving contains over 160 mg cholesterol which is more than half of the daily 300 mg limit recommended for healthy individuals. Since some cancer treatments can negatively impact cholesterol levels eating high cholesterol foods like shrimp may be risky for some patients. Those with heart disease risk factors should be particularly cautious about high cholesterol foods.
2. Foodborne Illness Risk
Another issue is the increased risk of foodborne illness for immunocompromised cancer patients. Raw or undercooked shrimp may contain pathogenic bacteria, viruses, or parasites. Cancer patients undergoing chemotherapy are advised to fully cook shrimp to an internal temperature of 145°F to destroy any potential pathogens. Avoiding raw shrimp dishes like ceviche is also recommended.
3. Environmental Toxins
Shrimp obtained from contaminated waters could accumulate heavy metals like mercury or pesticide residues. Choosing wild caught shrimp over farmed shrimp can help minimize exposure to potential toxins. Opting for small shrimp species like pink shrimp over large shrimp like prawns may also reduce risk, as larger fish higher on the food chain consume more toxins.
4. Allergies
Some individuals are allergic to shrimp and shellfish. Cancer patients who experience hives, swelling, or anaphylaxis after eating shrimp should avoid it entirely. Those with iodine allergies may also need to avoid shrimp.
Tips for Cancer Patients Eating Shrimp
For cancer patients who want to incorporate shrimp as part of a healthy diet, here are some best practices to reduce risks:
- Opt for wild caught shrimp over farmed shrimp when possible
- Choose smaller shrimp species like pink, rock, or hopper shrimp
- Fully cook shrimp to an internal temperature of 145°F
- Limit portion to 3-4 ounces, 2 times per week
- Confirm shrimp was not obtained from contaminated waters
- Check for shellfish allergy prior to consuming
- Avoid raw or undercooked shrimp dishes
With proper precautions, shrimp can be a great way for many cancer patients to obtain beneficial nutrients as part of their diet during treatment. As always, it’s best to discuss any dietary changes with your cancer care team.
While shrimp contains important nutrients like protein, selenium, and omega-3s, cancer patients should be aware of the potential cholesterol, foodborne illness, and environmental toxin risks. Choosing wild caught shrimp from uncontaminated waters, fully cooking, limiting portions, and checking for shellfish allergies can help reduce risks. With some smart choices, shrimp can be safely enjoyed as part of an overall nutritious diet for many undergoing cancer treatment.
Nutritional profile of some common seafood
| Fish | Calories | Total fat (grams) | Cholesterol (milligrams) | Protein (grams) |
|---|---|---|---|---|
| Flounder | 100 | 1.5 | 55 | 19 |
| Haddock | 100 | 1 | 70 | 21 |
| Lobster | 80 | 0.5 | 60 | 17 |
| Oysters | 100 | 4 | 80 | 10 |
| Trout | 140 | 6 | 55 | 20 |
| Salmon | 200 | 10 | 70 | 24 |
| Shrimp | 100 | 1.5 | 170 | 21 |
Does fish cause cancer?
Recently, this question got a lot of attention when a study from Brown University found that eating fish was “positively associated with risk of both malignant melanoma and melanoma in situ.” Researchers said more research was needed, though, and they didn’t say that people should eat less fish or stop eating it.
A link between eating seafood and getting melanoma, however, was found. Researchers said it was because of the toxins in the fish, not the fish themselves.
“We speculate that our findings could possibly be attributed to contaminants in fish, such as polychlorinated biphenyls (PCBs), dioxins, arsenic and mercury,” study author Eunyoung Cho, ScD, an associate professor of dermatology and epidemiology at Brown University, said in a news release.