benefits of the small amounts of omega-3s in shellfish such as shrimp may be offset by the
high cholesterol content. (See below.)
Omega-3s also inhibit the production of leuketrienes, naturally occurring chemicals
that trigger inflammation. This may be beneficial to people with rheumatoid arthritis. In
1995, the Arthritis Foundation published the results of a study by Piet Geusens at the Catho-
lic University in Pellenberg (Belgium) suggesting that patients who take omega-3 fatty acid
supplements along with their regular arthritis medications have improved pain relief. Previ-
ous studies had demonstrated the omega-3s ability to reduce inflammation, joint stiffness
and swelling.
Finally, omega-3s may protect bone density. A 1997 study at Purdue University (Indi-
ana) demonstrated that animals fed increased amounts of the omega-3 fatty acids formed
new bone faster than animals fed a regular diet. This result has also shown up in studies
with soybeans.
Adverse Effects Associated with This Food
Allergic reaction. According to the Merck Manual, shellfish are one of the 12 foods most likely
to trigger classic food allergy symptoms: hives, swelling of the lips and eyes, and upset stom-
ach. The others are berries (blackberries, blueberries, raspberries, strawberries), chocolate,
corn, eggs, fish, legumes (green peas, lima beans, peanuts, soybeans), milk, nuts, peaches,
pork, and wheat (see wheat cereals). NOTE: Shrimp treated with sulfur compounds to pre-
vent their darkening can cause serious allergic reactions in people sensitive to sulfites.
Food-borne infectious diseases. In the past two decades, food scientists have identified an
increasing number of bacteria and viruses, including the cholera organism, the hepatitis
virus, and Vibrio vulnificus, in live shellfish. According to the Food and Drug Administration,
Vibrio cholera organisms introduced when wastes are thrown into the ocean are now per-
manent residents along some parts of the Atlantic and Gulf coasts, found all the way from
Maine to Texas. Cholera-contaminated shrimp and crabs have been found in Louisiana,
contaminated blue crabs in Galveston, (Texas), and contaminated oysters in Florida. Shell-
fish from infected water may carry the hepatitis B virus; Vibrio vulnificus, another organism
carried in shellfish, causes fever, chills, and shock.
While it is true that cooking kills these organisms, the Centers for Disease Control—
which advises cooking ALL shellfish—warns that viruses can survive quick steaming. The
CDC further warns that raw shellfish are particularly hazardous for people with a weakened
immune system: the very young, the very old, those who are HIV-positive or undergoing
cancer chemotherapy or have liver disease, diabetes, or chronic gastrointestinal disease.
“Red Tide” poisoning. “Red tide” is a blanket of reddish organisms called dinoflagellates
that float on the surface of the coastal waters of the Pacific and New England coasts between
July and October. The dinoflagellates produce a neurological toxin that can be carried by
any shellfish (clams, mussels, oysters) that eat the plankton. The toxin, which cannot be
destroyed by cooking, can cause nausea, vomiting, and abdominal cramps, followed by mus-
cle weakness and paralysis. Death may occur due to respiratory failure. These symptoms
Shellfish