THE DANGEROUS SIDE OF CRABS CONSUMPTION YOU MAY NOT KNOW

 WRITTEN BY EMMANUEL TETTEH 

The Crustacean That Keeps On Giving| Marine Conservation Society 

I  only use internationally renowned databases like Pubmed, Google Scholar, Science Journals and others for the review and sourcing of my writings.

INTRODUCTION 

In today's world, most people have been consuming crabs without knowing some of the life-threatening dangers they possess. In today's article, we will look at the health benefits of crabs and some health-threatening side of crab consumption

A BRIEF HISTORY OF CRABS 

Crabs are a group of crustaceans that belong to the infraorder Brachyura, which comprises over 7,000 species (Ng et al., 2008). They are found in oceans worldwide, ranging from shallow tide pools to deep-sea environments (Barnes, 1998).

Physical Characteristics:

Crabs have a distinctive body shape, with a broad, flat carapace (shell) and four pairs of walking legs (Pohlman, 2012). They also possess a pair of claws, used for defense, feeding, and mating (Snodgrass, 1952).

Behavior and Diet:

Crabs are primarily carnivorous, feeding on algae, plankton, and small animals (Wolcott, 1978). Some species are specialized predators, while others are scavengers (Paul, 1981).

Reproduction and Development:

Crabs undergo a complex life cycle, involving multiple larval stages before reaching adulthood (Gore et al., 1981). Females typically brood eggs on their abdomen until hatching (Christensen, 1970).

Health Benefits 

Crab consumption offers several health benefits due to its nutrient-rich profile, including:

High-Quality Protein: Crab is an excellent source of protein, essential for muscle growth and maintenance (Naczk et al., 2017).

Low in Saturated Fat: Crab is low in saturated fat, making it a heart-healthy food option (Lee et al., 2018).

Rich in Omega-3 Fatty Acids: Crab contains omega-3 fatty acids, which support heart health and brain function (Sanchez-Paz et al., 2017).

Good Source of Selenium: Crab is a good source of selenium, an antioxidant that protects cells from damage (Cabanillas et al., 2015).

Supports Immune System: Crab contains vitamin B12, which supports immune system function (Watanabe et al., 2012).

May Reduce Cancer Risk: The selenium in crabs may help reduce cancer risk (Kumar et al., 2016).

Recommended Consumption of Crabs

The recommended daily consumption of crabs varies based on factors like nutritional needs, health status, and environmental concerns. Here are some guidelines:

General Health: 1-2 servings (85g-170g) of crab per week, as part of a balanced diet (FDA, 2020).

Pregnant Women: 1 serving (85g) of crab per week, due to potential mercury exposure (EPA, 2020).

Cardiovascular Health: 2-3 servings (170g-255g) of crab per week, due to omega-3 fatty acid content (AHA, 2017).

Muscle Building and Repair: 3-4 servings (255g-340g) of crab per week, due to high protein content (International Society of Sports Nutrition, 2018).

SIDE EFFECTS OF CRABS CONSUMPTION 

While crabs can be a nutritious addition to a balanced diet, there are potential adverse effects to consider:

Allergic Reactions: Some individuals may be allergic to crab, which can cause symptoms like hives, itching, and difficulty breathing (Lopata et al., 2010).

Mercury Exposure: Crabs may contain mercury, which can harm the nervous system and brain development (EPA, 2020).

Shellfish Toxins: Crabs can accumulate toxins like domoic acid, which can cause amnesic shellfish poisoning (ASP) (Garcia et al., 2015).

Foodborne Illness: Crabs can be contaminated with bacteria like Vibrio vulnificus, leading to foodborne illness (CDC, 2020).

Digestive Issues: Some individuals may experience digestive issues like diarrhea, stomach cramps, and nausea after consuming crabs (Lee et al., 2018).

High Sodium Content: Crabs are high in sodium, which can be a concern for individuals with high blood pressure or cardiovascular disease (FDA, 2020).

Now that you know, you should follow the recommended daily consumption advice to prevent risks they pose to health.

Also, God's love for humanity is infinite and he is only waiting for those who are ready to accept his Son Jesus Christ as their Lord and Saviour to have access to eternal life. (JOHN 3:16)

About The Writer

Emmanuel Tetteh is a renowned Medical Journalist with a Professional Diploma in Medical Journalism from Nyarkotey University- College of Holistic Medicine and Technology. He also doubles as the C.E.O of C&E Naturopathic Clinic and a Traditional Medicine Practitioner.

Email: emma.k.tetteh3@gmail.com

Mobile: 0249707871

Disclaimer:

This article's material should not be used to self-diagnose or treat. Always consult with a trained healthcare expert before beginning any new therapy or regimen.

References

1. Barnes, R. S. K. (1998). The diversity of animal life. Blackwell Science.

2. Christensen, A. M. (1970). Feeding and reproduction in the crab, Cancer magister. Journal of Experimental Marine Biology and Ecology, 5(2), 145-155.

3. Gore, R. H., Scotto, L. E., & Becker, L. J. (1981). Development of the crab, Portunus spinimanus. Journal of Crustacean Biology, 1(2), 147-158.

4. Ng, P. K. L., Guinot, D., & Davie, P. J. F. (2008). Systema Brachyurorum: Part I. An annotated checklist of extant brachyuran crabs of the world. Raffles Bulletin of Zoology, 17, 1-286.

5. Paul, R. K. G. (1981). Crab behavior and ecology. In A. J. Provenzano (Ed.), The biology of the Crustacea (Vol. 5, pp. 135-164). Academic Press.

6. Pohlman, J. (2012). Crabs: A biological survey. Journal of Crustacean Biology, 32(5), 761-774.

7. Snodgrass, R. E. (1952). A textbook of arthropod anatomy. Hafner Publishing.

8. Wolcott, T. G. (1978). Ecological principles in the feeding behavior of crustaceans. Annual Review of Ecology and Systematics, 9, 339-363.

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10. Kumar, S., et al. (2016). Nutritional and therapeutic benefits of crab meat. Journal of Food Science and Technology, 53(2), 537-544.

11. Lee, S. M., et al. (2018). Fatty acid composition and nutritional value of crab meat. Journal of Food Science, 83(5), S1448-S1453.

12. Naczk, M., et al. (2017). Chemical and nutritional composition of crab meat. Journal of Food Composition and Analysis, 56, 147-153.

13. Sanchez-Paz, A., et al. (2017). Nutritional and functional properties of crab meat. Journal of Food Science and Technology, 54(2), 434-441.

14. Watanabe, F., et al. (2012). Vitamin B12 sources and their nutritional significance. Journal of Nutritional Science and Vitaminology, 58(4), 253-258.

15. AHA (American Heart Association). (2017). Fish and Omega-3 Fatty Acids.

16. EPA (United States Environmental Protection Agency). (2020). Fish and Shellfish Advisories and Safe Eating Guidelines.

17. FDA (United States Food and Drug Administration). (2020). Fish and Fishery Products Hazards and Controls Guidance.

18. International Society of Sports Nutrition. (2018). International Society of Sports Nutrition position stand: protein and exercise.

19. CDC (Centers for Disease Control and Prevention). (2020). Vibrio vulnificus.

20. Garcia, C., et al. (2015). Domoic acid production by Pseudo-nitzschia species. Toxins, 7(10), 4084-4096.

21. Lopata, A. L., et al. (2010). Shellfish allergy: A review. Journal of Allergy and Clinical Immunology, 125(3), 632-638.