Eating too much seafood can increase blood lipids

In fact, the cholesterol content of seafood is generally not too high. Although the cholesterol in shrimp, crab, sardine and clams is high, their saturated fatty acid content is low. In order to prevent elevated cholesterol and cardiovascular disease, it is not entirely untouchable with seafood. The cholesterol in shrimp and crab seafood is mostly concentrated in the head and eggs. As long as these two parts are removed or people with high blood lipids do not eat them, they will not consume excessive cholesterol. Preventing high cholesterol is a way of daily fat and controlling total food intake and paying attention to eating as few foods with high saturated fatty acids as possible, such as butter, lard, coconut oil, palm oil, and foods with high cholesterol, such as animal offal. When your daily cholesterol intake is less than 300 milligrams, you can still choose the right foods and the right amount of seafood to diversify your diet.