Shrimp are high in cholesterol, but they do not significantly affect blood cholesterol levels, according to Verywell Health. AHA Journals notes that shrimp can be included in a heart-healthy diet because they are low in fat and high in protein.
Mayo Clinic Proceedings cautions that shrimp can raise both HDL, the so-called good cholesterol, and LDL, the so-called bad cholesterol. The CDC notes that elevated LDL can cause plaque to build up in blood vessels, raising the risk of heart disease, heart attacks, and stroke.
The publication explains that when a person eats cholesterol, the body adapts by signaling the liver to produce less of it, prompting the digestive system to absorb less, and stepping up its breakdown.
Replacing high-saturated-fat foods with shrimp may help lower LDL levels, the publication states. Saturated and trans fats, which are absent in shrimp, are the types of fat most associated with raising LDL and clogging arteries. Foods typically high in saturated fat include butter, beef, fried dishes, baked goods, and ice cream.
For most people, eating shrimp causes no significant change in blood cholesterol, the publication notes. However, a small number of people have a genetic condition called familial hypercholesterolemia, which makes them more sensitive to dietary cholesterol, including that found in shrimp.
Beyond cholesterol, shrimp are low in calories, rich in protein, and contain omega-3 fatty acids, selenium, and the antioxidant astaxanthin, which may reduce inflammation and help strengthen arteries. Some data suggest that people who eat shrimp may have lower blood pressure and fewer arterial deposits than others.
Up to 2 percent of the population has a shrimp allergy, the publication warns, with reactions ranging from mild to anaphylaxis, a life-threatening response that can cause throat and lip swelling and difficulty breathing.
