Eating too much seafood may bring the following disadvantages:
1. Mercury poisoning: Certain seafood contains high mercury levels, such as large fish such as sharks and swordfish. Long-term intake of these mercury-containing seafood may lead to mercury poisoning and affect the function of the nervous system and immune system.
2. Food poisoning: Seafood is susceptible to contamination, especially shellfish, which may contain bacteria, parasites and viruses. Excessive consumption or undercooked seafood may lead to food poisoning, causing symptoms such as gastrointestinal discomfort, vomiting, and diarrhea.
3. Allergic reactions: Proteins in seafood may cause allergic reactions, such as skin itching, urticaria, difficulty breathing, etc. For people with known allergies to certain seafood, excessive intake can lead to serious allergic reactions and even life-threatening reactions.
4. Parasite infections: Some seafood may be infected with parasites. For example, raw or undercooked fish may carry hookworms, roundworms, etc. Ingestion of these parasites can lead to gastrointestinal infections and other health problems.
5. High cholesterol: Certain seafood, especially shrimp and crab
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6. Heavy metal pollution: Some sea areas may be affected by industrial pollution, and seafood may contain heavy metals, such as lead
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Although seafood is a nutritious food, excessive or inappropriate consumption can pose health risks. It is recommended to consume seafood rationally
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