13 Disadvantages of Eating Prawns: What You Need to Know

There is no doubt that prawns are nutrient-dense and offer numerous benefits, which you can explore by visiting our prawns benefits article, but knowing the disadvantages of eating prawns is equally important, as it helps you make informed choices. Prawns have been a staple protein choice for Indian consumers for years, especially in states like Kerala, Goa & West Bengal. However, this seafood has potential risks as well that should not be ignored. In this guide, we will delve deep into the potential risks, who should exercise caution, and how one can minimise the risk & enjoy prawns safely.

So without further ado, let’s get started!

13 Disadvantages of Eating Prawns 

1. High Dietary Cholesterol

Prawns contain around 189mg of cholesterol per 100g (63% of the daily limit). While saturated fats are the primary drivers of heart-related issues, not dietary cholesterol, people with existing cardiovascular issues should monitor their intake. ¹

2. Shellfish Allergies

Shellfish Allergies affect only 2-3% of the population, and the severity can range from mild itching to anaphylaxis. The symptoms include swelling and hives, difficulty breathing, and digestive issues. ²

3. Food Poisoning Risk

If prawns are not cooked thoroughly, there is a high chance of them harbouring bacteria like Vibrio, Salmonella & parasites like Anisakis. ³

4. Heavy Metal Accumulation

Although prawns are known to contain low mercury levels, they can still lead to bioaccumulation if consumed regularly. It is concerning, especially for pregnant women and children. 

5. Purine Content (Gout Risk)

Prawns contain around ~150mg purines per 100g. There is a possibility of gout attacks in susceptible individuals with high uric acid levels. 

6. Farmed Prawn Concerns

Farmed prawns are often known to have antibiotic residues and pesticide traces, and they also have a low level of omega-3 compared to the wild-caught varieties. Environmental pollution on the farm is also concerning.

7. High Sodium in Prepared Dishes

Plain prawns have a low level of sodium, but when they are used in traditional Indian dishes like curries and fried dishes that use excessive salt, they can increase the risk of hypertension. ⁵

8. Short Shelf Life & Spoilage

If you simply refrigerate prawns, they can spoil within 2-3 days or in 3-6 months if you freeze them. Expired prawns can develop histamine, which can lead to scombroid poisoning (flushing, headache, nausea). ⁶

9. Histamine Accumulation

If prawns are stored improperly, they can rapidly accumulate histamine, leading to food poisoning. It is risky, especially in India’s warmer climate. ⁷

10. Iodine Overload

Prawns contain around 35 mcg of iodine per 100 g, so overconsuming them can aggravate thyroid disorders, particularly conditions like hyperthyroidism and Graves’ disease. ⁸

11. Environmental & Sustainability Issues

Prawn farming leads to mangrove destruction, water pollution, and overfishing of wild populations. It is critical for India’s coastal ecosystem.

12. Contamination from Coastal Pollution

Prawns that grow in polluted coastal waters may accumulate pollutants & microplastics from industries, especially the ones near urban centres.

13. Cost & Accessibility

Compared to other Indian protein sources like Rohu and mackerel, Prawns tend to be costlier, which low-income families cannot afford. 

Who Should Limit or Avoid Prawns? 

Avoid Entirely: 

• If you have severe shellfish allergies
• If you have uncontrolled gout or high uric acid levels

Limit Consumption: 

• If you are pregnant
• If you have high cholesterol or any existing heart conditions
• If you have hyperthyroidism or any thyroid disorders
• If you are sensitive to mercury
• If you are breastfeeding, as there is a possibility of histamine transfer if the prawns are not fresh.

How to Reduce the Risks of Eating Prawns

Storage and Food Safety 

1. Ensure that your source prawns are from a reputed supplier who follows proper cold-chain management
2. Your prawns should be stored at 0- 4 °C immediately after purchase
3. If refrigerated, consume within 2-3 days. If you want to store them for a longer period, freeze them
4. After you thaw them, never refreeze. Thaw only in the refrigerator
5. Opt for fresh ones. Look for bright, clear eyes, a mild smell, and firm flesh. Avoid ones with ammonia odours. 

Preparation Methods 

• Use an internal temperature of 165°F (74°C) to thoroughly cook them
• Use cooking methods like steaming, grilling or boiling, as they retain maximum nutrients. Avoid deep-frying
• As as little sodium as possible while preparing traditional Indian curries
• It is recommended to pair them with other vitamin C-rich foods such as lemon or tomato, as it can enhance nutrient absorption

Consumption Guidelines 

• FDA recommends 2-3 servings per week (100- 150 g per serving)
• Consume other Indian seafood such as Rohu, Mackerel, and Sardines alternatively to avoid the accumulation of mercury
• Prefer wild-caught ones over farmed ones
• Pregnant women should seek advice from a medical professional before consumption

Final Verdict 

These disadvantages of eating prawns can be managed by properly sourcing, storing and using recommended preparation methods. Prawns are without a doubt a nutritious choice for most healthy individuals, but individuals with health conditions should be cautious. Understanding both risks and the health benefits by visiting the link in our intro section will help you make informed choices based on your health needs and India’s coastal sustainability concerns.

FAQ’s On Disadvantages of Eating Prawns