Hidden danger: why you should not give seafood to children
The expert explains how dangerous for the children's body consumption of seafood.
Seafood is considered one of the healthiest types of food. However, they are not good for everyone. For example, a developing child's body is not able to digest most seafood. And experts do not recommend giving some types of fish delicacies to babies. More about this was told by toxicologist Mikhail Kutushov.
“Although seafood is a valuable source of nutrients, their consumption by children can be associated with a number of risks. This is because some types of seafood, such as king mackerel and tuna, contain high levels of mercury. Mercury is a neurotoxin that can damage a child's developing nervous system. Exposure to mercury can lead to learning problems, behavioral problems and developmental disorders,” he said.
What are the dangers?
“Seafood is one of the most common food allergens in children. Seafood allergies are most often caused by the presence of various proteins found in fish, shellfish and crustaceans. Symptoms of seafood allergy can range from mild (e.g. skin rash or itching) to severe (e.g. anaphylaxis),” the expert said.
Ciguatoxin is a toxin produced by microscopic algae that is consumed by reef fish. Eating fish contaminated with ciguatoxin can cause ciguatoxin poisoning, which can lead to symptoms such as nausea, vomiting, diarrhea, neurological problems and even death in severe cases.
Another cause is listeriosis. This infection is caused by the bacterium Listeria monocytogenes. Seafood, especially raw or undercooked seafood, is a source of listeriosis infection. This infection can be dangerous for children, pregnant women, and immunocompromised people.
Another risk for children is anisakidosis. It is an infection caused by roundworm larvae that may be present in raw or undercooked fish or seafood. Symptoms of this disease include abdominal pain, nausea, vomiting and diarrhea.
What to do?
Mikhail Kutushov explained how to minimize the risks of seafood consumption by a child:
- Choose seafood that is low in mercury, such as shrimp, salmon, tuna (canned light) and tilapia;
- Cook seafood until it reaches an internal temperature of 63C to kill any potentially harmful bacteria or parasites;
- Avoid eating raw or undercooked seafood, including sushi and sashimi;
- Introduce seafood into your child's diet gradually to monitor for any allergic reactions.
If you have any concerns about your child's seafood intake, consult your pediatrician or registered dietitian.