As autumn arrives, it's the perfect time to enjoy fragrant chrysanthemums and succulent crabs. Although crabs are nutritious and delicious, they are not suitable for everyone to eat.
Crabs are rich in protein. For people with allergies, after eating crab, the protein can pass through the intestinal wall with increased permeability into the body, triggering an allergic reaction. This reaction produces large amounts of histamine, bradykinin, and other substances, causing spasms of gastrointestinal smooth muscle and angioedema. Symptoms include nausea, vomiting, abdominal pain, and diarrhea. Some may develop urticaria, and others may experience induced asthma.
Analysis shows that every 100 grams of crab meat contains 235 milligrams of cholesterol, while every 100 grams of crab roe contains as much as 460 milligrams. Therefore, people with arteriosclerosis or hyperlipidemia should eat less or no crab roe, and crab meat should also be consumed in moderation. Since the formation of gallstones is related to high cholesterol and metabolic disorders, it is best for these patients to eat fewer crabs. Additionally, Traditional Chinese Medicine considers crab to be a "cold" food. Those with a weak spleen and stomach, unresolved external pathogens, or symptoms of phlegmatic coughing and diarrhea should be cautious when consuming it.