Shellfish and cholesterol – the facts

In the past it was believed that people should avoid certain foods containing dietry cholesterol, such as shellfish. It is now known that saturated fat is more influential in raising blood cholesterol than dietary cholesterol itself.

Generally, cholesterol from food has very little effect on the blood cholesterol level; the amount of saturated fat you eat is far more important.

Patients should focus on eating a balanced diet and cutting down on saturated fat, rather than excluding cholesterol containing foods. Shellfish is a prime example. The many shellfish species available in the UK are both delicious and an excellent source of many important nutrients. Shellfish are very low in saturated fat and eating shellfish counts towards your recommended two portions of seafood we are advised to eat each week.

Recent studies have shown that most species of shellfish are a good source of Omega-3. In particular, crab, oysters and mussels contain as much omega-3 as some oil-rich fish. Omega-3 has been shown to provide benefits to heart health.

In a small number of people (about 1 in 100) high blood cholesterol can be caused by a genetic condition called Familial Hypercholesterolemia (FH) or Familial Combined Hyperlipidaemia (FCH). Those with this condition often need to be more cautious in their consumption of high cholesterol foods.  For these individuals, dietary cholesterol may need to be carefully managed in line with advice from a doctor or registered dietician.