Studies conducted by fishery experts of the Central Institute of Fisheries Technology (CIFT), Kochi, have pointed out that despite the cholesterol content in shrimps ranging from 118 to 163 mg per cent, which was much higher than that of beef (65mg per cent), the consumption of shrimp would not cause any health hazard by way of elevated levels of cholesterol.

Under normal conditions, this did not involve a risk, according to scientists who conducted detailed studies of the cholesterol content in prawns and other fish species.

The quantity consumed was not that high to exceed the normally recommended level of cholesterol intake of about 300 mg per day. Besides, proteins and polyunsaturated fatty acids, present in prawn meat were strong hypocholesterolemic (cholesterol lowering) agents, K Devadasan, director CIFT, said in a newsletter.

In order to obtain a database for nutrition labelling, CIFT attempted to quantify cholesterol in common food fish and shellfish of Indian waters. 97 samples of fish and 17 samples of shellfish were analysed for their fat, non-saponifiable matter and cholesterol contents. The results showed that while the fishes had cholesterol content between 45 and 65 mg per cent, in prawns it ranged from 118 to 163 mg per cent.

Following this, a detailed investigation of cholesterol content of shrimp of varying sizes caught during different seasons was done at CIFT.

Significant differences were observed in the cholesterol content of different species of shrimp, the cholesterol content was not constant throughout the year and significant seasonal variation was also noticed.

It had been established through the research conducted in CIFT that proteins from fish and shrimp can bring down serum cholesterol levels, Devadasan said.

Polysaturdated fatty acids (PUFA) are known to be strong cardioprotective agents, though the proportions of fat and 'PUFA' in shrimps are comparatively low. Available scientific evidence indicate that normal intake of shrimp by healthy individuals does not cause any health hazard.