Seafood is delicious and highly nutritious, but that does not mean it can be prepared or combined with just any type of food.

Ms. Giang, a woman in her twenties living in China, has always been a devoted seafood lover. Whenever she gathered with friends, she could easily finish an entire table full of crab, shrimp, clams, and snails. But what puzzled her was that just one or two hours later, she would begin experiencing a dull stomachache, along with nausea and prolonged discomfort.

At first, she thought the symptoms were caused by work stress or spoiled food. However, after the problem occurred repeatedly, she decided to see a doctor and discovered that the real culprit was the way she was combining foods.

Like Ms. Giang, many people believe that as long as seafood is fresh, it can be eaten freely and in large amounts. In reality, nutrition experts warn that pairing seafood with the wrong foods can trigger unwanted reactions in the body, placing extra strain on the digestive system and kidneys, and even increasing the risk of gout flare-ups or food allergies.

So which foods are considered the “enemies” of seafood?

1. Vitamin C–Rich Fruits

Fruits high in vitamin C, such as oranges, lemons, kiwis, and sour fruit juices, should not be consumed together with seafood or immediately before or after eating it.

Many people believe that drinking orange juice after seafood helps boost immunity. However, shellfish may naturally contain small amounts of arsenic compounds. When combined with large amounts of vitamin C in a short period of time, some people may experience digestive discomfort such as stomach pain, nausea, or acute indigestion.

Experts recommend waiting at least one to two hours before consuming vitamin C–rich fruits.

2. Alcoholic Beverages

Beer, wine, and other alcoholic drinks are common companions to seafood meals, but experts warn that this combination can be particularly risky.

Seafood is rich in purines, while alcohol reduces the body’s ability to eliminate uric acid. This can trigger acute gout attacks and increase the long-term risk of elevated uric acid levels and kidney problems.

In individuals with underlying health conditions, consuming large amounts of seafood and alcohol may even contribute to acute pancreatitis.

3. Other High-Protein Foods

Examples include eggs, milk, chicken, and soy products.

Seafood is already a concentrated source of protein and is a common allergen. Eating several high-protein foods at the same time may overload the digestive system, leading to bloating, indigestion, or hives.

For people with sensitive constitutions, allergic reactions may occur more quickly and more intensely.

4. Very Cold Drinks and Cooling Foods

Drinking ice water, eating ice cream, chilled watermelon, or raw salads immediately after seafood may upset the stomach.

Sudden temperature changes in the digestive tract can disrupt intestinal movement and lead to cramping, diarrhea, and abdominal pain.

In addition, raw or undercooked seafood that is not properly handled may contain harmful bacteria such as Vibrio or parasites, increasing the risk of serious food poisoning.

5. Deep-Fried and Greasy Foods

Crispy fried seafood, butter sauces, and rich cream sauces can slow stomach emptying.

High-fat meals force the pancreas to release digestive enzymes continuously, which may contribute to chronic digestive issues, bloating, and elevated pancreatic enzyme levels.

People with liver or gallbladder problems should be especially cautious.

How to Eat Seafood Safely and Healthily

Experts recommend that adults consume 150–200 grams of seafood per meal, no more than two to three times per week.

Eating excessive amounts at once does not improve nutrient absorption and may increase the risk of metabolic disturbances.

Healthier cooking methods include:

• Steaming
• Boiling
• Making soups
• Light pan-searing with minimal oil

Adding ginger, lemongrass, onions, or garlic may support digestion and reduce stomach discomfort.

Seafood pairs well with fiber-rich vegetables such as mustard greens, water spinach, squash, gourds, and carrots, which help balance nutrition and reduce cholesterol absorption.

Fruit is best eaten one to two hours after the meal rather than immediately.

People Who Should Be Especially Cautious with Seafood

• Individuals with gout or high uric acid
• People with kidney disease or impaired kidney function
• Those with high cholesterol, fatty liver, or a history of pancreatitis
• Individuals with seafood allergies
• Older adults with weaker digestion
• Pregnant women and people in poor health

These groups should choose fresh seafood, cook it thoroughly, and consume moderate portions to reduce the risk of infection, allergic reactions, and digestive complications.