Can People with Cirrhosis Eat Seafood?

Individuals with cirrhosis can include certain types of seafood, such as fish and shrimp, in their diet, but should avoid hard-shelled varieties. Due to portal hypertension commonly associated with liver cirrhosis, many patients also suffer from esophageal or gastric varices. Consuming tough or difficult-to-digest seafood may increase the risk of rupturing these swollen blood vessels, potentially leading to gastrointestinal bleeding.

Fish and shrimp are excellent sources of high-quality protein, which can help supply essential amino acids needed by the body and support albumin synthesis. However, when preparing fish, it's crucial to remove all bones to prevent accidental ingestion that could damage the already fragile veins in the digestive tract. For individuals with cirrhosis, following a soft-food diet and eating smaller, more frequent meals is generally recommended.

Moderation is key when consuming seafood to avoid overexertion on the digestive system. By carefully selecting and preparing seafood options, patients can safely enjoy the nutritional benefits while minimizing health risks.