What is the best seafood for menopause

Moderate consumption of seafood such as oysters, salmon, kelp, shrimp, and seaweed by menopausal women can help alleviate symptoms such as hot flashes and osteoporosis. Seafood is rich in high-quality protein, Omega-3 fatty acids, and minerals, but attention should be paid to allergy risks and cooking methods.

1. Oysters

Oysters have the highest zinc content among seafood, which helps regulate estrogen levels and improve menopausal mood swings. Its taurine component can alleviate palpitations and insomnia. It is recommended to steam it to retain nutrients and consume it 2-3 times a week. Hyperthyroidism patients need to control their intake.

2. Salmon

Salmon is rich in EPA and DHA, which can reduce vascular inflammation and alleviate hot flashes and night sweats. Vitamin D promotes calcium absorption and prevents bone loss during menopause. Choosing low-temperature slow roasting can reduce nutrient loss, and gout patients should limit their frequency of consumption.

III. Kelp

Sodium alginate in kelp helps eliminate heavy metals from the body, while iodine maintains stable thyroid function. Dietary fiber improves gut microbiota and alleviates menopausal constipation. Cold mixing or boiling soup can prevent iodine volatilization, and patients with thyroid nodules should follow medical advice when consuming.

4. Shrimp

Shrimp meat provides easily absorbable calcium and magnesium, relieving muscle soreness and nighttime cramps. Astaxanthin has a hundred times higher antioxidant capacity than vitamin E, delaying ovarian function decline. Blanching is the healthiest cooking method, and patients with hyperuricemia should pay attention to controlling their single intake.

Five, Seaweed

Seaweed contains vitamin B12 to improve neurological function and prevent menopausal memory loss. The iron content is prominent, assisting in the improvement of iron deficiency anemia. Egg&vegetable soup made of laver is conducive to nutrition release. Those with spleen and stomach deficiency cold are suggested to cook with ginger slices.

It is recommended that menopausal women limit their seafood intake to 300-500 grams per week and prioritize low-temperature cooking methods such as steaming and boiling soup. Pairing dark vegetables with whole grains can enhance mineral absorption and avoid affecting iron absorption when consumed with strong tea. Individuals with a history of autoimmune diseases or seafood allergies should consult a nutritionist to develop alternative plans. Daily intake of soy products and nuts can be increased to supplement similar nutrients.