Shrimp is a low-mercury seafood, providing high-quality protein and many important micronutrients, and can be safely consumed in about two meals (240 g) per week.

"I have a joint condition, and each time I eat shrimp or crab, I worry it will worsen my illness and increase my pain. Should I completely avoid seafood, and what should I keep in mind?" asks Quoc Thai from TP HCM.