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Rich in high-quality protein similar to that of fish, seafood also contributes lots of vitamin B-12 and iron to one's diet.

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Most of the seafood we eat falls into two categories: crustaceans and mollusks.

Lobster, crabs, Norway lobsters and shrimp are among the best-known crustaceans. They are characterized by meat rich in free amino acids, which gives them their delicious taste. These seafoods also are rich in omega-3 fatty acids that help avert formation of cholesterol.

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The mollusk family is made up of species such as snails (gastropods), cuttlefish, squid, octopus (cephalopods), oysters, clams and mussels (bivalves) and other species. They are rich in iodine and B-12, which are essential for the thyroid gland. They also stimulate growth, boost mental alertness and encourage development of nails, hair, skin and teeth. They also contribute vitamins A, B, C, D and minerals such as zinc and iron, so they help fight anemia as well.

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But eating seafood can be dangerous for people with chronic kidney problems, diabetes, cirrhosis, hepatitis and chronic gastritis. It can also be harmful for cancer patients undergoing chemotherapy.

At the same time, because of the way they feed, crustaceans and mollusks take in viruses and bacteria that live in the sea. These, along with the presence of free amino acids in seafood tissue, make these invertebrate delicacies highly perishable. They spoil easily.

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Another risk is that they contain a lot of� tissue rich in collagen, particularly mollusks. This hinders the work of gastric juices and thus, digestion.

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Mollusks also contain about 150 mg of cholesterol per 100 grams of weight, more than double the proportion of, say, lean beef. So people watching their cholesterol should not eat them. Furthermore, seafoods have proteins that lead to formation of uric acid. The worst culprits in this respect are lobster and prawns.

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Eating seafood, in particular shrimp and squid, is one of the most common causes of developing allergies to food. The most common symptoms are hives, asthma and rhinitis.

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Since eating seafood can be risky, it is important to buy only high-quality products that are fresh. And make sure they are properly cooked and prepared before serving them.

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Finally, watch closely for signs of spoilage. With crustaceans, the part that joins the head and the body may turn black and the head may come off easily. Other sign indicating that seafood has gone bad is an ammonia smell and the presence of a viscous substance inside the shell.