Many people with fatty liver disease wonder whether prawns fit into their dietary plan, particularly given concerns about cholesterol and seafood. Fatty liver disease, or hepatic steatosis, affects approximately one in three UK adults and requires careful dietary management to prevent progression. Prawns offer a lean, high-protein option with minimal saturated fat, making them a potentially beneficial choice when prepared appropriately. Understanding how prawns fit within evidence-based dietary recommendations for liver health can help you make informed decisions about including this popular shellfish in your meals whilst supporting your liver function and overall metabolic health.
Summary: Yes, prawns can be safely included in a fatty liver disease diet when prepared using healthy cooking methods such as grilling, steaming, or baking.
- Prawns provide 22–24 grams of lean protein per 100 grams with less than 1 gram of fat, supporting weight management goals essential for fatty liver treatment.
- Despite containing 150–200 mg cholesterol per 100 grams, prawns are low in saturated fat, which has greater impact on blood cholesterol than dietary cholesterol.
- The NHS recommends at least two fish portions weekly, including one oily fish portion; prawns can contribute to overall seafood intake alongside other varieties.
- Avoid breaded, deep-fried, or butter-laden prawn preparations, as these add unhealthy fats and calories detrimental to liver health.
- Individuals with shellfish allergies must avoid prawns entirely; severe allergic reactions require immediate emergency care by calling 999.
Table of Contents
Am I eligible for weight loss injections?
Find out whether you might be eligible!
Answer a few quick questions to see whether you may be suitable for prescription weight loss injections (like Wegovy® or Mounjaro®).
- No commitment — just a quick suitability check
- Takes about 1 minute to complete
Understanding Fatty Liver Disease and Dietary Management
Fatty liver disease, medically termed hepatic steatosis, occurs when excess fat accumulates in liver cells. This condition exists in two primary forms: non-alcoholic fatty liver disease (NAFLD), which affects individuals who drink little to no alcohol, and alcoholic fatty liver disease (AFLD), caused by excessive alcohol consumption. NAFLD has become increasingly prevalent in the UK, affecting approximately one in three adults, often associated with obesity, type 2 diabetes, and metabolic syndrome. Recent international guidance now uses the term metabolic dysfunction-associated steatotic liver disease (MASLD) to reflect the metabolic drivers of the condition, though UK clinical practice and NICE guidance continue to use NAFLD.
The liver plays a crucial role in metabolising nutrients, filtering toxins, and regulating blood sugar levels. When fat accumulates in more than 5% of liver cells (hepatocytes), it can progress from simple steatosis to non-alcoholic steatohepatitis (NASH, or metabolic dysfunction-associated steatohepatitis, MASH), characterised by inflammation and potential scarring (fibrosis). Without intervention, this may advance to cirrhosis or liver failure.
Dietary management forms the cornerstone of fatty liver disease treatment. NICE guideline NG49 emphasises lifestyle modification, including weight loss of 7–10% of body weight for those who are overweight or obese, as this can significantly reduce liver fat and inflammation. The Mediterranean-style dietary pattern—rich in vegetables, fruits, whole grains, lean proteins, and healthy fats—has demonstrated particular benefit in clinical studies for liver health. Regular physical activity is equally important; the NHS recommends at least 150 minutes of moderate-intensity activity per week, plus muscle-strengthening exercises on two or more days.
Key dietary principles include reducing saturated fats, avoiding added sugars and refined carbohydrates, limiting processed foods, and moderating portion sizes. Patients should focus on nutrient-dense foods that support liver function whilst avoiding those that promote further fat accumulation. Understanding which specific foods fit within these parameters, including seafood like prawns (shrimp), requires careful consideration of their nutritional composition and metabolic effects on the liver. For further information, see the NHS page on non-alcoholic fatty liver disease and the British Liver Trust resources.
Nutritional Profile of Prawns: Benefits and Considerations
Prawns (commonly called shrimp in some countries) offer a distinctive nutritional profile that merits examination for individuals managing fatty liver disease. According to McCance and Widdowson's Composition of Foods Integrated Dataset (CoFID), a 100-gram serving of cooked prawns provides approximately 22–24 grams of high-quality protein whilst containing only about 99 calories and less than 1 gram of fat, making prawns one of the leanest protein sources available. This high protein-to-calorie ratio can support weight management efforts, which are essential for fatty liver disease treatment.
Prawns contain several beneficial nutrients, including selenium (important for antioxidant defence), vitamin B12 (crucial for metabolism), phosphorus, and iodine. They also provide omega-3 fatty acids, particularly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), though in smaller quantities than oily fish such as salmon, mackerel, or sardines. These omega-3 fatty acids possess anti-inflammatory properties that may benefit overall health.
However, prawns have historically raised concerns due to their cholesterol content—approximately 150–200 mg per 100-gram serving. This has led to confusion about their suitability for those with metabolic conditions. Current evidence, as acknowledged by the British Heart Foundation, suggests that dietary cholesterol has less impact on blood cholesterol levels than previously believed for most individuals, with saturated and trans fats playing more significant roles. Foods high in cholesterol but low in saturated fat, like prawns, can be included as part of a balanced diet.
Preparation methods significantly influence prawns' health impact. Grilled, steamed, or boiled prawns retain their nutritional benefits, whilst breaded, deep-fried, or butter-laden preparations add substantial calories, unhealthy fats, and sodium—all detrimental for fatty liver management. Additionally, some individuals may need to monitor sodium intake if prawns are prepared with added salt or consumed in processed forms.
Food safety is essential: prawns must be thoroughly cooked until opaque throughout. Avoid raw or undercooked shellfish. Pregnant women can safely eat cooked prawns, but should avoid raw shellfish, as advised by the Food Standards Agency. If you have a shellfish allergy, avoid prawns entirely. Symptoms of severe allergic reaction (anaphylaxis) include difficulty breathing, swelling of the lips, tongue or throat, and wheezing—if these occur, call 999 immediately.
Can You Eat Prawns with Fatty Liver Disease?
Yes, prawns can be included in a fatty liver disease diet when consumed appropriately. The lean protein content and low saturated fat profile align well with dietary recommendations for hepatic steatosis management. Adequate protein supports liver function and overall health, and choosing lean sources like prawns helps meet protein requirements without the saturated fat burden associated with red meats or processed meats.
Research examining dietary patterns for NAFLD/MASLD consistently supports increased consumption of seafood, particularly oily fish. European guidance (EASL–EASD–EASO) and systematic reviews indicate that fish intake, especially oily fish rich in omega-3 fatty acids, is associated with lower liver fat content and reduced inflammation markers. Whilst most evidence focuses on oily fish such as salmon and mackerel, the principles extend to lean seafood like prawns, particularly given their favourable macronutrient composition. However, it is important to note that prawns contain modest amounts of omega-3 compared with oily fish, so they should not be relied upon as the primary source of these beneficial fats.
The omega-3 fatty acids in prawns, though present in smaller amounts than in oily fish, may contribute to an anti-inflammatory dietary pattern beneficial for liver health. Chronic low-grade inflammation characterises the progression from simple steatosis to NASH/MASH, and dietary strategies that reduce inflammation may help prevent disease advancement. Furthermore, prawns' high protein content supports satiety, potentially aiding weight management—a primary therapeutic goal for fatty liver disease.
Important considerations include preparation methods and overall dietary context. Prawns should be prepared using healthy cooking techniques (grilling, steaming, baking) rather than frying. They should form part of a balanced meal with vegetables, whole grains, and healthy fats rather than being served with heavy sauces, refined carbohydrates, or excessive butter. Individuals with specific comorbidities, such as severe dyslipidaemia, or those with shellfish allergies, should consult their GP or dietitian for personalised advice. There is no evidence suggesting prawns worsen fatty liver disease when consumed as part of an overall healthy dietary pattern focused on liver health.
How Much Prawns Are Safe for Fatty Liver Patients?
Moderation and variety remain key principles when incorporating prawns into a fatty liver disease diet. The NHS Eatwell Guide recommends consuming at least two portions of fish per week, including one portion of oily fish, as part of a balanced diet. Prawns and other shellfish can contribute to your overall seafood intake alongside other varieties, but should not replace oily fish as the primary source of omega-3 fatty acids.
A reasonable approach involves including prawns as part of your weekly fish intake, with each portion approximately 140 grams cooked weight (the standard NHS portion size for fish). Rather than prescribing a specific frequency for prawns alone, aim to meet the overall NHS recommendation of at least two fish portions weekly, ensuring at least one is oily fish (such as salmon, mackerel, sardines, or trout). Rotating between different protein sources—including oily fish, white fish, prawns and other shellfish, poultry, legumes, and occasional lean meats—ensures a broader spectrum of nutrients and prevents over-reliance on any single food.
Portion control matters significantly for weight management, a critical component of fatty liver treatment. Whilst prawns are low in calories, portions can quickly expand, particularly in restaurant settings or when prepared with calorie-dense accompaniments. A portion of approximately 140 grams cooked prawns provides adequate protein for a meal without excessive calories. Pairing prawns with generous portions of non-starchy vegetables, a moderate serving of whole grains, and a source of healthy fats (such as extra virgin olive oil or avocado) creates a balanced, liver-friendly meal.
Food safety reminder: ensure prawns are thoroughly cooked until opaque throughout. Avoid raw or undercooked shellfish. Pregnant women can safely eat cooked prawns but should avoid raw shellfish, as advised by the Food Standards Agency. Individuals who are immunocompromised should also take particular care with shellfish preparation and freshness.
Individuals should monitor their overall dietary pattern rather than focusing exclusively on single foods. Those with additional health conditions—such as chronic kidney disease, which may require protein restriction, or cardiovascular disease with specific lipid management needs—should seek personalised guidance from their healthcare team. If you experience any adverse symptoms after consuming prawns or have concerns about your dietary management, contact your GP or request a referral to a registered dietitian specialising in liver disease.
Foods to Include and Avoid with Fatty Liver Disease
Foods to include in a fatty liver disease diet align with Mediterranean dietary principles and emphasise nutrient density whilst supporting liver function and weight management. Vegetables and fruits should form the foundation, providing fibre, antioxidants, and phytonutrients that combat oxidative stress and inflammation. Cruciferous vegetables (broccoli, cauliflower, Brussels sprouts) and leafy greens are particularly beneficial. Whole grains such as oats, brown rice, quinoa, and wholemeal bread provide sustained energy and fibre, which helps regulate blood sugar and supports healthy gut bacteria.
Lean proteins are essential to support liver function and overall health. Include oily fish (salmon, mackerel, sardines, trout) at least once weekly for omega-3 fatty acids, white fish, prawns and other shellfish, skinless poultry, eggs, legumes (lentils, chickpeas, beans), and tofu. Healthy fats from sources like extra virgin olive oil, nuts, seeds, and avocados support cardiovascular health and provide fat-soluble vitamins. Coffee consumption has shown a protective association with liver health in observational studies, with 2–3 cups daily potentially associated with reduced fibrosis progression, according to the British Liver Trust. However, this evidence is largely observational and should not replace medical treatment.
Foods to avoid or strictly limit include those promoting fat accumulation and inflammation. Added sugars and refined carbohydrates—including sugar-sweetened drinks, sweets, biscuits, white bread, and pastries—rapidly increase blood glucose and insulin levels, promoting hepatic fat synthesis. Research links high intake of sugar-sweetened beverages and fructose to increased NAFLD risk. Saturated fats found in red meat, processed meats, full-fat dairy, butter, and commercially baked goods should be minimised. Trans fats are now uncommon in UK foods due to reformulation, but check labels for hydrogenated or partially hydrogenated oils and avoid products containing them.
Alcohol requires careful consideration. The UK Chief Medical Officers' low-risk drinking guidelines recommend not regularly drinking more than 14 units per week, spread over three or more days, and avoiding binge drinking. However, individuals with steatohepatitis (NASH/MASH), advanced fibrosis, or other liver complications may be advised by their specialist to abstain from alcohol entirely. Discuss your individual situation with your GP or liver specialist.
Processed foods high in sodium, preservatives, and unhealthy fats should be avoided. This includes ready meals, crisps, fast food, and processed meats. Reading food labels carefully helps identify hidden sugars, unhealthy fats, and excessive sodium.
When to seek medical advice: NICE guideline NG49 recommends assessment of fibrosis risk in primary care using the Enhanced Liver Fibrosis (ELF) blood test for adults with NAFLD. Your GP can arrange this and refer you to specialist services if needed. Seek urgent medical assessment if you develop symptoms of decompensated liver disease, including jaundice (yellowing of skin or eyes), abdominal swelling (ascites), confusion, vomiting blood, or black tarry stools. If you are uncertain about specific dietary choices or require structured meal planning support, request a referral to a registered dietitian through your GP for evidence-based, individualised nutritional guidance tailored to your liver health needs.
Reporting side effects: If you experience suspected side effects from any medicines or medical devices, report them via the MHRA Yellow Card scheme at https://yellowcard.mhra.gov.uk/ or search for 'Yellow Card' in the Google Play or Apple App Store.
Frequently Asked Questions
Are prawns safe to eat if I have fatty liver disease?
Yes, prawns are safe to eat with fatty liver disease when prepared using healthy cooking methods like grilling, steaming, or baking. Their lean protein content and low saturated fat profile align well with dietary recommendations for managing hepatic steatosis, supporting liver function without the saturated fat burden of red or processed meats.
How often can I eat shrimp with fatty liver?
Prawns can be included as part of the NHS recommendation to eat at least two portions of fish weekly, with each portion approximately 140 grams cooked weight. Rotate between prawns, oily fish (such as salmon or mackerel), white fish, and other protein sources to ensure a balanced intake of nutrients, ensuring at least one weekly portion is oily fish for omega-3 fatty acids.
Does the cholesterol in prawns worsen fatty liver?
No, the cholesterol in prawns does not worsen fatty liver disease for most individuals. Current evidence shows that dietary cholesterol has less impact on blood cholesterol than saturated and trans fats, and prawns are very low in saturated fat despite containing 150–200 mg cholesterol per 100 grams.
What's the difference between eating prawns and oily fish for liver health?
Oily fish like salmon, mackerel, and sardines contain significantly higher levels of omega-3 fatty acids (EPA and DHA) than prawns, which have anti-inflammatory properties beneficial for liver health. Prawns provide excellent lean protein with minimal fat, but should not replace oily fish as your primary omega-3 source; aim for at least one oily fish portion weekly alongside other seafood.
Can I have prawn curry or fried prawns with fatty liver?
Breaded, deep-fried, or heavily buttered prawn preparations should be avoided as they add substantial unhealthy fats, calories, and often sodium that are detrimental to fatty liver management. Choose grilled, steamed, or baked prawns with tomato-based sauces, herbs, and vegetables rather than cream-based curries or fried dishes to maintain their liver-friendly nutritional profile.
Should I see my GP before adding prawns to my fatty liver diet?
Most people with fatty liver disease can safely include prawns without specific medical consultation, provided they have no shellfish allergy. However, if you have additional health conditions such as severe dyslipidaemia, chronic kidney disease, or require personalised dietary guidance, request a referral to a registered dietitian through your GP for evidence-based nutritional advice tailored to your individual needs.
The health-related content published on this site is based on credible scientific sources and is periodically reviewed to ensure accuracy and relevance. Although we aim to reflect the most current medical knowledge, the material is meant for general education and awareness only.
The information on this site is not a substitute for professional medical advice. For any health concerns, please speak with a qualified medical professional. By using this information, you acknowledge responsibility for any decisions made and understand we are not liable for any consequences that may result.
Heading 1
Heading 2
Heading 3
Heading 4
Heading 5
Heading 6
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur.
Block quote
Ordered list
- Item 1
- Item 2
- Item 3
Unordered list
- Item A
- Item B
- Item C
Bold text
Emphasis
Superscript
Subscript
