An 11-year-old boy in Zhengzhou, China, was rushed to hospital after reportedly eating nearly 50 crayfish in a single meal, triggering severe symptoms that led to a diagnosis of acute kidney injury.
According to local media reports, the boy had gone out for a family meal and consumed around one kilogram of crayfish, equivalent to about 40 to 50 pieces. Later that evening, he began vomiting repeatedly and developed haematuria, a condition in which blood appears in the urine.
Alarmed by the sudden symptoms, his family immediately took him to Henan Provincial Hospital of Traditional Chinese Medicine for treatment.
Doctors later confirmed that the child had suffered acute kidney injury, believed to be linked to excessive consumption of high-protein food within a short period.
Nephrology specialist Xie Hongxia explained that crayfish, silkworm pupae and eel are considered “heterologous proteins”, meaning they can trigger strong immune responses when consumed in large quantities.
She said excessive intake may cause the body to produce large numbers of immune complexes, which can accumulate in the kidneys and block renal tubules, leading to symptoms such as vomiting, blood in the urine and kidney damage.
According to the doctor, children are particularly vulnerable because their kidneys and metabolic systems are still developing and are less capable of processing excessive amounts of protein compared to adults.
Medical experts warned that cases linked to excessive crayfish consumption are not uncommon during the summer months in China.
Some individuals may develop a condition commonly referred to as “crayfish disease”, medically known as rhabdomyolysis, which can occur between 40 minutes and 24 hours after consumption.
Symptoms include severe muscle pain, chest discomfort, vomiting and dark-coloured urine resembling soy sauce. In serious cases, the condition can lead to acute kidney failure and even become life-threatening.
Health experts advise consumers to ensure crayfish are thoroughly cleaned and properly cooked before consumption.
Live crayfish should ideally be kept in clean water for 24 to 36 hours before cooking to allow them to expel mud and impurities. The head, gills and intestinal tract should also be removed, as these areas may contain heavy metals, parasites and harmful bacteria.
Doctors further cautioned that individuals with allergies or gout should avoid eating crayfish, as it may trigger adverse reactions or worsen existing health conditions.
The case has sparked renewed discussion online about food safety and the risks of excessive consumption, particularly among children whose bodies may not be equipped to handle large quantities of high-protein foods.
