Lobsters aren’t just “simple” organisms driven by automatic reflexes: new scientific research suggests they can feel real pain. The study, published in the journal Scientific Reports and led by the University of Gothenburg, introduces concrete evidence set to change the way we look at crustaceans. The key point is surprising: painkillers used for humans work on them too. When administered, lobsters dramatically reduce reactions to stimuli considered painful, such as electric shocks. A signal that, according to researchers, cannot be ignored.
Sobering behavior
During the experiments, the animals were exposed to electrical stimuli in water. The response was immediate: rapid tail movements, attempts to escape, obvious signs of discomfort. A behavior known as tail flipping, typical of dangerous situations. The turning point comes with the administration of drugs. The researchers used acetylsalicylic acid and lidocaine, two substances well known also in humans.
The result was clear: the escape reactions attenuated or disappeared completely. Not only that. Acetylsalicylic acid also showed stress-related side effects, such as repetitive cleaning behaviors, while lidocaine proved to be more “neutral.” A detail that reinforces the idea that these are not simple reflexes, but complex responses to a painful state.
The ethical implications and practices under accusation
This discovery opens up an inevitable question: is how we treat crustaceans really acceptable? The coordinator of the study, Lynne Sneddon, highlights the similarity between human biological mechanisms and those of these animals, inviting broader reflection on their well-being. In some countries, such as Norway and New Zealand, boiling live crustaceans is already banned for ethical reasons. The industry has started to look at alternatives, such as electrical stunning before cooking. However, the study also warns about this method: if not performed correctly, it could still be highly painful.
A turning point that affects everyone
The consequences don’t stop at the kitchen. The results also involve the world of scientific research and animal welfare regulations. More and more voices are calling for crustaceans to be included in laws regulating the protection of laboratory animals. The message from scientists is clear: new standards and further studies are needed to identify less traumatic methods if we want to continue consuming these animals. What emerges is a perspective destined to change habits and beliefs: even invertebrates, long excluded from the ethical debate, could have a capacity to suffer much closer to ours than previously thought.
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