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Oysters are having a moment. No longer reserved for posh dinner parties and champagne bars, the supposed aphrodisiacs have become a staple at trendy Gen Z gatherings.

Restaurateurs and suppliers have reported a peak in sales, mostly driven by the under 30s they say. At the end of last year, leading merchant Wright Brothers spoke of the swathes of youngsters who attended their London pop-up stall.

'I was quite surprised by something that is perceived as a little bit kind of West End champagne Charlie being embraced so much by a younger culture,' co-founder Robin Hancock told The Times.

Elsewhere, seafood firms have introduced £1 oyster happy hours to satisfy the younger clientele.

Now, in what will no doubt come as welcome news to health-obsessed Gen Z, nutrition experts have hailed oysters as the latest superfood to stock up on - and not just for their effects on sex drive.

Scientists from Harvard University recently dedicated a paper to the benefits of the slimy creatures, hailing them 'some of the most nutrient-rich animals on the planet'.

Writing in the prestigious journal Nature, the experts from the Harvard Chan School of Public Health said oysters are, 'low in fat, high in protein and, unlike much other seafood, generally free of environmental contaminants like mercury. That’s because they’re near the bottom of the food chain and, as a rule, don’t live long.'

But, with some diet experts warning of serious hazards associated with the food - including potentially deadly digestive illness - do the benefits outweigh the risks?

It is also possible to eat oysters cooked which experts say could reduce some risks - but not all

What's so special about oysters?

While oysters are best known for their supposed libido-boosting powers, their real nutritional appeal goes far beyond the bedroom.

In fact, there's little decent evidence from human studies to support the claim that they can increase sexual desire (more on this below).

Most importantly for slimmers, they're very low in calories - one oyster contains around 10 to 12 calories - and saturated fat.

However they pack a punch when it comes to energy, supplying around 10g of lean protein in a typical serving of around two or three. That's only a little bit less of the muscle-boosting nutrient that you'll find in one egg.

But that's not all. Oysters' main benefit is its punch of the essential micronutrient zinc. Just a couple will provide around eight times a woman's recommended daily intake – and six times a man's.

It's the seafood's zinc content that's responsible for its supposed role as an aphrodisiac, as the mineral is vital for the production of testosterone and sperm in men, as well as the sex hormone oestrogen in women.

Oyster extracts and oyster-derived peptides have been found to boost testosterone in mice and improve mating behaviour in rodents - but the same has not yet been seen in human studies.

Zinc has other benefits, though. A lack of it has been linked to impaired growth, weakened immune function and poor wound healing, particularly among children and other vulnerable groups.

Two oysters will also provide more than your daily recommended needs of vital B12.

Studies suggest that up to one in five older adults are deficient in the nutrient, which is crucial for energy production and a number of brain functions including memory.

It's thought that around one in 10 vegans are lacking as animal sources offer the most generous dose.

Oysters also contain omega-3 fatty acids, which have been extensively studied for their possible effects on the heart and circulation, as well as iron - about a third of your daily intake - which will boost energy.

'They're one of the most nutrient-dense types of seafood you can eat,' says nutritionist Rob Hobson, author of The Low Appetite Cookbook.

'They're an excellent source of high-quality protein and a good source of vitamin B12, selenium, copper and iodine, along with omega-3 fats.

'That's a lot of nutrition considering they contain very few calories.'

What you eat with oysters can make a difference

Oysters are traditionally served with shallot vinegar, Tabasco or a squeeze of lemon.

It's widely thought that the citrus juice can kill off any harmful bacteria if eating them raw, but Hobson says this is a myth.

Although the addition of lemon does have some benefit; 'the vitamin C in lemon can help the body absorb the iron in oysters,' he says.

On the contrary, eating an oyster with a slice of wholegrain bread or chickpea salad could limit some of the goodness.

'Some compounds in foods, such as phytates found in wholegrains and legumes, can reduce the body's ability to absorb zinc,' says Hobson.

One in 160 oysters can make you very, very sick

Hobson warns that regularly eating oysters comes with a significant risk that's too often underestimated - food poisoning.

Some 16,000 Britons end up hospitalised with foodborne illness like Salmonella, Campylobacter and norovirus every year - with some cases proving fatal.

Since oysters filter large amounts of water, they're exposed to bacteria, viruses, and other pathogens that can be found in human waste - which can result in people contracting these bugs.

They can also become contaminated with harmful toxins that are spread via algae. Unlike viruses and bacteria, these aren't destroyed by cooking.

According to recent data by the Food Standards Agency, oysters pose the highest risk of food-related illness per serving with the primary threat being vomiting and diarrhea bug norovirus, which contaminates shellfish through sewage discharge.

Studies quoted by the Government suggest that around one in 160 oysters will make you sick.

So, Mr Hobson says, when it comes to oysters, 'moderation is important'.

Meanwhile those with weakened immune systems, chronic liver disease, chemotherapy and transplant recipients, older adults and pregnant women are advised to avoid raw oysters because they're at greater risk of critical illness.

Hobson adds: 'People sometimes worry about heavy metals, but oysters sold through regulated food systems are monitored to ensure contaminant levels remain within food safety limits.

'For most people, this isn't a significant concern.'