Description

Some types of seafood are high in purines and can trigger gout attacks in susceptible individuals. While seafood is generally considered a healthy protein source, certain varieties contain high levels of purines that can significantly increase uric acid production in the body. Purine-rich seafoods include anchovies, sardines, mussels, scallops, trout, and tuna. The mechanism by which seafood increases gout risk is similar to that of red meat, with purines being metabolized into uric acid. However, the omega-3 fatty acids found in many types of fish may have some anti-inflammatory benefits, complicating the relationship between seafood consumption and gout. A study published in the New England Journal of Medicine found that higher seafood intake was associated with an increased risk of gout, with each additional weekly serving associated with a 7% increase in risk [1]. Another study in Arthritis & Rheumatology suggested that while seafood consumption may increase gout risk, it may also have protective effects against cardiovascular disease in gout patients [2].