Seafood. Anchovies, shellfish, sardines, and tuna are a few examples of seafood varieties that contain more purines than others. However, the overall health advantages of fish consumption may outweigh the hazards for gout sufferers. A gout diet can include fish in moderation.
Seafood and fish
Purines can also be found frequently in fish and other seafood. Scallops, sardines, herring, anchovies, and mackerel are the worst offenders if you have gout.
Other fish with a moderate purine content are:
Due to their high purine content, seafood including oysters, lobster, crab, and shrimp should only be eaten seldom.
effects of canned tuna on gout
The association between canned tuna and gout is well-known. Despite the fact that tuna has many health advantages, the canned kind also contains high levels of purines, which are the main cause of gout flare-ups. For every 100g of meal, canned tuna contains around 120mg of purines.
More varieties of canned tuna are available. If you do occasionally want to eat tuna, stick to light canned tuna, such skip jack. You are allowed a few tiny portions each week. Four ounces, or about the size of your hand, should be the maximum serving size. To give you an idea, the maximum amount of purines that can be consumed each day without causing gout is 400 mg.
Consume fish in moderation as opposed to other seafood and shellfish.
Because they are high in purine, seafood and shellfish should be avoided to lower the chance of a gout flare. If you aren’t eating any other foods high in purines, you can include some fish, such as salmon, sole, tuna, catfish, red snapper, tilapia, flounder, and whitefish, in your diet in moderation (two to three times per week).