What kind of fish should people with gout eat?

People with gout can eat tilapia, snapper, and eel; they should avoid tuna, mackerel, and sardines... because these contain high levels of purine, which can worsen the condition.

Gout is a common form of arthritis that occurs when excess uric acid builds up in the body, forming crystals in the joints. Symptoms include sudden and severe pain in the joints, accompanied by swelling and redness, leading to limited mobility.

The most important nutritional principle for gout patients is to minimize foods high in purine, as purine breaks down to produce uric acid. Patients should eat a sufficient and balanced diet of fats, carbohydrates, proteins, vitamins, and minerals, but limit purine-rich foods such as red meat, seafood, and organ meats. These have a high protein content, leading to increased uric acid levels in the blood, which in turn causes gout.

Fish is rich in nutrients that are beneficial for cardiovascular health, but some also contain high levels of purine and protein, so caution is needed.

Fish containing no more than 100 mg of purine per 100 g serving include Japanese eel, barramundi, and sandfish. The purine content is slightly higher in catfish, flounder, snapper, ocean salmon, and tilapia, but they are also good choices. People with gout can fry, grill, boil, roast, or bake these types of fish.

Fish and seafood containing 100-200 mg of purine per 100 g, such as carp, cod, flounder, spotted cod, and black sea bass, should be consumed in moderation.

Patients should limit their intake of fish containing 200 mg or more of purine per 100 g. Many types of fish and seafood have high purine content, including crab, lobster, tuna, herring, sea bass, mackerel, sardines, scallops, and fjord salmon. Consuming large quantities of these can trigger an acute gout attack.

Purine content can vary between species and cooking methods. Boiling and steaming are healthy cooking methods because they don't require oil, butter, or other fats, which helps reduce the overall purine content of the fish while preserving nutrients. Eating raw fish, such as sushi, has been linked to increased uric acid levels in the blood.

People with gout should eat fish in moderation, preferably steamed or boiled. (Image: Freepik) — People with gout should eat fish in moderation, preferably steamed or boiled. (Image: *Freepik)*

A study of over 700 people by the American Rheumatology Foundation showed that consuming omega-3 fatty acids helps reduce the number of gout flare-ups. Anchovies, herring, mackerel, cod, salmon, sardines, bluefin tuna, skipjack bass, etc., are rich in omega-3 fatty acids, which improve cardiovascular health and reduce the risk of heart attack or stroke. This is why the American Heart Association recommends eating two servings of fish per week. However, people with gout should eat fish in moderation.

Currently, there is no cure for gout. Patients can live with gout by maintaining stable levels of uric acid in the blood, thereby preventing the disease from progressing.

Quitting smoking, abstaining from alcohol and stimulants, and drinking plenty of water help eliminate excess uric acid from the kidneys, reducing swelling and inflammation. Regular exercise helps lower uric acid levels in the blood and restore joint flexibility after acute pain episodes. Reducing stress and getting enough rest can prevent disease flare-ups.

In addition to a proper diet, patients need to adhere to their doctor's treatment plan, have regular check-ups, or seek immediate medical attention if any abnormalities are detected.

Anh Ngoc (According to Verywell Health )

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