Gout is arthritis related to the accumulation of urate crystals in the joints. Uric acid is formed when the body breaks down purines – compounds available in the body and also present in many foods.
When the amount of uric acid in the blood increases or the ability to be excreted through the kidneys is reduced, urate crystals can deposit in the joints, causing severe pain, swelling and inflammation.
In the group of protein-rich foods, fish is often considered good for cardiovascular health thanks to providing high-quality protein and omega-3 fatty acids.
For gout patients, the important issue is not to completely eliminate fish from the diet, but to choose the type of fish and control the amount of food.
Salmon is one of the types of fish that can be used in the diet of gout patients.
Salmon is particularly noteworthy for its omega-3 content, including EPA and DHA. These fatty acids have been much studied for their effects in regulating inflammatory reactions.
People with gout need to pay special attention to fish and seafood that contain a lot of purines. It is necessary to limit or avoid some foods such as anchovies, sardines, herring and mackerel due to their high purine content.
These are foods that can contribute to increasing uric acid levels in the body in sensitive people.
For people with gout, salmon should be simply prepared such as steamed, boiled, pan-fried with little oil or grilled. You should limit frying over low oil, combined with high-sugar sauce or served with alcohol and beer.
In addition, limit alcohol, purine-rich foods and high-fructose drinks, and control weight in overweight or obese people.
A balanced diet with plenty of vegetables, whole grains, low-processed foods, limiting alcohol and sugary drinks, combined with treatment as directed by a doctor is the only way to help control uric acid sustainably and reduce the risk of gout attacks recurring.
