However, not all seafood increase uric acid levels equally. The problem depends on the type, purine content, processing method and nutritional balance.
According to research, seafood is beneficial for health and even people with gout can eat a small amount per week if carefully selected.
Scientific analysis also clearly shows that fish, meat and seafood are especially rich in purines, but at the same time believes that not all purines in food are absorbed equally and it is not necessary to completely cut off seafood if there is a balanced and reasonable diet.
Notably, the cooking method also plays a role, for example, boiling fish can reduce purines by up to 41% compared to frying or baking; removing fish skin (the skin often contains a lot of purines) also helps reduce the burden of purines.
Tips for eating seafood without worrying about uric acid increase are as follows:
Choose seafood with low, moderate purine content such as freshwater fish or seafood rich in omega‐3.
Supplement in reasonable amount, no more than 12 servings per week.
Choose healthy cooking methods such as boiling, steaming; remove skin, avoid processing dried, smoking, canned, because it can increase purines
Balance the overall diet, increase low-fat milk, soy, fruits rich in vitamin C, water; reduce alcohol, sweets with fructose
