Seaweed is known to be a food rich in fiber, iodine, trace minerals and antioxidants that are beneficial for health. However, some types of dried seaweed such as alfalfa, brown algae or wakame contain significantly higher levels of purines than many common vegetables.
When consumed in large quantities or eaten regularly, especially in people with high uric acid levels, seaweed can contribute to increasing uric acid in the blood.
Not only purines, the amount of iodine in seaweed is also quite abundant. Eating too much, especially dried seaweed or salted dishes, can affect thyroid function and cause water retention in the body. These changes indirectly reduce the ability of the kidneys to excrete uric acid, thereby being disadvantageous for people with gout.
Patients do not necessarily have to remove seaweed from the diet, but need to control their diet. Only about 1-2 times a week should be used, each time equivalent to 20-30 g of fresh seaweed or a bowl of diluted seaweed soup.
Before processing, soak and wash thoroughly to reduce purines and salts. Avoid using dried seaweed, marinated with salty spices, or combined with many foods rich in animal protein.
During the period when gout is breaking out or when the uric acid index is high, patients should limit seaweed and other purin-rich foods. Instead, prioritize low-purin green vegetables, vitamin C-rich fruits, whole grains and maintain enough water to drink every day to support uric acid excretion.
