However, experts believe that the important thing is not to completely cut off, but to eat the right type, in the right amount and in the right way.
According to the American Rheumatologists Association, people with high uric acid should limit seafood with very high purine content such as anchovies, herring, sardines, mackerel, tuna and mollusks such as clams, mussels, mussels. Purine, when metabolized, will create uric acid, increasing the risk of gout attacks in people with a sensitive constitution.
Meanwhile, some seafood can be used in moderation, about 1-2 meals per week, 80-100 g each time, such as shrimp, crab, mantis shrimp or white fish. Experts recommend prioritizing steaming, boiling or grilling with less grease, avoiding frying or processing too salty because it can increase the metabolic and water retention burden.
In addition to choosing the right seafood, people with high uric acid need to drink enough water to support uric acid excretion through the kidneys. Limiting beer and alcohol, sugary drinks with fructose and not eating too much red meat in the same meal with seafood is also an important principle.
Doctors note that if you are having acute gout attack with symptoms of swelling, hotness, redness and pain in the joints, patients should temporarily avoid seafood until the condition stabilizes. Then you can eat it again in small amounts as directed by your doctor or nutritionist.
Instead of extreme dieting, a balanced diet, weight control and regular check-ups are still an important foundation to help people with high uric acid reduce the risk of gout and maintain quality of life.
