In the minds of many people, seafood is always the leading " culprit" for uric acid spikes and gout attacks. However, according to nutritionists, this is not entirely true. There are fish classified as having low purine content, making them safer for people who need to control uric acid.
According to verywell Health, white fish such as tilapia, cod, sole or flounder fish are low in purines, only fluctuating around 50130 mg of purines per 100g. Compared to mackerel, sardines or hard-shelled seafood such as clams, shrimp, crab - which are high in purines - white fish is considered a reasonable choice to supplement protein without worrying about increasing uric acid too much.
A study published by Uricah NZ also listed other white fish such as snapper and tarakihi in the group of "friendly" foods for gout. This is a moderate source of lean protein and omega-3, which does not put much pressure on the kidneys during metabolism.
To take advantage of the benefits of white fish while still ensuring safety, experts recommend:
Eat in moderation, about 100120g per meal.
Simple processing such as steaming, boiling or cooking soup instead of frying a lot of fat.
Combine with green vegetables, whole grains and drink enough water to support uric acid excretion.
On the contrary, people with high uric acid levels should limit purine-rich fish such as herring, sardines, anchovies or hard-shelled seafood. Eating a lot of these can cause uric acid to increase rapidly, leading to the risk of recurrent gout arthritis.
