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This article offers a breakdown of the fish to eat or avoid if you have gout. It also describes which cooking methods are best when preparing fish for a gout-safe diet.
Some types of seafood — such as anchovies, shellfish, sardines and tuna — are higher in purines than are other types. But the overall health benefits of eating fish may outweigh the risks for people with gout. Moderate portions of fish can be part of a gout diet. High-purine vegetables.
Yes, certain fish like salmon, trout, and mackerel are rich in omega-3 fatty acids, which can positively impact uric acid balance and kidney health. While many fish offer benefits, some higher-purine choices like anchovies and herring should be consumed in moderation for optimal uric acid management.
What are the best foods to eat when you have gout? While eating particular foods won’t be enough to make gout go away, studies suggest that certain foods and drinks may help reduce uric acid in your body.
Eating plenty of fish has long been associated with health benefits like a lower risk of heart disease, cancer, and age-related memory problems. Now research suggests that loading up on fish may help people with gout slash their risk of a flare.
Fish and seafood that are OK to eat when you have gout are those in the “low-purine category,” meaning they have less than 100 milligrams of total purines per 100-gram serving. The best options include Japanese eel, monkfish meat, and sablefish.
Fish like canned albacore tuna, bluefish, snapper and halibut can be eaten occasionally — between three to six times per month — but low-mercury, moderate-purine varieties such as flounder, tilapia, salmon and whitefish are the best choices.