Gout is a common form of arthritis that is characterised by uric acid crystallisation in the joints. Chemical compounds called purines are found in many foods: purines break down into uric acid and when consumed in excess, they can result in a painful gout flare-up. A low-purine diet aids in managing symptoms and alleviating pain.
Although all protein foods contain purines, certain items contain higher levels. Anchovies, sardines, scallops, mussels, mackerel, tuna, trout, haddock and herring are all types of seafood that should be avoided on a low-purine diet.
Lobster, crab, oysters, shrimp and crayfish contain moderate amounts of purines. The Mayo Clinic suggests a daily limit of 113 to 170gr. of animal protein, which includes seafood.
Eliminating or strictly monitoring your intake of high-purine seafood may help avoid an attack of gout. While it is not advised to frequently consume seafood, it can safely be incorporated into a low-purine diet in moderation.