Seafood
Seafood, such as sardines and anchovies, provides essential omega-3 fatty acids and is a good source of protein. Sardines contain approximately 480 milligrams of purines per 100 grams. Despite their nutritional benefits, their high purine content might increase uric acid levels, potentially exacerbating gout symptoms in susceptible individuals.
For those considering dietary modifications to manage uric acid levels, balancing seafood consumption becomes essential. Moderation or alternative choices might be advisable to mitigate the risks associated with increased purine intake from these sources. [5]
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