What is the evidence that seafood is to be avoided in a gout diet? How can shellfish be dangerous for those with gout? What are the potential risks of consuming omega-3 rich seafood for gout patients?

Gout and Seafood – Experiments on Battling Gout

In this comprehensive article, we will closely examine whether seafood like lobster, shrimp, crab, clams, oysters, mussels, scallops are a healthy choice for a gout diet. We’ll delve into the historical context, the scientific evidence, and the potential risks associated with consuming seafood for individuals living with gout.

The Shifting Perception of Seafood

In the 1800s, seafood was often viewed as a poor man’s food. Lobster, in particular, was known as “poor man’s chicken” and “scavenger of the sea” due to its high abundance and easy accessibility for those living on the eastern coast of the United States. The wealthier classes could afford healthier meats like beef, while seafood was primarily consumed by the lower-income population, servants, and even prisoners.

However, by the late 1800s, the seafood industry had thrived, and seafood hit the mainstream, becoming a staple in the fanciest restaurants. Today, lobster is considered a high-quality and nutritious food, with a perception of being a delicacy.

The Evidence Against Seafood in a Gout Diet

A 12-year study conducted by the American College of Rheumatology, which observed 47,000 men, provided valuable insights. The study found that men who ate the most meat had a 1.41 times higher risk of developing gout compared to those who ate the least amount of meat. Similarly, men who ate the most seafood had a 1.51 times higher risk of developing gout compared to those who ate the least amount of seafood. Additionally, each additional weekly serving of seafood led to a 7% increased risk of developing gout.

Interestingly, the same study concluded that vegetables high in purines, such as peas, beans, cauliflower, and spinach, did not increase the risk of gout attacks. This suggests that the purines in seafood may be a significant contributor to the increased risk of gout in individuals who consume it.

The Dangers of Seafood Consumption

Seafood can be a dangerous food choice for various reasons, and it should be avoided at all costs for individuals with gout. Shellfish, in particular, pose significant risks:

Inefficient Waste Expulsion

Shellfish have a simplified digestive system that makes it difficult for them to efficiently expel their waste products. This is why it’s crucial to devein shrimp before consuming them, as this helps remove sand, debris, and other waste substances.

Microplastic Contamination

Shellfish are increasingly being contaminated by tiny plastic particles that shed off from nets, buoys, and ropes and onto the seafloor. These microplastics can accumulate in animals that later become food for humans, leading to the consumption of up to 11,000 microscopic fragments of plastic per year, according to a study at the University of Ghent in Belgium.

The Omega-3 Illusion

Oily fish are often touted as a rich source of omega-3 fatty acids, which are believed to be beneficial for various health conditions, including gout. However, the evidence surrounding the benefits of omega-3s for gout patients is not as clear-cut as it may seem.

While omega-3s can help lower blood cholesterol and suppress eicosanoids, which cause clots and inflammation, the conversion of these fatty acids into the longer-chain omega-3s EPA and DHA may not be as efficient in some individuals. Additionally, the potential risks associated with seafood consumption, such as the accumulation of toxins and microplastics, may outweigh the potential benefits of omega-3s.

Conclusion

In conclusion, the evidence suggests that seafood, including crab, should be avoided in a gout diet. The increased risk of developing gout, the inefficient waste expulsion in shellfish, and the potential for microplastic contamination all point to the dangers of consuming seafood for individuals living with gout. While omega-3s may provide some benefits, the risks associated with seafood consumption may outweigh these potential advantages. It is crucial for gout patients to carefully consider their dietary choices and opt for safer, purine-lowering alternatives to manage their condition effectively.

Gout and Seafood – Experiments on Battling Gout

In this post we will closely examine if seafood like lobster, shrimp, crab, clams, oysters, mussels, scallops are a healthy choice for a gout diet. As always, let’s talk a little history beforehand. In the 1800s lobster was known as poor man’s food and during that time and before seafood was shunned upon and people were embarrassed to eat it.

Poor families, servants, children and prisoners usually ate seafood due to its high abundance and easy accessibility for those who lived on the eastern coast like the states of Maine, New Hampshire and Massachusetts. The wealthier people were able to afford healthier meats like cattle and beef but seafood like lobster were seen by the poor as a cheap way to feed hungry mouths, they even had nicknames like “Poor Man’s Chicken” and “Scavengers of the Sea”.

It is actually a scavenger because it lives on the bottom of the ocean and eats the waste, yes the poop of other animals even the pollutants that man dumps into the ocean, hence why lobster is also nicknamed “the Cockroach of the Ocean”.  By the late 1800s the industry was thriving and seafood hit the mainstream where it was being served at the fanciest restaurants. Today lobster is one of the most expensive items on the menu and the perception is that seafood is high quality and nutritious food!

What is the evidence that seafood is to be avoided in a gout diet?

The 12 year study completed by the American College of Rheumatology which observed 47,000 men over that period had provided these men with a questionnaire to record their daily food intake. Data from the study discovered that men who ate the most meat had 1.41 times the risk of developing gout then those men who ate the least amount of meat.

Likewise, men who ate seafood had a 1.51 times the risk of developing gout compared to those men who ate the least amount of seafood and seafood does increase your uric acid levels. That’s a 51% increased risk my fellow gout sufferer! Each additional weekly serving of seafood led to a 7% increased risk. On a side-note, the same study concluded that vegetables high in purines like peas, beans, cauliflower and spinach did not increase the risk of getting a gout attack. That is spot on, you can eat all the vegetables you like even the ones that are high on the purines scale but we will look at this more closely at a future post.

Other risks of seafood consumption

Seafood is a simply a dangerous food to eat for so many valid reasons and should be avoided at all costs. It is simply one of the dirtiest foods you can eat and can cause you so many different ailments.  I mean the reason lobster is cooked while alive is due to the bacterial problem which takes place immediately upon their death needing to release astaxanthin for it to be safe for you to consume.

Shrimp is a scavenger that thrives off of eating the flesh of dead creatures, so if you like to eat shrimp be aware that you are eating feces as well. You like shellfish? Watch out cause you can be poisoned a bacterial or viral contamination. You must adequately cook it to make sure you don’t get sick but is it really worth the risk? Poisoning can also come about from heat-stable toxins derived from the food that the shellfish have been eating. If you suffer from gout, just cross out any type of seafood, I hope to help you avoid any gout flares or triggers for an attack.

Reasons to avoid Shellfish

• Shellfish can’t expel waste efficiently:
  Shellfish have a simplified digestive system that makes it difficult for them to expel their waste products efficiently. This is why it’s so critical to devein a shrimp before eating it so you can remove the sand, debris, and other waste substances.  

  Not only that, but shellfish are increasingly being contaminated by tiny plastic particles that shed off from nets, buoys, and ropes and onto the seafloor. These tiny bits of plastic are known as microplastics and can move through wastewater and into the ocean, where they may be consumed by animals.

  Microplastics can build up in animals that later become food for humans as a result of this. According to a study at the University of Ghent in Belgium, researchers found that seafood eaters consume up to 11,000 microscopic fragments of plastic each year.

• The Omega-3 illusion:
  Essential fatty acids are needed by our cell membranes, brain, and nervous system. Blood pressure, blood coagulation, and immunological and inflammatory responses are all aided by them. In our bodies, fatty acids are converted to the longer-chain omega-3s EPA and DHA. Omega-3 oils are typically touted as being very beneficial in the treatment of gout.

  They lower blood cholesterol and suppress eicosanoids, which cause clots and inflammation. In addition to helping promote a healthy cardiovascular system, omega-3s also provide benefits for our bones and joints.

  Oily fish have them as well, which they get from algae. Because conversion rates in the body can be low, some people believe that fish oils are essential for good health.

  They’re labeled as being ‘essential’ since humans can’t create them ourselves and must obtain them from food.

  However, according to several research, fatty fish and fish oil supplements, in particular, can have the opposite impact of what is stated. In fact, the same studies suggested that these essential fatty acids may actuallly raise the risk of cardiovascular events.

• Mercury is rising:
  Mercury, a naturally occurring heavy metal in rock, is primarily released into the environment through human processes such as the combustion of fossil fuels. Mercury enters our waterways and accumulates in the marine food chain. Small fish and shellfish used to be regarded as being low in mercury, while big, long-lived predator fish like king mackerel, marlin, orange roughy, shark, swordfish, ahi (or yellowfin) tuna, and bigeye tuna accumulate the most mercury.

  However, shellfish are now considered to have excessive levels of mercury. Mercury levels in tuna are 10 million times higher than in seawater, according to MIT researchers, and human activities since the Industrial Revolution are to blame.

  Of course, humans are a part of that food chain as well. We ingest the mercury that has accumulated in those large, long-lived predator fish when we eat them.

  Over time, regular consumption of mercury can potentially lead to serious health problems like damaged organs, cardiovascular disease, and neurological damage to developing kids.

• Cholesterol and Saturated Fat:
  It’s vital to keep in mind that fish oils and oily fish are not the same thing. According to a study by John Mcdougall, fish is rich in cholesterol. Compared to other meats, many types of fish measured pretty high with a base of 100 grams.Protein-rich fish like sardines and roe also contribute to increasing your uric acid levels, which is a byproduct of protein metabolism and the cause of gout.

  Shellfish, in particular, are known for their high cholesterol levels. A single serving of shrimp includes more than half of the daily cholesterol allowance. Crabs contain about 565 milligrams of sulfur and are also high in purines, with about 175. 4 milligrams of uric acid.

• Norovirus and other illnesses:
  Filter-feeding shellfish, such as mussels and oysters, can accumulate bacteria and viruses from their environment, posing a direct health risk when eaten raw. In addition to increasing the risk of contracting foodborne illnesses like E. Coli and Hepatitis E, you can also catch Norovirus. Norovirus is a common cause of food poisoning that can induce fever, nausea, vomiting, cramps, and diarrhea.

  Because it is more common in the winter, it is also known as the winter vomiting bug, though it can be caught at any time of year.

  Norovirus infections are easily transmitted from person to person or by contacting surfaces that have been infected with the virus and then touching your mouth.

  Many outbreaks have been related to shellfish that have been contaminated by human feces. Norovirus contamination of bivalve shellfish, particularly oysters, has been identified as a food safety concern.

  Hepatitis E, on the other hand, is widespread in many underdeveloped nations, where it is transmitted by feces and the mouth. Because of greater infrastructure, water supply, and cleanliness, outbreaks are generally infrequent in developed countries.

  Pigs, for example, can serve as reservoirs. Pig unit effluent and dung have been discovered to contain high quantities. This emphasizes the risk of it entering waterways and subsequently accumulating in shellfish.

  Animal excrement, sewage water, improperly treated water, contaminated seafood, and animal foods have all been shown to contain the infectious hepatitis E virus.

  It is abundantly clear that shellfish and excrement seem to make frequent contact. Needless to say, that fact alone should raise a big enough red flag!

• Shellfish and allergies:
  Shellfish is one of the most prevalent foods to cause allergies, and sensitivity to them is widespread over the world. Although most significant food allergies start in childhood, one in particular stands out: shellfish allergies. An allergy to shellfish can appear at any point in a person’s life, but it is most common in maturity. It can be triggered by meals that you’ve never had any problems with previously.

  Shellfish allergies are the most prevalent adult-onset food allergies, along with fish allergies. According to a recent survey, more than 6.5 million persons in the United States have allergies to one or both of these foods.

  In other aspects, a shellfish allergy is distinct from other allergies. Allergies to shellfish, for example, might strike at any moment after a person has consumed the allergen and displayed no other symptoms.

  Allergic reactions to shellfish can worsen with each exposure. To make matters worse, there is no cure for shellfish allergies. Avoiding foods like shrimp, lobster, crab, and other crustaceans is the best treatment.

  Although finned fish and shellfish are unrelated, cross-contamination is common. If you have a severe shellfish allergy, you may wish to avoid seafood entirely.

   

Does Seafood Cause Gout? – Oak Rowan Foodie

August 13, 2022 by Oak Rowan

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Whether you’re an avid seafood eater or you just enjoy the occasional tuna salad, you’re undoubtedly aware of the health benefits of eating these dishes. When prepared correctly, many types of seafood are excellent sources of lean protein as well as antioxidants in vitamins B12 and B2.

Above all else, they’re rich in omega-3 fatty acids which are essential for heart health. Despite these beneficial traits, there is a drawback to consuming too much of certain types of seafood. This is a result of the increased uric acid levels found in seafood, which can increase your susceptibility to suffering from gout.

What’s the connection between your favorite seafood dish and that stabbing pain in your feet? Keep reading as we delve into a breakdown of how seafood can cause or aggravate a gout attack.

Seafood and Gout – What’s the Connection?

In a word, the connection between your body and your preferred seafood dish is purines. Essentially, purines are a natural substance found in the human body and are required to produce protein. As your body metabolizes these purines, uric acid is produced.

When your body has a too high concentration of uric acid, urate crystals accumulate in your joints. This in turn leads to inflammation and intense pain, which is referred to as hyperuricemia or more commonly, a gout attack. Studies show that gout is more common in men than in women and affects around 8.3 million people which equates to about 4% of the population.

Certain types of seafood contain higher levels of purine which lead to an increase in uric acid if consumed in large quantities. This includes eating seafood in combination with other foods that contain excessive purine.

Can Seafood Cause Gout?

OAK and Rowan

Quite simply, seafood high in purines and consumed in larger quantities can cause a gout attack when the uric acid levels are increased. Despite being healthier than many other foods in some regards, consuming too much of certain types of seafood can aggravate your gout if you’re already a sufferer.

Also Read: Is Seafood Good For You?

What Seafood Contains the Most Uric Acid?

If you’re a gout sufferer, it doesn’t mean you have to avoid seafood altogether. It simply means you need to change the type of seafood you’re eating or consume less of the types that have high purine levels. So, what seafood contains the most purine and is most likely to increase uric acid?

The Centre for Disease Control and Prevention has determined that foods (including seafood) containing 150 to 825 mg of purine compounds in every 100 g are considered high. They have listed the following seafood types as those most likely to result in a “gout flare-up”.

It’s also important to note that shellfish such as lobster, shrimp, crab, prawns and mussels are very high in purine and should be consumed in small amounts. Squid on the other hand is both high in sodium and purine. If you’re following a seafood rich diet, it’s important to vary your types of seafood. So, eating prawns everyday will definitely cause a gout attack!

What Seafood Contains Less Uric Acid?

Seafood lovers will be delighted to know that there are a few alternatives that won’t cause as many gout attacks. This is because they contain fewer purines.

Do Cooking Methods Affect the Purine Level?

More good news is that the cooking method of your seafood dish plays a huge role in the purine content. This means you don’t have to give up your beloved salmon or tuna dishes altogether.

Health experts recommend poaching, steaming or boiling your preferred seafood dish rather than deep-frying, grilling or baking. More good news is that eating seafood raw in sushi will have less of a negative effect on your gout. However, the wasabi used in sushi is spicy and could aggravate your gout.

Watch Vegetable and Seafood Pairings

A gout flare-up can easily be aggravated when purine-high seafood is paired with vegetables that are equally high in purines. Some vegetables to avoid when you’re eating high-purine seafood are:

• Asparagus
• Green peas
• Mushrooms
• Spinach
• Cauliflower
• Lima beans
• Kidney beans
• Lentils

Rather opt for these options:

• Cabbage
• Red bell pepper
• Beetroot
• Kailan
• Squash

Health experts also recommend not making purine-high seafood the main part of your meal. Rather use it as an ingredient in salads, pasta dishes or soups.

Read More: Is Seafood High in Cholesterol?

Know Your Gout Triggers

Whether you’ve been suffering from gout for some time, or you’ve just recently been diagnosed, it’s important to keep a food diary of the seafood that triggers a flare-up. By knowing what types of seafood you can eat and in what quantities, you’ll easily be able to prevent the agonizing pain that often accompanies your favorite seafood dish.

Symptoms of Gout to Watch Out For

If you’re not sure if your chosen seafood dish is giving you gout, it’s important to know the symptoms. Look out for these tell-tale signs, especially after consuming high-purine foods or seafood.

• Sudden, severe attacks of pain in joints, especially the feet
• Redness and tenderness in one or more joints
• Sharp pain in one or both big toes
• Waking up in the middle of the night with a sensation that your big toe is burning
• Inability to move your joints normally

Read More: Can You Eat Seafood Every Day?

Final Thought

If you’re a gout sufferer, it’s imperative to keep a watchful eye on the number of purine-high seafood you consume. Focus on creating dishes with the seafood types that are low in purine. When you do have the occasional purine-high dish, opt for a cooking method that won’t increase the chances of a gout flare-up. As with everything else in your life, it’s all about balance!

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Vodc.ru

KING’S DISEASE BECAME MORE DEMOCRATIC

Gout was called the “royal disease” in the Middle Ages. Today, this disease is recorded much more often, becoming a lifestyle disease

Gout is one of the oldest diseases, it was described by Hippocrates. This ailment was already at that time a constant companion of many senators, generals, emperors, rarely one of them lived to retire without suffering from pain in the joints. The name gout is translated as “foot in a trap”, since the joints of the big toes are mainly affected.

According to modern concepts, gout is a chronic disease associated with impaired purine metabolism, as a result of which the content of uric acid in the blood increases, and salts of this acid, urates, are deposited in the tissues. Purines are an important constituent of nucleic acids found in cellular DNA. One of the breakdown products of nucleic acids is uric acid, the excess of which in the body can lead to its crystallization and sedimentation in various tissues. For example, in the joints, which often leads to painful and long-lasting attacks.

The incidence of gout is approximately 0.2-0.35 cases per 1000 population. Gout can be attributed to the number of male diseases, since women, on average, are 7-8 times less likely to suffer from this disease. Despite the fact that many people already at a young age, the level of uric acid in the blood is elevated, the first attacks of gout in men appear at 30-45 years old, in women – usually at 50-60 years old. It should be noted that in recent years there has been a trend towards an increase in the incidence of gout at a young age.

Predisposition to gout is often hereditary. Very often, gout accompanies diseases such as obesity, diabetes, hypertension. The factors for the development of gout include: excessive and monotonous nature of nutrition, increased consumption of meat food and alcohol, inactive lifestyle.

Purine metabolism disorders can be provoked by increased alcohol consumption and excessive physical activity. Joint injuries contribute to the development of tophi (subcutaneous inclusions of uric acid) – this is where uric acid deposits accumulate in the first place.

The most typical in gouty arthritis is the lesion of the joint of the big toe at the junction of the toe with the foot. The disease manifests itself as an attack of arthritis with acute pain, mainly at night or in the morning. It is often accompanied by fever and chills. The finger swells, its skin at this moment acquires a red, and sometimes purple-violet hue. Touching it causes severe pain. Frequent repeated attacks of the disease over time can significantly damage the cartilage of the joint. Therefore, not taking appropriate measures can lead to chronic arthritis.

Gout can be called an eating disorder. Therefore, first of all, it is necessary to reconsider the lifestyle and taste habits: move more, be outdoors more often, limit the consumption of foods rich in protein (meat, fish, meat and fish broths, as well as legumes, sorrel, cauliflower). Normalization of body weight also helps to improve metabolism in general and protein in particular, and also significantly reduces the load on the joints of the legs during an attack of the disease. But it should be borne in mind that rapid weight loss can cause an increase in the level of uric acid in the blood and provoke a gouty crisis – therefore, weight loss should occur gradually.

For reference. Meat,
offal, crayfish, crabs and shellfish, fried chicken or duck skin contain an increased amount
nucleic acids. There are a lot of them in legumes and nuts, as well as in sorrel, spinach, beans, coffee, cocoa,
long leaf tea, figs, raspberries, chocolate, canned meat and fish. Milk and dairy products are
mainly from a protein free of nucleic acids. Most alcoholic drinks, although they do not contain
purines (with the exception of beer), but significantly complicate the excretion of uric acid from the body, contributing to
an increase in its content in the blood.

“Compass” newspaper
consumer” Issue No. 24, 2014

Why gout occurs, how to recognize it and how to treat it – Lab-Synthesis Diagnostic

24 Jan 2020

It happens that the evening turns out just perfect: the work week is over, we managed to scatter all the things, the company got what we needed and the weather is great. Delicious food, alcohol, fun continues well after midnight. In the morning, a person wakes up from the fact that the big toe, or rather the joint that connects the big toe to the foot, burns as if it were being fried in a hellish pan. This joint is red, swollen and hot. The pain is such that even the weight of the sheet causes unbearable suffering. And about getting behind the wheel yourself and going to the hospital is out of the question.

This is the most common way to get acquainted with the first attack of gout.

Is there a connection between yesterday’s feast with alcohol and a gout attack? Of course have! And this statement has deep historical roots. Once upon a time, gout was called the “disease of kings”, because this disease was associated with a high-calorie diet of the august persons of that era.

Modern research also confirms that excessive consumption of foods rich in purines can trigger a sharp increase in the level of uric acid – the main culprit of gout – with its subsequent crystallization, usually in the area of ​​the joints furthest from the heart. Uric acid crystals are very similar to cactus thorns. They irritate the tissues around and provoke a strong inflammatory reaction.

Does gout always affect only the joints of the big toes? Quite often, but the ankles, knees, elbows, and wrists may also be involved.

So what is the role of diet in gout? Diet is extremely important, but must be reasonable and properly selected. Do not believe everything you hear from non-specialists neighbors, colleagues, acquaintances. There are a lot of dietary myths about gout. For example: Tomatoes cause gout. Nothing like this is even close, but asparagus and spinach are even better. Or another – gout develops from red wine. In fact, the least degree, but beer and spirits are proven provocateurs.

What else triggers gout?

Sweet soda! Most often, it is sweetened with corn syrup, which contains a lot of fructose. And fructose, decomposing in the liver, gives uric acid as a by-product

And besides soda? Seafood, namely – all marine reptiles that have a shell – crabs, lobsters, lobsters, shrimps, oysters, mussels. Red meat and especially offal – liver, lungs, kidneys, heart. A special poison is liverwurst and other sausages, as well as canned fish such as sardines, sprats, saury, tuna, anchovies and herring. They are categorically contraindicated with elevated uric acid.

Some medications can also increase uric acid levels: diuretics and cardio-aspirin. People suffering from gout should definitely tell their doctor about it.

What complications can occur with gout?

If you do not treat the disease in time or treat it at random, the kidneys may suffer – urate nephropathy and kidney failure will occur, as well as urolithiasis.

Excess uric acid can begin to be deposited in the soft tissues along the bones and cartilage, forming the so-called tophi. Tophi can lead to gouty deformity of the fingers. Tophi can also form on the valves of the heart, causing heart defects and heart failure.

How to treat gout?

It depends on the phase of the disease in which the patient is.