Uric acid is the end product of the degradation of chemicals called purines and hyperuricaemia can result from overproduction of or reduced excretion of uric acid through the kidneys.
Studies have shown that eating a diet heavy in high purines seafood has been linked to higher serum uric acid levels and increased future risk of gout, which is likely due to its high purine content.
Foods high in purines include, anchovies, caviar, sardines, mussels and herring.
High uric acid is associated not only with gout but many other illnesses. People in the highest quarter of blood uric have three times the coronary heart disease death rate compared to those in the lowest quarter.
Uric acid and seafood
