Uric acid and seafood

Uric acid is a weak acid (pKa=5.8) that exists largely as urate the ionized form, at physiological pH. In general, the risk of supersaturation and crystal formation rises in parallel with concentration of urate in physiological fluids.

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

Seafood can cause Gout

While seafood may be healthful for many, some choices can be quite harmful to individuals with gout.

There is small but significant association between incidence of gout and increased consumption of seafood.

What is gout? Gout is considered a form of arthritis that may benefit from anti-inflammatory diet that restricts saturated fat and sugar and includes omega-3 fatty acids.

People with gout suffer from joint pain caused by a buildup of uric acid.

Uric acid is the end product of the degradation of chemical called purines. The diet most often recommended for gout restricts purines.

Purine is one of uric acid component.

Most of our own purines are recycled for re-use by our cells. The problem is that our food contributes to purines, which are broken down immediately in the gut membranes to create uric acid before transported in the blood to the kidney.

If the level of uric acid raised in the blood due to purine rich food like seafood is taken rapidly where no more can be dissolved, crystal will form.

Crystal will be deposited in joints and soft tissue, where they cause local mechanical pressure and acute or chronic inflammation.

In the early stages, gout is characterized by episodic attacks of joint inflammation, which are usually monoarticular (affecting one joint) and begin abruptly with intense pain, swelling, warmth and redness of the affected joint.

Purines are most concentrated in seafood and shellfish. Seafood ahs some of the highest purine content, especially sardine, anchovies, salmon and herring.
Seafood can cause Gout