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Fish varies enormously in purine content; choose low-purine white fish and avoid high-purine varieties like sardines and anchovies.

Added by vblinden

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Good for you

Low-purine fish (cod, tilapia, sole) provide lean protein and anti-inflammatory omega-3s. Boiling reduces purine content by up to 41%.

Bad for you

High-purine fish (anchovies, sardines, mackerel, tuna) can sharply raise uric acid. Pairing any fish with alcohol or sugary drinks compounds flare risk.

Information researched with AI — not medical advice.