Seafood Increases Gout Risk
 
 

Seafood Increases Gout Risk

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Seafood Increases Gout Risk

Peas and spinach don't cause gout, but seafood increases the risk, as does red meat. A study published in 2004 in the New England Journal of Medicine followed 47,150 men who initially had no history of gout. After 12 years, 730 had been diagnosed with it. Those who ate the most meat had a 40 percent higher risk for gout; those who ate seafood had a 50 percent higher risk. Although foods rich in purine, found in peas, spinach, mushrooms and cauliflower, long had been suspect in gout, the study found that purine did not increase the gout risk.