Seafood

Caution

2 studies · 1 recommendation

Last updated: February 4, 2026

Caution2 studies

Seafood consumption may elevate uric acid and gout risk, especially in women

Evidence from 2 studies involving over 800 participants in one cohort and 33 cohort studies in a systematic review links seafood intake to gout risk. A 12-month prospective study of 812 men found those in the highest seafood consumption quintile had serum uric acid levels 0.41 mg/dl higher than the lowest quintile (95% CI 0.19-0.63; P = 0.005). Gender differences are notable: a systematic review found women consuming more fish and shellfish had 36% higher gout risk (HR 1.36, 95% CI 1.12-1.65), while men showed no statistically significant increase (HR 1.02, 95% CI 0.86-1.22). Those with gout or elevated uric acid should moderate seafood intake, particularly shellfish and purine-rich fish, with women potentially needing greater caution.

Evidence

Gender-specific risk factors for gout: a systematic review of cohort studies

Authors: Belcher, John, Evans, Peter L., Hay, Charles A., Mallen, Christian D., Prior, James A., Roddy, Edward

Published: December 1, 2019

The systematic review found a gender difference in seafood-related gout risk. Women showed significantly greater associated risk with higher consumption of fish and shellfish (HR 1.36, 95% CI 1.12-1.65) compared to men (HR 1.02, 95% CI 0.86-1.22). This represents a 36% increased risk of incident gout in women consuming more seafood, while men showed no statistically significant increase. The review included 33 cohort studies with 20 directly comparing risk factors by gender.

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Intake of Purine-rich Foods, Total Meat, Seafood and Dairy Products and Relationship to Serum of Uric Acid

Authors: Babiker, Muhammed Ali

Published: November 27, 2015

In a 12-month prospective cohort study of 812 men without prior gout history, dietary intake was assessed monthly. Serum uric acid increased with higher seafood consumption. Men in the highest quintile of seafood intake had uric acid levels 0.41 mg/dl higher than those in the lowest quintile (95% CI 0.19-0.63; P = 0.005 for trend). Multivariate analysis showed men in the highest seafood intake quintile had elevated relative risk of developing gout.

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