Some seafood have a higher purine content than others. Anchovies and sardines top the list of food sources to avoid or limit if you suffer from gout. A 3 ½ ounce portion of anchovies, which is a little more than an average tin, has 411 mg of purine. The same amount of sardines, which is about one recommended serving, has 345 mg of purine. If you are prone to gout, you will want to take the anchovies off your slice of pizza.
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