Chilean sea bass is a premium fish loved for its buttery texture and mild flavor. But if you suffer from gout, you may be wondering – is Chilean sea bass high in purines?
Unfortunately, the answer is yes. Chilean sea bass contains moderate to high levels of purines, which can aggravate gout symptoms. However, with careful portion control and preparation methods, sea bass can still be enjoyed in moderation by gout sufferers.
In this article, we’ll take a closer look at purines, gout, and how to enjoy seafood like Chilean sea bass while managing gout effectively.
What are Purines and How Do They Relate to Gout?
Purines are natural compounds found in some foods that break down into uric acid within the body. In normal amounts, uric acid poses no problem. But when too much builds up, it can crystallize in the joints and soft tissues, resulting in gout flares. Joints of the big toe, ankle, and knee are most commonly affected.
Foods particularly high in purines include
- Beer and other alcohol
- Red meat and organ meats
- Seafood like sardines, anchovies, mackerel, scallops and shrimp
- High-protein plant foods like beans, peas, and spinach
People with gout have trouble eliminating excess uric acid efficiently. Limiting dietary purine intake can help reduce uric acid production and lower the risk of painful gout attacks.
How Much Purine is in Chilean Sea Bass?
According to nutritional data, a 100g serving of Chilean sea bass contains between 150-180mg of purines.
To put this in perspective, here’s how Chilean sea bass compares to other seafood:
- Anchovies: 400mg
- Sardines: 400mg
- Salmon: 200mg
- Tuna: 150mg
- Chilean Sea Bass: 150-180mg
- Cod: 100mg
While not the highest in purines, Chilean sea bass sits on the higher end of the scale. Gout experts recommend limiting this fish along with other high-moderate choices.
Health Benefits of Chilean Sea Bass
Despite its high purine levels, Chilean sea bass does deliver some important health advantages. This fatty fish is rich in:
- High-quality protein – builds muscle, repairs tissue and supports immunity.
- Omega-3 fatty acids – reduces inflammation and heart disease risk.
- Vitamin D – critical for bone health and immune function.
- Selenium – antioxidant that protects cells from damage.
- Vitamin B12 – required for red blood cell formation.
For most people, the benefits of eating seafood like Chilean sea bass 2-3 times per week outweigh potential risks. But if you have gout, extra precautions are required.
Enjoying Chilean Sea Bass with Gout
If you have gout, it’s best to avoid high-purine seafood as regular parts of your diet. But with careful portioning and preparation, richer fish like Chilean sea bass can still be enjoyed on occasion without triggering flares. Here are some tips:
- Watch portions – Stick to 2-3 oz servings max, no more than twice per month. Spread it out.
- Bake, grill or poach – Healthier than frying which adds calories.
- Stay hydrated – Drink plenty of water to flush out uric acid.
- Limit other purines – On days you eat Chilean sea bass, avoid other high-purine foods.
- Take medication – Talk to your doctor about using medications to prevent gout attacks.
- Consider supplements – Omega-3, vitamin C and celery seed extract help lower uric acid.
Sea bass delivers powerful nutrients, so avoiding it altogether means missing out on health benefits. With a thoughtful approach, gout patients can find a place for this amazing fish within a low-purine diet.
Other Low Purine Fish Options
To reduce gout flares, it’s wise to choose low and moderate purine seafood most of the time. Here are some excellent fish options under 100mg per serving:
Low Purine Fish:
- Flounder: 25mg
- Haddock: 55mg
- Red snapper: 45mg
- Sole: 40mg
- Trout: 40mg
- Tilapia: 45mg
Moderate Purine Fish:
- Cod: 78mg
- Catfish: 80mg
- Halibut: 65mg
- Salmon: 85mg
- Tuna: 70mg
Aim to consume these lower purine fish 2-3 times per week for gout management. The omega-3s found in them boast strong anti-inflammatory properties to ease joint discomfort.
Consult Your Doctor about Diet and Gout
Managing gout involves a whole-diet approach – not just limiting high-purine foods. Be sure to work with your healthcare provider to develop a personalized plan that meets your needs.
Your doctor can advise you on:
- Recommended portions and frequency for moderate/high purine fish.
- Prescription medications to prevent gout attacks.
- Supplements that interact with gout symptoms.
- Foods to emphasize or avoid based on your uric acid levels.
- Other lifestyle factors like weight, alcohol intake and hydration.
While Chilean sea bass does in fact contain moderate-high purine levels, you need not ban it completely with the right dietary approach. With your doctor’s guidance and some simple precautions, seafood lovers with gout can still enjoy the occasional serving of this wonderfully rich and flavorsome fish.
Purine in Fresh and Processed Fish
Table 1: Total purines and uric acid content in fresh and processed fish.
| Fish type | Total Purines (mg/100g) | Total Uric acid (mg/100g) | Category |
|---|---|---|---|
| Fresh fish | |||
| Bastard halibut | 133.4 | 163.1 | moderate |
| Bonito | 211.4 | 258.9 | high |
| Carp | 103.2 | 126.1 | moderate |
| Chub mackerel | 122.1 | 149.6 | moderate |
| Fat greenling | 129.1 | 158.0 | moderate |
| Flying fish | 154.6 | 188.3 | moderate |
| Gnome fish, meat | 150.8 | 184.4 | moderate |
| Gnome fish, skin | 382.3 | 435.5 | very high |
| Herring | 139.6 | 169.8 | moderate |
| Jack mackerel | 165.3 | 198.4 | moderate |
| Japanese amberjack | 120.8 | 147.9 | moderate |
| Japanese eel | 92.1 | 110.9 | low |
| Japanese seabass | 119.5 | 146.2 | moderate |
| Mebaru | 124.2 | 151.3 | moderate |
| Monkfish, meat | 70.0 | 84.2 | low |
| Monkfish, liver, raw | 104.3 | 121.8 | moderate |
| Monkfish, liver, steamed | 399.2 | 468.2 | very high |
| Pacific saury | 154.9 | 184.9 | moderate |
| Raibow trout | 180.9 | 216.8 | moderate |
| Red seabream | 128.9 | 158.0 | moderate |
| Sablefish, meat | 123.3 | 151.1 | moderate |
| Sablefish, skin | 66.9 | 80.8 | low |
| Sailfin sandfish | 98.5 | 117.7 | low |
| Salmon | 119.3 | 146.2 | moderate |
| Sardine | 210.4 | 247.1 | high |
| Silllaginidae | 143.9 | 176.5 | moderate |
| Spanish mackerel | 139.3 | 171.5 | moderate |
| Striped pigfish | 149.3 | 183.2 | moderate |
| Tilefish | 119.4 | 146.2 | moderate |
| Tuna | 157.4 | 193.3 | moderate |
| Dried fish, canned fish, processed fish | |||
| Jack mackerel, half-dried | 245.8 | 289.1 | high |
| Pacific saury, half-dried | 208.8 | 245.4 | high |
| Sardine, half-dried | 305.7 | 358.1 | very high |
| Anchovy, dried | 1108.6 | 1314.2 | very high |
| Bonito, dried (katsuaobushi) | 493.3 | 600.1 | very high |
| Baby sardines, dried | 746.1 | 879.2 | very high |
| Whitebait, dried | 471.5 | 554.0 | very high |
| Salmon, canned | 132.9 | 159.7 | moderate |
| Tuna, canned | 116.9 | 142.9 | moderate |
| Fish ball | 67.6 | 80.7 | low |
| Fish sausage | 22.6 | 26.9 | very low |
Gout and diet related:
References: Kaneko K, Aoyagi Y, Fukuuchi T, Inazawa K, and Yamaoka N. Total Purine and Purine Base Content of Common Foodstuffs for Facilitating Nutritional Therapy for Gout and Hyperuricemia. Biol. Pharm. Bull 37(5), 709 – 721 (2014). Advertisement
Gout and Fish: Purine Content in Fish and Seafoods
Purine content in fish varies depending on the type and processing. Japanese researchers measured purine content in fish and seafood common in their diet. They put them into six groups based on the amount of purines in 100 grams of food that could be eaten and the risk of getting gout.
- Very low purine sources, less than 50 mg: salmon and herring eggs are in this group.
- Low purine sources, 50–100 mg: Japanese eel, monkfish, red king crab, botan shrimp, squid organs, and caviar are all fish with this low purine level.
- Moderate purine sources, 100 to 200 mg: salmon, tuna, mackerel, rainbouw trout, seabass, spiny lobster, herring, kuruma shrimp, octupus, and oysters are all common seafood in this group.
- High purine sources, 200 to 300 mg: Sardines are a common fish that has a lot of purines. Other examples are oriental shrimp, krill, half-dried mackerel.
- Very high purine sources, >300 mg: Fish and seafood have this much purine because they are dried, which makes the purines more concentrated. People should stay away from these kinds of products or use less of them. Examples are dried sardine, anchovies, and sakura shrimp.
An extended list of fish and seafood, including organs, with their purine content is presented below. The amount of purines in food matches the amount of uric acid the body would make from them.
“Chilean Sea Bass” Is Actually This Heavily Poached Fish
FAQ
Can you eat sea bass with gout?
Is sea fish bad for uric acid?
Which shell fish is bad for gout?
Is Chilean sea bass sustainable?
Now that we know that Chilean sea bass is not sustainable and has high levels of mercury, what other similar fish can we cook? Seaver recommends sablefish, which offers the same “silken richness” and texture that Chilean sea bass has-and with even higher levels of omega-3s.
How much potassium is present in sea bass?
A 100 g sea bass fillet has 370 mg of potassium according to the Tucunduva Food Composition Table. This makes sea bass a good source of potassium.
Does Chilean sea bass have mercury?
However, it also has high levels of mercury. The Environmental Defense Fund recommends adults only consume two portions of Chilean sea bass each month and children only eat one portion each month due to the concerning levels of mercury. Are there any alternatives to Chilean sea bass?
Why are Chilean sea bass so far from shore?
“The fisheries [for Chilean sea bass] are located far from shore, way out in the open seas ,” says Seaver. He explains that this distance adds difficulty to the supply chain and also notes, “It’s worth it. All properly raised/caught protein should come with a price tag that reflects the economy of producing something sustainably .”