"Should Gout Patients Be Cautious of Eating Mackerel Due to High Purine Levels, Risking Flare-Ups?"

Mackerel generally has a high purine content, and gout patients should avoid eating it. If symptoms of discomfort appear, it is recommended to seek medical attention promptly. Purine is typically an organic compound that, when oxidized in the human body, converts into uric acid. When uric acid levels in the body are too high, it can easily lead to gout.

Mackerel is generally classified as a seafood food, with a purine content of approximately 378mg per 100 grams, which is typically considered high in purine. It is generally not recommended for patients with gout and high uric acid levels as consumption can easily lead to a continuous increase in uric acid levels in the body, triggering disease onset. However, for the general population, it can be consumed moderately to supplement the body's nutritional needs and help boost immunity.

For gout patients, besides reducing the intake of high-purine foods, they should also pay attention to quitting smoking and alcohol consumption. They should develop good habits in daily life, ensure sufficient rest, avoid staying up late for long periods, drink more water, and increase regular aerobic exercises such as running, swimming, and skipping rope to promote metabolism and facilitate disease recovery.