Purine Content
LevelMedium Risk Purine level: moderate (category estimate)
Sourcescientific_consensus category_estimate
Why Seafood Purines Vary So Much
Seafood is the most variable food group for purines, so treating it as one category hides the useful detail. Anchovies, sardines, and mackerel sit at the top of the scale, often above 200 mg per 100 g, while white fish like cod and tilapia often fall below 100 mg. Shellfish sits in between. For gout, the actionable difference is between small oily fish and larger white fish, and the safest seafood choices are usually the lean white fish prepared without rich sauces.
Frequently Asked Questions
What are the purine levels in Alaska Pollock (raw)?
While exact purine measurements for Alaska Pollock are limited, it is classified as None for gout. The classification reflects agreed scientific knowledge about this food category. Consult our full review for dietary recommendations.
Does Alaska Pollock (raw) contain fructose?
Alaska Pollock contains virtually no fructose (less than 0.1g per 100g), so fructose is not a concern for gout with this food. While excess fructose is a separate gout risk factor, this food's fructose load is negligible.
Can I eat Alaska Pollock (raw) with gout?
Alaska Pollock is generally safe for people with gout. may contain moderate purines. In most gout frameworks, foods under 50 mg/100g of purines qualify as low-risk. Feel free to include it within a varied gout-friendly eating pattern, while deferring to your clinician's advice.
What food category does Alaska Pollock (raw) belong to?
Alaska Pollock is classified under Seafood in our gout food database. Where it sits in the food hierarchy is useful context for planning a gout-friendly diet. Browse other seafood items to compare purine and fructose levels across similar foods.
What are other gout-safe foods like Alaska Pollock (raw)?
If you enjoy Alaska Pollock, you may also want to explore other seafood items rated SAFE for gout in our database. Seek out similar foods keeping purine under 50 mg/100g and fructose under 2g/100g. Browse our seafood category page for full comparisons.
Data Quality
This entry uses T2-level data:
At least one dimension is directly measured; the other is based on scientific consensus.
Sources include USDA FoodData Central (public domain, CC0 1.0), the USDA+ODS-NIH Database for the Purine Content of Foods Release 2.0 (2025), Kaneko et al. Biol Pharm Bull 2014, and ACR/EULAR clinical guidelines.