Tilapia has a high purine content of 185.8mg/100g — well above the safe threshold for gout. It's one of the foods to avoid. Seafood purine levels vary widely — from low-purine white fish to high-purine anchovies. Tilapia sits in the higher end of the seafood spectrum. Freshness matters with seafood — frozen-at-sea fish is often fresher than 'fresh' fish at the counter. Proper storage and quick cooking preserve both flavor and nutritional quality.
Tilapia is not recommended for gout. It contains 185.8mg of purine per 100g (high range: 150+mg), significantly raising the risk of uric acid buildup and gout attacks.
Boiling or stewing meat and discarding the cooking liquid can reduce purine content. Water-soluble purines leach into the water during cooking — do not consume the broth if reducing purine intake. [Source: General nutrition guideline] Grilling and frying add inflammatory compounds from charring and high-heat oils — poaching, steaming, or stewing are better methods.
Anchovies, sardines, herring, mussels, scallops, codfish, trout, and haddock are among the highest-purine seafood. The Arthritis Foundation and Cleveland Clinic both list these as foods to limit or avoid with gout. [Source: Arthritis Foundation / Cleveland Clinic]
Shellfish — including shrimp, crab, lobster, oysters, mussels, and scallops — should be eaten only occasionally. While not all shellfish have extremely high purine, their cumulative effect can raise uric acid levels. [Source: Arthritis Foundation]