Tuna and Gout: Pros, Cons, and Tips

Nutritional value and purine content in tuna

Tuna and other cold-water fish are considered healthy, but they have relatively high amounts of purines, which can be problematic if you have gout. Purines are chemical compounds that break down to form uric acid, a substance that triggers gout attacks in people who are susceptible.

When you have gout or kidney disease, consuming too much tuna (or too much purine from any food source) can result in elevated blood uric acid levels (hyperuricemia). 


Purines are natural substances found in every cell in your body and in almost all foods. Certain foods contain higher levels of purines than others, and people with gout or at risk of gout should avoid or consume these foods in moderation.

Excess purines combined with inefficient removal of uric acid by the kidneys can cause uric acid to accumulate in the blood. This accumulation causes gout attacks and is associated with an increased risk of cardiovascular disease, kidney disease, and metabolic syndrome.

The Arthritis Foundation suggests that due to impact on uric acid levels and consequential influence on gout attacks, cold-water fish like tuna, salmon, and trout and also mussels, scallops, squid, shrimp, oysters, crab, and lobsters should only be eaten once in a while.

You can still eat tuna in moderation and reap the heart health benefits of this low carb, low-fat protein source, even if you have gout. Preventing a flare-up can come down to making some modifications to how you cook your tuna and how many times it appears on your menu.

Tuna Roll

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Canned Tuna

The American Diabetes Association has listed fish high in omega-3 fatty acids (such as DHA and EPA), including albacore tuna, as one of their top 10 superfoods. Tuna choices include albacore, white tuna, and yellowfin tuna, canned and fresh or frozen.

Canned tuna is also a source of lean protein, and provides calcium, phosphorus, potassium, zinc, B vitamins, folate, iron, selenium, and choline. Tuna is not a significant source of sugar or carbohydrates.

Health benefits of eating tuna include preventing anemia, reducing the risk of dementia, and supporting healthy blood sugar levels. Like other canned foods, tuna can be high in sodium, so check the label for low sodium or salt-free options.

Canned Tuna: Nutrition Facts

According to the U.S. Department of Agriculture, the nutritional value of 1 can (165 g) of light tuna packed in water (without salt) and drained is as follows:

  • Calories: 191
  • Fat: 1.4g
  • Sodium: 83mg
  • Carbohydrates: 0g
  • Fiber: 0g
  • Sugar: 0g
  • Protein: 42g
  • Calcium: 24mg
  • Iron: 1.67mg
  • Magnesium: 56.8mg
  • Phosphorous: 373mg
  • Potassium: 408mg
  • Sodium: 648mg

Canned tuna contains high purine content, however, and purine intake has been shown to have the biggest dietary impact on uric acid levels in the body. Fresh tuna (whole fish) has approximately 157.4 mg of total purines per 100 g. Canned tuna has 116.9 mg per 100 g.

If you want to eat tuna, be careful about the amount and type of tuna you eat.

The U.S. Food and Drug Administration (FDA) recommends choosing canned, light tuna varieties, including skipjack. You can safely consume two to three servings per week. Keep in mind that a serving size is a 4-ounce portion, or about the size of your palm. The daily intake of dietary purines recommended in Japan for preventing gout and hyperuricemia is less than 400 mg.

Fresh Tuna

Fresh tuna contains a higher amount of purines than canned tuna. Common varieties of fresh tuna like fresh albacore, yellowfin, and white tuna are good choices but should be consumed only once per week, according to recommendations from the FDA.

While fresh tuna provides essential vitamins and minerals, so do other foods that have lower purine contents and may be more suitable for people with gout or hyperuricemia. Examples of seafood choices that have a lower purine content include anchovy, Atlantic mackerel, catfish, and clam. 

Fresh Tuna: Nutrition Facts

Variety: Yellowfin tuna. 3-oz serving size, information is according to the USDA.

  • Calories: 92
  • Fat: 0.4g
  • Sodium: 38mg
  • Carbohydrates: 0g
  • Fiber: 0g
  • Sugar: 0g
  • Protein: 20g
  • Calcium: 3.4mg
  • Iron: 0.654mg
  • Magnesium: 28.9mg
  • Phosphorous: 236mg
  • Potassium: 375mg
  • Sodium: 38.2mg

Cooking Tips

The method you choose to cook tuna affects its total purine content. One three-year follow-up study has shown that eating raw and roasted fish, including sashimi and sushi, was associated with a higher risk of hyperuricemia in Japanese adults, but the same was not true for fried or boiled fish.

When preparing fresh or canned tuna, people with gout should choose plant-based oils that are rich in anti-inflammatory properties, such as extra-virgin olive oil, avocado oil, and hemp seed oil.

People with gout are also advised to avoid deep-fried foods and maintain a low-carb diet. When cooking tuna, avoid battering and keep it to a light sear or quick pan-fry.

Finally, boiling has been shown to reduce the total purine content in seafood. Try this gout-friendly cooking method and remember to discard the water afterward. Purines from your protein can be released into the water, so it’s not ideal for individuals with gout to consume.

A Word From Verywell

You can still eat tuna even if you have gout or hyperuricemia, but you need to limit your intake, choose lower-purine varieties, and stick to gout-friendly preparation methods. This means eating tuna only one to a few times a week, depending on species, choosing canned tuna and varieties like skipjack over others, and boil tuna instead of eating raw or roasted tuna.

Frequently Asked Questions

  • Is it bad to eat tuna every day?

    If you have gout, it may be bad to eat tuna every day. Fish such as tuna contain lots of purines which can trigger a gout attack. People without gout may also want to limit their tuna intake since it contains high sodium levels and a moderate to high amount of mercury. Too much of anything is bad for you.

  • Is there mercury in tuna?

    Yes, there is mercury in tuna, but its amount differs depending on the type of tuna. Bigeye tuna has the highest mercury content among tuna species, while canned and light tuna has the lowest amount of mercury. Other tuna types that are measured include albacore, yellowfin, and skipjack. These three sit somewhere in the middle between bigeye tuna and canned tuna.

9 Sources
Verywell Health uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy.
  1. Kaneko Kiyoko, Aoyagi Yasuo, Fukuuchi Tomoko, Inazawa Katsunori, Yamaoka Noriko. Total purine and purine base content of common foodstuffs for facilitating nutritional therapy for gout and hyperuricemiaBiological ^|^ Pharmaceutical Bulletin. 2014;37(5):709-721. doi:10.1248/bpb.b13-00967.x

  2. The Arthritis Foundation. Gout Diet: Dos and Don'ts.

  3. The American Diabetes Association. What Superfoods are Good for Diabetes?

  4. The Food and Drug Administration. Advice About Eating Fish.

  5. FoodData Central. U.S. Department of Agriculture. Fish, Tuna, Light, Canned in Water, Without Salt, Drained Solids.

  6. Wu Beiwen, Rosalind Janet M, Haytowitz David B, Pehrsson Pamela R, Ershowc Abby G. Availability and quality of published data on the purine content of foods, alcoholic beverages, and dietary supplements. Journal of Food Composition and Analysis. 2019;84:103281. doi:10.1016/j.jfca.2019.103281.x

  7. FoodData Central. U.S. Department of Agriculture. Fish, Tuna, Fresh, Yellowfin, Raw.

  8. Ren Z, Huang C, Momma H, Cui Y, Sugiyama S, Niu K, Nagatomi R. The consumption of fish cooked by different methods was related to the risk of hyperuricemia in Japanese adults: A 3-year follow-up studyNutrition, Metabolism and Cardiovascular Diseases. 2016;26(9):778-785. doi:10.1016/j.numecd.2016.05.009.x

  9. U.S. Food & Drug Administration (FDA). Mercury Levels in Commercial Fish and Shellfish (1990 - 2012).

By Michelle Pugle
Michelle Pugle, BA, MA, is an expert health writer with nearly a decade of contributing accurate and accessible health news and information to authority websites and print magazines. Her work focuses on lifestyle management, chronic illness, and mental health. Michelle is the author of Ana, Mia & Me: A Memoir From an Anorexic Teen Mind.