Can patients with gout eat caviar?

Generally, gout patients who have stable conditions and well-controlled uric acid levels can consume caviar in moderation. However, if the patient's condition is unstable and uric acid levels are elevated, caviar should generally be avoided.

When gout patients are in a stable phase of the disease with well-controlled blood uric acid levels, they can generally consume caviar in moderate amounts. Caviar is a seafood product that, although containing a certain amount of purines, has high nutritional value, being rich in protein, vitamins, and minerals. When the condition is stable, moderate intake does not significantly increase uric acid levels or trigger acute gout attacks.

Caviar is a highly nutritious food, but it also contains a high amount of purines. Excessive purine intake can increase uric acid production in the body, which may trigger or worsen gout symptoms. If a gout patient is in an acute flare-up phase or has elevated blood uric acid levels, caviar should be avoided to prevent exacerbation of the condition.

In daily life, gout patients should adhere to the principle of a low-purine diet, consuming more low-purine foods such as vegetables and fruits to help control and improve their condition.