Tilapia and gout

Tilapia is a mild, versatile white fish that is generally well-tolerated by people managing gout. With a purine content of 75.9 mg per 100 g, tilapia falls into the low purine category, making it a reasonable choice for regular consumption. This is good news if you enjoy fish, since many varieties contain higher purine levels. During gout maintenance, you can comfortably include tilapia several times a week as part of a balanced diet, as daily purine intake under 400 mg is your target. Cooking method matters slightly—grilled and boiled tilapia contain slightly less purine (71–71.4 mg) than roasted preparations (81.5 mg), so these are marginally better options. The key to enjoying tilapia safely is pairing it with plenty of water and avoiding large portions; a standard 150 g serving keeps purine intake modest. If you are in the middle of a flare, it is wise to avoid or minimize all fish temporarily, but tilapia can be a regular part of your toolkit during stable periods.