Gout patients had better not eat crayfish. Crayfish is a moderately purine-rich food, and gout patients can occasionally eat a small amount of crayfish during the stable period, especially when the blood uric acid continues to reach the standard. Gout patients are not recommended to eat crayfish during the onset of acute arthritis. In the stable period of the disease, most moderately purine-rich foods can be restricted, and patients are required to eat less every time, so they can't eat them often.

In order to control the progress of the disease and ensure the recurrence of acute arthritis, it is very important to adjust the eating habits and lifestyle. Patients should stick to a low-purine diet for a long time, exercise regularly every day, and control their weight within the normal range, which can help control the uric acid level in the body. Of course, the most important thing is to insist on taking uric acid-lowering drugs.

Gout is an acute and chronic inflammation and tissue damage caused by the deposition of monosodium urate in bone joints, kidneys and subcutaneous areas, which is directly related to hyperuricemia caused by purine metabolism disorder or decreased uric acid excretion.

For the treatment of gout, in addition to drug treatment, we must also pay attention to the usual diet and limit drinking, especially beer. Avoid eating foods with high purine content, such as heart, liver, kidney, seafood, thick broth, hot pot soup, beans, roe, shellfish, bacon, ham, pork, quail, rabbit meat and eel. Eat less spicy foods and drinks, such as ginger, pepper, pepper, onion, garlic, strong tea, coffee, wine and other spicy foods and drinks, and drink more water every day, reaching more than 2000 ml.

Lobster belongs to seafood and is a high purine food, and patients with gout can't eat it.

Crayfish, like other seafood, is rich in protein and various trace elements, and its cholesterol content is also high, but its purine content is not very high, so gout patients can eat crayfish in moderation.

For seafood, gout patients should pay attention to avoid eating, but it does not mean that gout patients can't eat all seafood, depending on the amount of purine contained. The main patients should avoid eating seafood with high purine content, but for some seafood with low or medium purine content, they can eat a small amount.

So what are the purine contents of some common seafood? Only by knowing their purine content can gout patients better choose the seafood they can eat. Among them, the seafood with high purine content mainly includes mackerel and anchovies, as well as sardines, shrimps and shellfish, which must be avoided by gout patients. And what are the seafood with moderate purine content? There are mainly carp, cod, perch, eel and eel, etc. For these moderate purine seafood, it is suggested that patients can occasionally eat a small amount, and some seafood with low purine content, such as herring, herring, tuna, white fish and lobster, etc., which can be safely eaten by gout patients.

To sum up, for gout patients, crayfish can be eaten in small quantities, because it belongs to seafood with low purine content, and moderate consumption has little effect, but if gout is in an acute attack period, it is recommended not to eat it, so as not to aggravate the condition. In addition, for some high-purity seafood that gout patients need to avoid eating, patients must resolutely avoid eating, so as to prevent gout attacks or aggravate their illness and bring greater pain to themselves.