Refuse Gout This Summer — Why Seafood Can Trigger Gout & Practical Prevention Tips
Summer seafood & cold beer can trigger gout. Learn why, how to eat safely, lifestyle tips to lower uric acid, and how BISPIT GOUT RELIEF 3310 S may help.

Summer nights bring heat, tempting seafood feasts and cold beer — a combination that’s hard to resist. But excessive intake of purine-rich seafood can trigger acute gout attacks. Many patients wake in the night with excruciating toe pain described as stabbing or burning, often accompanied by severe redness, swelling and warmth around the affected joint — symptoms that ruin sleep and daily life.

A previous night’s feast frequently becomes the match that lights a painful flare. During hot seasons, cases like this quietly increase. In China, gout and hyperuricemia are now common health problems. According to the Chinese Guidelines for Diet and Nutrition of Adults with Hyperuricemia and Gout (2019), about 13 out of every 100 people have elevated uric acid, and 1 in 100 suffer from gout.

Why does eating seafood increase gout risk?

Gout is an inflammatory disease that recurs. When blood uric acid climbs beyond a certain threshold and the body can’t eliminate it efficiently, excess uric acid crystallizes and deposits in joints, tendons and surrounding tissues. Those urate crystals trigger immune responses that cause intense inflammation in the joint.

A classic feature of gout attacks is sudden onset at night — sometimes the pain progressively worsens through the latter half of the night until you’re jolted awake. The affected joint typically shows redness, swelling, increased local temperature and intolerable pain. The skin over the joint may look purple-red, tight and shiny.

Normally, moderate seafood intake won’t necessarily cause gout. But frequent, large amounts of seafood — many varieties of which are medium-to-high in purines — can contribute to long-term uric acid elevation. Excessive purine intake forces the liver to produce more uric acid; when the kidneys cannot excrete it fast enough, blood uric acid rises and hyperuricemia develops.

Hyperuricemia and gout are closely linked: when serum urate reaches high enough levels, urate crystals may form and gout follows.

What should gout patients pay attention to when eating seafood?

According to the Guidelines for Diet and Nutrition of Adults with Hyperuricemia and Gout (2024 edition), patients with hyperuricemia and gout should note the following for fish, shrimp, crab and shellfish:

Portion control
- During acute gouty arthritis and in chronic symptomatic phases: strictly limit or avoid fish, shrimp, crab and shellfish.
- During asymptomatic hyperuricemia or gout intercritical periods: moderate intake is acceptable.
Cooking methods
- Avoid high-purine enhancing methods like deep-frying or pan-frying.
- Prefer steaming, boiling or stewing — but avoid drinking the cooking broth (soups), which may concentrate purines.
Pair with low-purine foods
- Combine seafood with vegetables and fruits such as celery, spinach, apples and pears; these provide vitamins and dietary fiber that can support uric acid excretion.
Avoid alcohol
- Especially beer and huangjiu (Chinese yellow wine), which increase uric acid production and decrease its excretion, worsening hyperuricemia and gout.

Beyond diet — other ways to control uric acid

Gout is a chronic metabolic disease. To manage it effectively, long-term lifestyle changes are essential — especially for patients whose uric acid is over 400 μmol/L. Key recommendations:

Limit high-purine foods, high-salt foods, high-fat foods, and high-fructose foods and drinks, plus alcohol.
Eat smaller portions and aim for moderate calorie intake (about 70% full per meal).
Hydration: drink at least 2,500 ml of fluids daily to promote uric acid excretion. Don’t wait until you’re thirsty; replenish fluids promptly after sweating. Besides plain water, prefer mild teas, soda water or lemon water to help reduce acidity.

For patients already diagnosed with hyperuricemia, lifestyle changes can be combined with natural-ingredient supplements to help lower uric acid. BISPIT GOUT RELIEF 3310 S is presented here as a complement that targets crystal dissolution and uric acid reduction through a “dissolve crystals + relieve pain + promote excretion” triple mechanism to form a complete therapeutic loop.

BISPIT GOUT RELIEF 3310 S — natural uric acid control without dependency

GOUT RELIEF 3310 S uses a natural herbal formulation claimed to be free of dependence and side effects, gently dissolving crystals and promoting uric acid excretion to rebalance uric acid metabolism. Research cited by the manufacturer highlights herbal extracts such as celery seed, alfalfa, chicory, glucosamine hydrochloride, buckwheat extract, Lysimachia (moneywort) extract, kudzu root extract, mulberry leaf extract, plant salt and licorice — ingredients said to assist in lowering uric acid and easing gout symptoms while avoiding potential drug side effects.

Key ingredient claims (manufacturer’s summary):

Celery seed extract: Dubbed a “natural enemy of uric acid,” flavonoids in celery seed are claimed to rapidly lower uric acid, inhibit crystal formation and help dissolve existing crystals while promoting uric acid excretion. Celery seed also contains anti-inflammatory compounds that may reduce joint swelling and pain and components that may help control cholesterol.
Alfalfa extract: Reported to inhibit xanthine oxidase (XO) activity and strengthen joint mucosal barriers, reducing crystal irritation to joints. Some studies suggest alfalfa may lower serum urate and improve renal indicators in patients with renal issues and elevated uric acid.
Moneywort (Lysimachia) extract: Flavonoid extracts may increase urine volume, reduce urinary calcium and oxalate, lower urinary saturation, and inhibit crystal formation—helping balance dissolution and excretion of crystals and mitigating transient rises in serum urate.

In addition to natural ingredients, the product is claimed to have obtained U.S. NDC certification and Australian therapeutic registration, with manufacturer-reported quality control across 22 international testing checkpoints from raw material processing to finished product.

Note: The above summarizes the product claims included in the original text. Patients should discuss any supplement or medication with their healthcare provider before use.

Practical summary — a four-point plan for a gout-safe summer

Control portions of seafood; avoid during acute and active chronic phases.
Choose gentle cooking (steam, boil, stew) and skip the broth.
Avoid alcohol, especially beer and huangjiu.
Hydrate and move — drink ≥2.5 L/day and keep active; consider evidence-based supplements only after consulting a clinician and checking for interactions.

When uric acid stays balanced, summer’s heat and tempting dinners don’t have to mean pain. With mindful eating, regular hydration, sensible lifestyle choices and careful monitoring, you can enjoy the season with lighter, freer steps.

References (as provided)

National Health Commission of the People’s Republic of China. Guidelines for Diet and Nutrition of Adults with Hyperuricemia and Gout [J]. General Practice Clinical and Education, 2024, 22(2):100–102.
Xu SJ, Weipult R, Lin SM, Li CK. Rapid identification of xanthine oxidase inhibitors in alfalfa using comparative metabolomics. Food Research International, March 2021;141:110170. doi:10.1016/j.foodres.2021.110170. Epub Jan 26, 2021. PMID: 33642026.
Zhang Ming, Xu Qiang, Xiao Fan, Sun Min. Effects of celery seed extract on serum uric acid and antioxidant capacity in hyperuricemic rats. Medical Information, 2018, Issue 13.