Combining alcohol and seafood can be detrimental, especially for individuals at risk of or already suffering from gout. When the body ingests significant purines from food, metabolism produces uric acid. Alcohol, however, impairs the kidneys' ability to process and excrete uric acid, and can raise blood uric acid levels.
In essence, a meal rich in seafood and alcohol presents two simultaneous challenges to the body: an increased intake of uric acid-producing compounds coupled with a reduced capacity for uric acid elimination. For individuals with already high uric acid levels, this situation significantly elevates the risk of uncontrolled gout.
This concern escalates if such eating habits persist for several days. Sustained high uric acid levels allow urate crystals to accumulate in joints, triggering an inflammatory response that manifests as the characteristic pain, swelling, and redness of gout. For those with a history of gout, continuous indulgence in seafood and alcohol can precipitate an acute gout attack.
Beyond gout, excessive eating and frequent alcohol consumption can also lead to digestive issues such as bloating, indigestion, stomach pain, or diarrhea. Over time, a diet high in protein combined with alcohol is also detrimental to weight management, metabolism, and overall health.
In summary, experts widely caution that overeating any one food type or consuming excessive alcohol is harmful to health. Individuals should consume seafood in moderation, avoiding excessive amounts at one sitting. A diverse and balanced diet, providing all essential nutrient groups, is crucial. Seafood, meat, and other protein-rich foods can remain part of a diet in appropriate portions, rather than being completely eliminated. Regular physical activity during holidays is also important. Choosing suitable exercise forms and staying hydrated supports overall metabolic health.
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Photo: Thanh Ba |
Associate Professor, Doctor Nguyen Trong Hung
National Institute of Nutrition
