Joint pain stems from various causes, including gout, osteoarthritis, or other forms of arthritis. Whether seafood should be avoided depends on the specific condition and its progression.

Seafood is a rich source of omega-3, calcium, vitamin D, and high-quality protein. These nutrients help reduce inflammation, maintain bone density, support motor function, and alleviate joint pain and stiffness. However, individuals with gout must limit seafood high in purines, as this can trigger acute gout attacks. Patients should consume less than 100 mg of purines from seafood daily, with a maximum of two servings per week.

People with joint conditions should consume seafood in reasonable amounts to ensure nutritional balance. *Photo: Dinh Dieu*

For those with osteoarthritis or arthritis unrelated to gout, complete avoidance of seafood is unnecessary. Instead, consume it in moderation and distribute it throughout the week. Prioritize fatty marine fish rich in omega-3, such as salmon, mackerel, and sardines. Limit dried seafood and offal, and avoid pairing seafood with alcohol. When preparing seafood, boiling or steaming is recommended to retain nutrients without needing excessive seasoning.

Regular supplementation with specific joint nutrients can also be beneficial. These include undenatured type two collagen, hydrolyzed collagen peptide, eggshell membrane, turmeric root extract, and chondroitin sulfate. These compounds aid in regenerating joint cartilage and reducing inflammatory pain associated with osteoarthritis and arthritis. They also support the protection of the synovial membrane, enhancing joint durability and flexibility.

Doctor Hoang Quyet Tien, from the Medical Information Center at Tam Anh General Hospital in TP HCM.