Shellfish such as lobster, shrimp and scallops are associated with increased risk of gout. Canned shellfish such as shrimp and oysters are equally high in purines. A 3 ½ ounces portion of fresh clams has 136 mg of purine while the same portion of canned clams has only 62 mg. Once again, if you have gout, you may want to choose canned over fresh.
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