Fresh Anchovy
Fresh Anchovy is higher risk. Keep portions small and occasional, especially during a flare. A typical 85 g serving has about 258 mg of purines, about 65% of a ~400 mg working daily target.
General information, not a substitute for advice from your doctor or dietitian.
How much can I eat?
This food is very concentrated, so a small serving goes a long way. We don't suggest a larger amount.
Portion size is what matters most here, and it’s easy to misjudge by eye. A kitchen scale makes it simple.
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Why grade D
Eating omega-3-rich fatty fish is associated with fewer recurrent gout flares, independent of purine intake; the benefit is from whole fish, not fish-oil supplements.
This benefit does not change the grade. Fresh Anchovy is still graded D on purine, so keep the portion small and occasional.
Per 100 g and processing
Per 100 g (for comparison)
Very high for gout (> 300 mg/100g).
Low for gout (< 3 g/100g).
Processing: NOVA 1 of 4 (unprocessed or minimally processed). How processing affects the grade.
Diet is part of the picture, not all of it
For most people the body makes the majority of its own uric acid. Food contributes the smaller share. Eating well lowers your risk and helps you feel in control, but for many people diet alone does not bring uric acid down enough to stop flares. Medication often does the heavy lifting. Use these grades to make easier daily choices, and work with your doctor on the full plan.
Make it safer
Lower-risk picks that fill the same spot.
Other forms of anchovy
The most common form of anchovy is first.
More from Fish
Engawa (fish-fin meat)
Engawa (flesh of fish fins)
Fish Roe
Roe, mixed species, raw
Roe (flying fish, in soy sauce)
Monkfish
Monkfish, raw
Arabesque Greenling
Arabesque greenling, raw
Ayu
Ayu, raw
How did fresh anchovy go for you?
Reader experiences, not medical advice. The grade above comes from published data.