Okiami (krill)
Also listed as: Okiami (krill), raw
Okiami (krill) is higher risk. Keep portions small and occasional, especially during a flare. A typical 113 g serving has about 255 mg of purines, about 64% of a ~400 mg working daily target.
General information, not a substitute for advice from your doctor or dietitian.
How much can I eat?
A typical serving is about 113 g, which delivers 255 mg of purines, or about 64% of a ~400 mg working daily target.
Whole fruit is not treated like added sugar here, but the reason is portion, not chemistry: in the one trial that matched the dose, fruit fructose raised uric acid about as much as a drink did. A fruit serving simply delivers less fructose than a glass of juice does. The 2020 ACR guideline does not advise limiting fresh fruit.
Evidence: Ayoub-Charette et al., J Nutr 2021 (fructose by food source) · White et al., Am J Clin Nutr 2018 (whole apple vs. a fructose drink, matched dose)
You could have up to about 3 oz (90 g) before this reaches half a ~400 mg working daily purine target.
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
Higher risk. Keep portions small and occasional, especially during a flare.
Per 100 g (for comparison)
High for gout (150–300 mg/100g).
Moderate for gout (3–8 g/100g).
Processing: NOVA 1 of 4 (unprocessed or minimally processed). How processing affects the grade.
Eating okiami (krill) as part of a bigger dish? The Dish Decoder grades the whole plate, ingredient by ingredient.
Make it safer
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