Diet and GoutSkip to the navigation
Purines (specific chemical compounds found in some foods) are broken down intouric acid. A diet rich in purines from certain sources can raise uric acid levels in the body, which sometimes leads togout. Meat and seafood may increase your risk of gout. Dairy products may lower your risk.
Foods to limit (very high in purines):
- Organ meats, such as liver, kidneys, sweetbreads, and brains
- Meats, including bacon, beef, pork, and lamb
- Game meats
- Any other meats in large amounts
- Anchovies, sardines, herring, mackerel, and scallops
Foods to eat occasionally (moderately high in purines, but may not raise your risk of gout):
- Fish and seafood (other than high purine seafood)
- Oatmeal, wheat bran, and wheat germ
Foods that are safe to eat (low in purines):
- Green vegetables and tomatoes
- Breads and cereals that are not whole-grain
- Butter, buttermilk, cheese, and eggs
- Chocolate and cocoa
- Coffee, tea, and carbonated beverages
- Peanut butter and nuts
Dairy products that may lower your risk of gout:
- Low-fat or nonfat milk
- Low-fat yogurt
If you have experienced a gout attack or have high uric acid in your blood (hyperuricemia), it may help to reduce your intake of meat, seafood, and alcohol.footnote 1
Changing your diet may help lower your risk of having future attacks of gout. Doctors recommend that overweight people who have gout reach and stay at a healthy body weight by getting moderate exercise daily and regulating their fat and caloric intake.
Primary Medical Reviewer Anne C. Poinier, MD - Internal Medicine
Martin J. Gabica, MD - Family Medicine
Kathleen Romito, MD - Family Medicine
Specialist Medical Reviewer Mary F. McNaughton-Collins, MD, MPH - Internal Medicine
Current as ofOctober 10, 2017
Current as of: October 10, 2017
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