Hippocrates described gout arthritis in 5th century B.C., according to Johns Hopkins Arthritis Center. Gout occurs when uric acid, a by-product of protein metabolism, is elevated in patients' blood. It can cause sudden episodes of severe painful joint swelling and inflammation. Because Johns Hopkins estimates 62 percent of patients will have another attack within the year, understanding and following diet recommendations is important.
Organ Meats
Uric acid is formed by the breakdown of foods and blood levels are regulated by the kidneys. When there is a breakdown in this process, uric acid increases. Limiting consumption of foods high in purines is the dietary goal of those with gout. While brains, kidneys, hearts and sweetbreads or the thymus gland of animals may not be part of a routine diet they are particularly high in purines. More common foods containing high levels of purines are veal, bacon, liver and broths.
Seafood and Fish
While many people, have heard of restricting meat and alcohol for gout relief, restriction of fish is not as well known. There are several seafoods that have high purine levels including herring, sardines and anchovies. Mussels and scallops are also to be avoided. Swimming fish trout and haddock are included on the high purine food lists.
Poultry
Wild poultry has exceptionally high purine levels. Delicacies such as grouse, goose, pheasants and partridge can cause an unpleasant flare-up of gout. Those with gout should plan to limit their turkey consumption due to its purine content.
Alcohol
Stress and alcohol interact with purines in the diet by increasing the protein metabolism that is responsible for gout attacks. Beer, wine and hard alcohol should be avoided by those with gout.
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