Purine-rich foods may increase uric acid levels. Uric acid is a chemical formed when purines are completely broken down. This is a normal and healthy process, and uric acid is an important antioxidant that protects cells and blood vessels from damage. People suffering from gout overproduce or excrete too little uric acid, which may cause uric acid crystals to form on synovial joint fluid, resulting in arthritic joint pain.
Dr. Hyon Choi, lead researcher on a 2004 Massachusetts General Hospital epidemiological study, concluded that not all purine- and uric acid-containing foods are metabolized in the same way.
Red Meat
All red meats have high levels of purine. In terms of gout risk, eating too much red meat can be dangerous for people who have a hard time metabolizing and excreting uric acid.
Organ Meat
Organ meats, including sweetbreads, brains, kidney, heart and liver, produce very high amounts of uric acid and are especially bad for individuals suffering from gout.
Poultry and Game Meat
Game meats and fatty white meats are high in protein, and poultry, grouse and mutton have moderately high purine content. They should be eaten sparingly, but most are not as problematic as red meats. Turkey and venison have higher purine content and may produce more uric acid than most other poultry and game meats.
Pork
Foods containing uric acid and the compounds that metabolize into uric acid include most animal meats, especially bacon, which is very high in purines due to the processing used to prepare it for human consumption. Ham contains moderate amounts of uric acid-producing purine content and should be eaten in moderation.
Meat-related Foods
Meat-related foods, such as chicken or beef broth and bouillon might lead to increased levels of uric acid.
Fish
Certain fish are very rich in purines and produce high amounts of uric acid. Fish high in uric acid include herring, mussels, smelt, sardines, fish roe, mackerel, scallops, mackerel and trout. These fish should be eaten in moderation by most people and reduced or avoided if someone has been diagnosed with gout.
Anchovies, crab, lobster, oysters and shrimp are moderately high in uric acid.
Dairy
Dairy products can be high in purines. High-fat dairy foods such as whole milk, ice cream, butter and cheese may produce uric acids that contribute to gout, however, Dr. Choi's research suggests some dairy foods may lower the risk of gout.
To reduce purine intake and uric acid over-production, registered dietitian Alyse Levine recommends that people with high uric acid and a tendency to develop gout consume moderate amounts of protein and fat by replacing high-fat dairy products with low-fat or non-fat alternatives.
Yeast
Baker's and brewer's yeast and yeast supplements are very high in purines and can result in too much uric acid in the body.
Vegetables and Legumes
Plant-based foods that are rich in purines may contribute to an increase in uric acid. Vegetables with high purine content include asparagus, mushrooms, spinach and cauliflower. Dried and cooked garbanzo, lentil, kidney and fava beans are the legumes that are especially high in purines. Dr. Choi explains that plant purines are much safer than meat and fish purines.
Alcoholic Beverages
Alcoholic beverages, especially beer, are high in uric acid. Beer can raise the level of uric acid in the body in part because it is derived from grains and yeast. Yeast consumption may increase the chances a person developing gout. Beer and other alcoholic beverages should be eliminated from the diet of anyone suffering from gout and should be used sparingly by people concerned about consuming beverages that can increase the amount of uric acid in their bodies.
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