Gout is caused by a build-up of crystallized uric acid in the joints. Uric acid is a waste product created when foods high in protein and purine break down. Eating foods that produce uric acid can lead to attacks of gout in some people. If you have problems with gout, eliminating or reducing the amount of these foods in your diet can prevent further attacks.
Meat
Some sources of protein such as beef, pork, lamb and organ meats produce uric acid during digestion and can lead to flare-ups of gout. Bacon, turkey and veal are also high purines. Limit these foods in your diet to reduce attacks of gout. The Mayo Clinic suggests getting protein from low-fat dairy sources, eggs and tofu, as these products may protect against flare-ups.
Alcoholic Beverages
Some alcoholic beverages, such as beer and red wine, contain purines and can lead to high levels of uric acid in the blood in addition to dehydration. Beer contains a chemical called guanosine, a form of purine that is readily absorbed by the human body. If you suffer from gout, restrict alcoholic beverages or eliminate them completely from your diet. Recommended fluid intake is 8 to 16 cups per day, at least half of which should be water.
Seafood
Seafood can be high in purines and may aggravate gout or lead to further attacks in some people. Fish and shellfish such as cod, mussels, scallops, herring, anchovies, sardines and fish eggs contribute to high levels of uric acid in the blood.
Foods That May Help
Some alternative dietary methods may reduce the amount of uric acid in the blood. Regular or decaffeinated coffee has properties that reduce uric acid levels, although how this occurs is currently unknown. Vitamin C is useful in lowering uric acid levels; take it as a supplement or obtain it through fruits and vegetables such as strawberries, citrus, broccoli and bell peppers. According to the Mayo Clinic, cherries and other dark-colored fruits also lower levels of uric acid. Please consult your doctor before starting any new therapy.
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