Foods and drink don't contain uric acid, but they can contain purines, which break down into uric acid in your blood. Diets high in purines can raise uric acid levels, associated with two different disorders: gout and uric acid kidney stones. Around 90 percent of people who develop health problems from high uric acid levels don't excrete uric acid properly, either because of a genetic issue with the kidney or because of kidney dysfunction, Johns Hopkins Health alerts explains. Limiting your intake of purines can help to keep you healthy if you're prone to either of these conditions.
Alcohol
Although most doctors recommend that you avoid all alcohol if you're prone to high uric acid levels, beer is the only type of alcohol that contains large amounts of purines, according to Johns Hopkins. Drinking moderate amounts of wine does not raise your uric acid in the same way that beer does. However, because alcohol can interfere with your body's elimination of uric acid, MayoClinic.com states, don't drink more than one drink three times a week.
Meats
All meats contain purines, but organ meats such as liver, kidney, sweetbreads and brains contain the most; eat them sparingly, if at all, if you're prone to high uric acid levels. Also, limit red meat such as beef, pork and lamb products. Game meats such as duck, goose and partridge, mincemeat, gravies and bouillon are also high in purines. People who ate meats with the highest purine concentration were 40 percent more likely to develop gout compared to those who ate the least, in a study of 47,150 men conducted by the University of Massachusetts. Limit meat intake to between 4 and 6 oz. daily.
Seafood
Fish such as anchovies, fish eggs, herring, sardines and mackerel also contain large amounts of purines. Fatty fish such as tuna, lobster, mussels, scallops and shrimp also have high levels. People who ate seafood high in purines increased their risk of developing gout by 50 percent in the University of Massachusetts study.
Vegetables
Some vegetables contain moderate amounts of purines but don't appear to increase the risk of gout, Johns Hopkins reports. Consume asparagus, beans, cauliflower, mushrooms and green peas and spinach in moderation, registered dietitian Gloria Tsang of HealthCastle recommends.
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