Gout is a complex form of arthritis characterized by a sudden and severe attack of pain, redness and tenderness in the joints, often affecting the joint at the base of the big toe. Gout occurs when high levels of uric acid in your blood cause crystals to form and build up around the joints. By eliminating or reducing your intake of certain foods, you can limit the amount of uric acid your body produces and help prevent attacks or reduce their severity.
Animal Proteins
The body produces uric acid when it breaks down purines that occur naturally in the body and are also obtained from eating certain foods. High-purine foods, such as liver, herring, mackerel and anchovies, should be either avoided or severely limited in the diet. Limit your intake of beef, pork and lamb and salmon, mackerel, tuna, lobster, scallops and shrimp to 4 to 6 oz. a day.
Alcohol
Limit or avoid alcohol because it interferes with the body's ability to eliminate uric acid. Beer, in particular, has been linked to gout attacks. Have only one or two 5-oz. servings of alcohol a day.
Sugar
Because sugary foods are high in calories, they make it easy for people to eat more than will be burned off. According to MayoClinic.com, there is debate over whether sugar raises uric acid levels; however, sugar should be limited or avoided because it is linked to obesity and weight gain.
Acid-Forming foods
During a gout flare-up, avoid all acid-forming foods such as artificial sweeteners, soft drinks, flour, sugar, chocolate, coffee, black tea, white rice and vinegar.
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