What Food Should You Avoid Eating If You Have Gout?

The National Arthritis Data Workgroup estimates that as many as 6.1 million Americans aged 20 or older have a least one gout attack during their lives, according to a study published in the January 2008 issue of "Arthritis & Rheumatism." Risk factors for developing gout, a form of arthritis, include obesity, male gender, age, family history, kidney disease, high alcohol consumption and diet. Individuals diagnosed with gout should consider limiting certain types of food to prevent future attacks.

Gout

Gout, a form of arthritis, develops when high levels of uric acid in the blood form crystals. Purines, a substance present in the body as well as in certain foods, break down into uric acid, which is normally dissolved in the blood and excreted in urine. The level of uric acid in the blood increases if the body produces too much, the patient eats large amounts of high purine foods, or the kidneys fail to excrete the substance normally. If uric acid crystals form, the patient experiences sudden, excruciating pain, redness, and inflammation in the big toe, ankle, or knee.

Seafood

Fish high in purines include anchovies, fish eggs, herring, mackerel, sardines, scallops, mussels, and shellfish. Other types of fish contain moderate levels of purines. According to a study published in the March 11, 2004 issue of the "New England Journal of Medicine," participants who reported eating 0.8 servings of lobster, shrimp, scallops, dark fish and canned tuna a day had a higher risk of developing gout than those who ate less seafood.

Meat

Study participants who ate an average of 2.5 servings of meat per day had a higher risk of developing gout, according to a March 11, 2004 report in the "New England Journal of Medicine." In fact, the risk increased by 21 percent for each additional serving of meat consumed per day. Reported consumption of meat included beef, pork, lamb, liver, sausage, salami, bacon, bologna, hamburgers, hot dogs, chicken, and turkey. However, only lamb, beef, and port consumption was associated with the increase in risk for gout. Although opinions differ about the role played by other proteins, including beans, peas, and dairy products, this study suggests that eating vegetable proteins did not increase the risk of gout and consumption of dairy products seemed to protect against gout.

Sugar

Data from a study of 14,761 adults suggested that drinking sugar-sweetened soft drinks increases the level of uric acid in the blood, according to a January 15, 2008 report published in "Arthritis & Rheumatism." Drinking diet sodas, however, does not affect uric acid levels. Another issue related to sugar consumption and gout is the increased risk of gout that comes with obesity.