Gout is a painful disease caused by elevated levels of uric acid in the blood, or hyperuricemia. In some individuals, uric acid is not eliminated properly via the kidneys, causing the body to respond by forming crystals in the joints. Uric acid is a waste product that comes mostly from normal metabolic processes. Purines are nitrogen-containing substance found in some foods and are used to produce uric acid. Purine-rich foods must be limited to avoid hyperuricemia in individuals predisposed to gout.
Organ Meats and Seafood
Organ meats (especially those from sheep and pigs) such as liver and kidneys are high in purines. Seafood---particularly sardines, mussels, anchovies, mackerel and canned fish---can also be very high in purines.
Many individuals mistakenly believe that all protein-rich foods elevate blood levels of uric acid. However, in a study published in January 2005 in "Arthritis and Rheumatology," investigators concluded that findings from a nationally representative sample of U.S. adults suggest that high levels of meat and seafood consumption, not total protein intake, are associated with higher blood uric acid levels. In fact, protein-rich dairy product consumption is inversely associated with blood uric acid levels.
Poultry, Ham and Other Foods
Poultry and ham may be high in purines and should be eaten very sparingly, but these meats are not as harmful for uric acid build-up as red meats, with the exception of pork roast and bacon. Bacon is high in purines due to the processing it goes through. Chocolate, beans and mushrooms---particularly dried, edible mushrooms---are high in purines as well. Certain foods from the grains, starches and vegetable food groups offer a moderate purine content and should be limited. These other foods include yeasts, such as Brewer's and Baker's yeasts, peas, legumes, oatmeal, spinach, asparagus and cold cut meats.
Alcoholic Beverages
Alcoholic beverages worsen gout in two ways. Alcohol consumption increases the body's production of uric acid and impairs the kidney's ability to excrete uric acid. In a study published in the journal "Lancet" in 2004, researchers followed over 47,000 male participants over a 12-year span (1986-98) and administered questionnaires to investigate the relationship between alcohol consumption and gout risk. Alcohol intake was found to be strongly associated with an increased risk of developing gout. The risk varied substantially according to alcoholic beverage type. Beer was the worst offender, followed by spirits. Interestingly, even though heavy red wines are purine-rich, moderate wine drinking did not increase the risk.
References
- "Current Pharmaceutical Design"; Dietary factors and hyperuricaemia; N. Schlesinger; 2005
- Gout Pal: List of Purine-Rich Foods
- "Arthritis and Rheumatology"; Intake of purine-rich foods, protein, and dairy products and relationship to serum levels of uric acid: the Third National Health and Nutrition Examination Survey; H.K. Choi, S. Liu and G. Curhan; Jan 2005
- "Lancet"; Alcohol intake and risk of incident gout in men: a prospective study; H.K. Choi, K. Atkinson, E.W. Karlson, W. Willett and G. Curhan; Apr 2004
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