What to Eat (and Avoid) When You Have Gout

Gout is a form of inflammatory arthritis caused by high levels of uric acid in the blood. Since uric acid is produced when the body breaks down Purines, managing your diet is the most effective way to prevent painful flare-ups.

1. Foods to Avoid (High Purine Content)

These foods significantly increase uric acid levels and should be strictly limited:

• Organ Meats: Liver, kidneys, sweetbreads, and brain.
• Certain Seafood: Sardines, mackerel, shellfish, scallops, and shrimp.
• Red Meat: Beef, lamb, and pork (limit portion sizes).
• Alcohol: Especially beer and grain spirits, which trigger gout attacks.
• Sugary Drinks: Beverages high in high-fructose corn syrup (sodas and processed juices).

2. Foods to Eat in Moderation (Medium Purine)

• Poultry: Chicken and turkey.
• Certain Vegetables: Spinach, asparagus, mushrooms, and cauliflower (research shows plant-based purines are less likely to trigger attacks than animal-based ones).
• Beans and Lentils.

3. Gout-Friendly Foods (Low Purine & Beneficial)

• Low-Fat Dairy: Milk and yogurt can actually help lower uric acid levels.
• Complex Carbohydrates: Whole grains, brown rice, and oats.
• Vitamin C Rich Fruits: Especially Cherries and berries, which may help reduce inflammation and uric acid.
• Healthy Fats: Olive oil and nuts.

Crucial Tip: Stay Hydrated!
Drinking 8-12 cups of water daily helps your kidneys flush out excess uric acid from your system.

Self-Care and Prevention

1. Maintain a healthy body weight, but avoid "crash diets" as rapid weight loss can temporarily spike uric acid levels.
2. Exercise regularly (low-impact activities like swimming or cycling are best for joints).
3. Take prescribed medications such as Allopurinol or Febuxostat consistently as directed by your physician.

Note: If you experience sudden, severe joint pain, redness, or swelling, please consult a specialist at the Rheumatology Clinic immediately.