Diet

Diet plays a role in the management of gout. Foods rich in purines, as well as large amounts of foods containing a moderate concentration of purines, should be avoided as they increase the amount of uric acid in the blood and may trigger a gout attack. See the sidebar for a list of foods containing purines.

Purines are the very basic molecular building blocks of DNA and RNA. As the body breaks down purines in foods - uric acid is formed.

It is best to base your diet on low-purine foods such as low-fat dairy products, fresh fruit and vegetables, nuts and grains. It is important to work with your physician and/or a certified dietitian to determine the diet that is appropriate for you.

High-Purine Content

Gout patients should consume foods in this group sparingly

Anchovies
Beer
Bouillon (meat based)
Brains
Broth (meat based)
Clams
Consommé
Goose
Grain alcohol
Gravy
Heart
Herring
Kidney
Lobster
Mackerel
Meat extracts
Mincemeat
Mussels
Oysters
Partridge
Roe (fish eggs)
Sardines
Scallops
Shrimp
Sweetbreads
Yeast (baker's and brewer's) taken as a supplement

Moderate-Purine Content

Gout patients should limit their consumption of foods in this group

Beans, dried
Fish (except those in the high-purine content list)
Lentils
Meat (except those in the high-purine content list)
Mushrooms