Diet and Gout [en Español]
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Purines (specific chemical compounds found in some foods) are broken down into uric acid . A diet rich in purines from certain sources can raise uric acid levels in the body, which sometimes leads to gout . Meat and seafood may increase your risk of gout. Dairy products may lower your risk.
Foods to limit (very high in purines):
- Organ meats, such as liver, kidneys, sweetbreads, and brains
- Meats, including bacon, beef, pork, and lamb
- Game meats
- Any other meats in large amounts
- Anchovies, sardines, herring, mackerel, and scallops
Foods to eat occasionally (moderately high in purines, but may not raise your risk of gout):
- Fish and seafood (other than high purine seafood)
- Oatmeal, wheat bran, and wheat germ
Foods that are safe to eat (low in purines):
- Green vegetables and tomatoes
- Breads and cereals that are not whole-grain
- Butter, buttermilk, cheese, and eggs
- Chocolate and cocoa
- Coffee, tea, and carbonated beverages
- Peanut butter and nuts
Dairy products that may lower your risk of gout:
- Low-fat or nonfat milk
- Low-fat yogurt
If you have experienced a gout attack or have high uric acid in your blood (hyperuricemia), it may help to reduce your intake of meat, seafood, and alcohol. footnote 1
Changing your diet may help lower your risk of having future attacks of gout. Doctors recommend that overweight people who have gout reach and stay at a healthy body weight by getting moderate exercise daily and regulating their fat and caloric intake.
Primary Medical Reviewer Anne C. Poinier, MD - Internal Medicine
Specialist Medical Reviewer Nancy Ann Shadick, MD, MPH - Internal Medicine, Rheumatology
Current as ofAugust 21, 2015
Current as of: August 21, 2015
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