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What foods should people with gout avoid?
Uric acid is formed when proteins in the food we eat, called purines, are broken down. Therefore, there has been a great deal of interest in dietary management of gout by avoiding foods high in purines. However, a diet very low in purines is extremely difficult to follow, because purines are a natural part of many healthy foods. Even when a diet very low in purines is followed strictly, the uric acid level in the bloodstream is only slightly lowered.
The following dietary principles are important in the management of gout:
Gout is associated with obesity, and significant weight loss can dramatically improve the management of gout. A calorie-reduced diet is helpful for weight loss.
A diet low in saturated fat, with increased protein and replacement of refined carbohydrates (for example, sugar, white bread, potatoes) with complex carbohydrates (such as vegetables and whole grains) reduces the serum uric acid.
Decreased consumption of seafood and red meat.
The consumption of low-fat dairy products decreases the risk of gout.
Drinking beer and liquor increase the risk of gout. However, drinking wine does not appear to increase the risk of gout.
In one study, consumption of fresh cherries was associated with a 35% decreased risk of gout. Some people believe that black cherry juice or dried cherries have the same effect, but this has not been proven.
Drinking beverages sweetened with sugar or high fructose corn syrup increases the risk of gout.