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,
Meats, including bacon, beef, pork, and
Any other meats in large
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
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
Butter, buttermilk, cheese, and
Chocolate and cocoa
Coffee, tea, and carbonated
Peanut butter and nuts
Dairy products that may lower your risk of gout:
Low-fat or nonfat milk
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.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.
Gomez FE, Kaufer-Horwitz M (2012). Medical nutrition therapy for rheumatic disease. In LK Mahan et al., eds., Krause's Food and the Nutrition Care Process, 13th ed., pp. 901–922. St Louis: Saunders.
How this information was developed to help you make better health decisions.