Gout risk is higher in people who eat purine-rich foods as they increase uric acid levels. Purines are a chemical compound found in some foods, and gout is a condition that affects the joints and the musculoskeletal system. It is a form of inflammatory arthritis caused by an excess of uric acid—the product of metabolic processes. When purines are metabolized, they create uric acid, so a diet rich in purines can create an excess amount of uric acid and contribute to gout.
Gout is often referred to as the rich man’s disease because foods high in purine, such as red wine and red meat, are deemed “rich.” Gout can very well be prevented if you are mindful of the foods you are eating. It can be very painful, and even a bed sheet on top of an infected joint can cause severe pain. Numerous studies link a purine-rich diet to gout.
One study examined new cases of gout among 47,150 men with no prior history of the condition. The men were followed for 12 years. A questionnaire was used to determine if the men fit the criteria of gout based on an American College of Rheumatology survey. Every four years, diet was assessed with a food-frequency questionnaire.
The end results of the study revealed 730 of the 47,150 men developed gout. The highest risk factors for the development of gout were meat and seafood consumption. Low risk was found in those who consumed dairy products. Although purine-rich foods increase the risk of gout, no increased risk was seen in men who consumed vegetables rich in purines.
In another study, researchers conducted a case-crossover to determine the risk of purine-rich foods as they contribute to gout. This study followed individuals who were already diagnosed with gout for one year online. Participants were asked questions about gout attacks, such as when they occurred, symptoms and signs of the attack, and medications they may be on, to name a few.
The results uncovered that even moderate consumption of purine-rich foods is enough to cause nearly five times as many reoccurring gout attacks. The researchers suggest that to avoid ongoing gout attacks, patients with gout should avoid and minimize their intake of purine-rich foods.
Whether you already have gout or you’re looking to prevent the painful form of arthritis, there are food recommendations for your diet to reduce future attacks or lower your risk. Here is what you need to keep in mind.
Lose weight: Being overweight increases the risk of developing gout, so losing weight can lower your chances. Reducing calories and avoiding purine-rich foods are both good ways to lose weight.
Complex carbohydrates: Avoid complex carbohydrates. Instead, incorporate more fruits, vegetables, and whole grains into your diet.
Water: Staying hydrated will prompt urination, which can help expel extra uric acid. Furthermore, staying hydrated has also been linked with fewer gout attacks.
Fats: Minimize saturated and trans fats found in processed foods and red meat.
Protein: Protein should be consumed in the form of lean meat, fish, and poultry. There are vegetable sources of protein that you should also consider.
High-purine vegetables: Studies showed that vegetables high in protein do not increase gout risk: therefore, you can still consume foods such as spinach, beans, and mushrooms.
Organ and glandular meat: Avoid meats such as liver and kidney, which are high in purines.
Selected seafood: Research showed only some seafood can increase the risk of gout. Avoid seafood such as mussels, trout, scallops and tuna, which are higher in purines.
Alcohol: Metabolization of alcohol can contribute to uric acid which causes gout.
Coffee: Some research shows that moderate coffee consumption can reduce the risk of gout. Speak to your doctor about coffee consumption if you have other medical conditions.
Cherries: Some research has linked cherry consumption with reduced gout attacks.
The below lists daily foods in our diet grouped by their risk of increasing gout and gout attacks.
|Food Sources of Purine||Total Purine Content(mg/100g)|
|lamb, roasted, chop||127.5|
|Pork, roasted, chop||119.0|
|Fish, white, fresh||115.9|
|Purine Sources||Total Purine Content(mg/100g)|
|Chicken organs and parts|
|Pork, beef, and lamb organs|
|Meat products||Total purine content(mg/100g)|
|Purine food sources||Total purine content(mg/100g)|
|Alcohol||Total Purine Content(mg/1 Liter)|
|Traditional British beers||20.3 – 27.5|
|Dried Legumes||Total Purine Content(mg/100g)|
|Great northern bean||213|
|Small white bean||202|
|Large lima bean||149|
|Baby lima bean||144|
|Seasonings and Supplements||Total Purine Content (mg/100g)|
|Soy sauce, dark color||45.2|
|Soy sauce, light color||55.3|