5 Foods Patients With Gout Should Avoid
Reducing or eliminating these foods may help control gout and minimize frequency of attacks.
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Hyperuricemia is in part driven by modifiable dietary habits. Reducing or eliminating the 5 foods discussed in this slide show may help control gout and minimize frequency of attacks.
Dietary triggers for gout come from 3 main sources.
RR, relative risk.
A 2013 meta-analysis of 17 studies involving 42,924 patients with gout found significantly higher risk of gout in people who had more than 3 drinks per day (RR = 2.64), compared with those who had less than 1 drink per day (RR = 1.16).
Reduced consumption of purine-rich protein sources is recommended.
Pork has lower levels of purines than other types of meat but should still be eaten in moderation. Similarly, chicken has lower levels than turkey and duck, but moderate consumption is advisable.
Other types of fish and shellfish, such as salmon, crab, shrimp, oysters, and lobster, have lower levels of purine, and can be eaten in moderation.
A 2015 study of gout triggers created a stir when it reported an increase in serum urate levels with each weekly serving of tomatoes. It was conducted among the New Zealand Maori, Ngati Porou Maori, and New Zealand Pacific Island people, who have a high rate of gout.
[Editor’s note: For more details about the study by Flynn and colleagues, please refer to Should Gout Patients Avoid Tomatoes?]
