What Foods Should You Avoid With Gout?

By Brittany Poulson, MDA, RDN, CD, CDCES
Updated on November 17, 2024
Medically reviewed by Stella Bard, MD

Table of Contents
View All
Table of Contents

• Food & Gout
• Foods to Avoid
• Foods to Eat
• Meal Plan

For individuals managing gout, a painful form of arthritis, dietary choices play a pivotal role in controlling symptoms and preventing flare-ups. A key recommendation involves meticulously avoiding or significantly limiting foods that are inherently high in purines, such as red meat, alcoholic beverages, and specific varieties of fish and shellfish. These particular foods have a direct impact on the body’s uric acid levels, potentially leading to an accumulation of uric acid crystals within the joints, which triggers the characteristic pain and inflammation associated with a gout attack.

Conversely, adopting a diet rich in low-purine foods can be immensely beneficial for those with gout. Incorporating items like whole grains, a wide array of vegetables, low-fat dairy products, and foods abundantly rich in vitamin C can contribute significantly to symptom management and overall well-being. This comprehensive guide will delve into the critical connection between purines and gout, meticulously outline which foods to steer clear of, highlight beneficial dietary inclusions, and offer practical strategies for integrating these nutritional insights into your daily life to better manage gout symptoms effectively.

Verywell / Alexandra Gordon

How Foods Affect Gout

Gout, a distinct and often debilitating form of arthritis, arises when an individual experiences hyperuricemia, a condition characterized by abnormally elevated levels of uric acid within the body. This inflammatory condition is a significant health concern, with researchers in both the United Kingdom1 and the United States identifying gout as the most prevalent type of inflammatory arthritis affecting their respective populations.2 Understanding the origins and contributing factors to gout is crucial for effective management.

While gout can stem from a complex interplay of possible causes, including inherited genetic predispositions and various underlying medical conditions, the profound influence of one's diet on the onset and severity of gout flares cannot be overstated. Clinical observations and epidemiological studies consistently demonstrate a direct correlation between dietary habits and uric acid levels. This intricate connection highlights why specific food choices are central to both the prevention and effective management of this painful joint condition.

For instance, a higher incidence of gout tends to be observed in cultures where traditional dietary patterns frequently involve the consumption of substantial quantities of red meat, highly processed foods, sugary items, and other foods particularly rich in purines. This suggests a strong dietary link that warrants careful consideration for those susceptible to or already living with gout. Recognizing these patterns empowers individuals to make informed choices that can significantly impact their joint health and overall well-being.

Intriguingly, research has consistently highlighted the profound influence of dietary patterns on gout risk. A notable 2017 study meticulously compared the impact of a typical Western diet versus the Dietary Approaches to Stop Hypertension (DASH) diet on gout incidence in men. This study revealed a compelling correlation: adherence to the DASH diet was associated with a significantly lower risk of gout, while, conversely, the Western diet was strongly linked to an elevated risk of developing this painful condition.4 This underscores the critical role of comprehensive dietary adjustments in both preventing and managing gout.

Purines represent a class of chemical compounds that are naturally present both within the human body and in various foods we consume. They play a fundamental role in cellular processes, but their metabolism is directly linked to uric acid production. When your digestive system efficiently breaks down purine-rich foods, uric acid is generated as a metabolic byproduct. While the body typically reabsorbs the majority of this uric acid, the remaining portion is effectively excreted, or passed from the body, primarily through urine and feces.5 This delicate balance is vital for maintaining healthy uric acid levels.

However, the body’s metabolic pathways are often challenged when faced with exceptionally high levels of purines from dietary sources. This overload can lead to a buildup of uric acid, resulting in hyperuricemia. While consuming high-purine foods can independently contribute to elevated uric acid, this condition is considerably more probable when such dietary habits intersect with existing underlying health conditions. These include chronic kidney disease, diabetes, hypertension (high blood pressure), psoriatic arthritis, or recent experiences such as infection, injury, or surgery.

What Foods Should You Avoid With Gout?

If you have been diagnosed with hyperuricemia or gout, it is highly advisable to consult with your healthcare provider regarding the strategic avoidance or limitation of foods known to be high in purines. Making informed dietary adjustments is a cornerstone of effective gout management, as these particular food items are strongly implicated in increasing uric acid levels and triggering painful gout flare-ups. Implementing these dietary modifications can significantly contribute to preventing and managing the recurrent attacks of gout, thereby improving your quality of life.

The primary categories of foods and beverages to either eliminate or strictly limit from your diet if you are managing gout include: 6

• Sugars and fruit high in fructose
• Sugary beverages
• Processed foods
• Red meat and organ meat
• Certain fish and shellfish
• Alcohol
• Yeasts

Consciously removing or reducing the intake of these specific foods and drinks from your daily diet can play a crucial role in both preventing the onset of gout attacks and effectively managing existing flare-ups. This proactive approach to dietary modification is a powerful tool in mitigating the discomfort and progression of gout, offering a tangible path toward better symptom control and long-term joint health.

Sugars and Fruit

Scientific evidence increasingly points to sugar, particularly fructose, as a significant contributor to elevated uric acid levels in the bloodstream. Fructose, a natural form of sugar present in many foods, is also frequently added to processed products in the form of high-fructose corn syrup. Consequently, making a conscious effort to avoid or limit foods rich in fructose may prove to be a beneficial strategy in alleviating and managing gout symptoms. This dietary adjustment directly targets a known metabolic pathway linked to uric acid production.

Fruit juices and beverages sweetened with added sugars have been consistently linked to an increased incidence of hyperuricemia and gout.7 While some fruits naturally contain high levels of fructose, more research is needed to definitively determine if consuming whole fruits has the same detrimental effect as consuming fruit juices and other sugar-sweetened drinks. The fiber and other nutrients in whole fruits may modulate fructose absorption, leading to a different metabolic response compared to the concentrated sugars in juices.

Therefore, if you are living with gout, it is not necessary to eliminate all fruits from your diet entirely, as many offer valuable nutrients. However, strategic adjustments can be helpful. It is generally recommended to avoid or significantly limit fruit juices due to their concentrated sugar content. Additionally, it may be beneficial to limit fruits that are particularly high in fructose, such as apples, pears, mangoes, figs, watermelon, and dried fruit.8 The most effective approach involves closely monitoring how these specific dietary changes influence your individual gout symptoms, allowing for personalized adjustments.

What's One Serving of Fruit?

• A small apple or orange
• A small banana (less than 6 inches long)
• 4 ounces (1/2 cup) of juice
• 1 ounce (a palmful) of dried fruit
• A half-cup of fresh fruit

Sugar in Beverages

Sodas and other sugary beverages are commonly referred to as "empty-calorie" foods because they offer virtually no beneficial nutrients while contributing a substantial amount of calories to your daily intake. Beyond their nutritional deficit, these drinks also pose a significant risk factor for gout flare-ups. Their high sugar content, particularly fructose, can disrupt uric acid metabolism, making them a prime target for avoidance in a gout-friendly diet.

A comprehensive 2020 research review meticulously analyzed multiple studies investigating the intricate relationship between fructose found in sugar-sweetened beverages and the development of gout. This extensive review concluded that these types of drinks are significantly associated with a heightened risk of both gout and hyperuricemia.9 This robust finding underscores the importance of minimizing their consumption. Along with fruit juices, it is advisable to avoid or severely limit the intake of carbonated sodas, energy drinks, sports drinks, and overly sweet coffee concoctions.

Processed Foods

The ubiquitous modern Western diet is frequently characterized by a high reliance on processed foods and refined carbohydrates. This dietary pattern has been consistently linked not only to an increased risk of gout but also to a range of other serious health conditions. These include the development of Type 2 diabetes, various forms of heart disease, and the pervasive issues of weight gain and obesity. The detrimental effects of such diets extend far beyond joint health, impacting overall metabolic well-being.

By strategically avoiding highly processed foods and beverages rich in refined carbohydrates, you can proactively contribute to limiting the development of gout and mitigating its painful symptoms. This dietary shift can also have broader positive implications for your general health. Foods to consciously eliminate or significantly reduce from your diet include candies, baked goods such as muffins, pastries, cookies, and cakes, white bread, chips and crackers, ice cream, many frozen meals, and fast food items.

Red Meat and Organ Meat

Red meat and organ meats are distinctly classified as high-purine foods, making them a primary dietary concern for individuals susceptible to gout. Extensive research has consistently demonstrated that the consumption of these particular foods can significantly elevate the risk of developing high uric acid levels, thereby directly contributing to the incidence of painful gout episodes.3 The purine content in these meats is substantial, leading to a greater burden on the body's uric acid excretion system.

To effectively limit your risk of gout flares, it is imperative to maintain a very low intake of specific red meats and all types of organ meats. These include beef, bison, venison, and other wild game. Organ meats such as liver, heart, sweetbreads, tongue, and kidney should be particularly avoided.11 Furthermore, it is important to be aware that many meat-based soups, rich gravies, and processed meats like salami and pepperoni also contain high levels of purines and can similarly increase the risk of gout flare-ups. Notably, chicken has moderate purine levels and may be consumed in moderation.12

Getting Enough Protein Without Meat

You can still get enough protein in your diet while limiting the amount of animal protein you eat. Eggs, beans, nuts, low-fat dairy, tofu, and some (but not all) seafood are good choices.

Fish and Seafood

While many types of fish and seafood are generally considered healthy, certain varieties are notably high in purines and should be carefully avoided when adhering to a gout-friendly diet. Other types of seafood, which possess moderate purine levels, can be included in limited quantities, typically restricted to less than 6 ounces per day. This nuanced approach allows for some flexibility while prioritizing the management of uric acid levels.

Fish and Seafood to Avoid

• Anchovies
• Codfish
• Haddock
• Halibut
• Herring
• Jack mackerel
• Mussels
• Sardines
• Trout
• Tuna

Fish and Seafood in Moderation

• Lobster
• Crab
• Shrimp
• Oysters
• Clams
• Salmon

Fatty fish, such as tuna and salmon, are widely recognized for being excellent sources of omega-3 fatty acids, which are generally lauded for their overall health benefits. However, it is crucial to note that these fish also contain higher levels of purines. Interestingly, some research suggests that fish abundant in omega-3 fatty acids (though not omega-3 supplements) may be linked to a reduced risk of gout flare-ups. This apparent paradox indicates that the overall nutritional profile of certain foods, rather than just their purine content, might influence gout risk. More comprehensive research is still needed to fully elucidate these intriguing findings.13

Alcohol

The consumption of alcohol is consistently and significantly associated with an elevated risk of gout and subsequent flare-ups. Consequently, it is strongly recommended that individuals managing gout completely avoid alcohol when following a low-purine dietary regimen. Specific alcoholic beverages that should be entirely excluded due to their direct impact on uric acid metabolism and gout incidence include beer, hard liquor, and other grain alcohols. These beverages are known to either increase uric acid production or hinder its excretion.

Wine, in contrast to other alcoholic beverages, has historically been perceived as having lower purine levels and has often been considered "safe" for moderate consumption by individuals with a history or risk of elevated uric acid levels. However, more recent and rigorous research challenges this long-held belief. A comprehensive study involving 724 individuals with a history of gout who consumed various types of alcohol yielded compelling results. This study revealed that wine, beer, and hard liquor were all independently associated with a higher risk of gout flare-ups.14 This association held true even with moderate amounts of consumption, though the risk was notably amplified in individuals who also consumed high-purine foods and were on certain medications. This evidence suggests a more cautious approach to all alcohol types for gout sufferers.

Is There a Genetic Link to Developing Gout?

Studies have shown that genetics may contribute to your risk of gout, including how alcohol consumption may affect you. A study of 114,540 adults in Taiwan suggests that alcohol use, combined with a specific genetic profile, raises the risk of high uric acid levels. More research is needed to understand how genetics is at work in these cases.15

Yeasts

Certain types of yeasts and yeast extracts are particularly rich in purines, making their avoidance a crucial component of a gout-friendly diet. Individuals managing gout should therefore diligently steer clear of foods and dietary supplements that contain these ingredients. Yeast extract, a common flavor enhancer, can be found in a surprising variety of processed foods, often without being immediately obvious.

It is important to carefully examine food labels for the presence of yeast extract in products such as certain soy sauces, canned soups and stews, various frozen dinners, and many salty snack items. Being vigilant about identifying and eliminating these hidden sources of purines can significantly contribute to better uric acid control and reduce the likelihood of gout flare-ups. This attention to detail in food selection is a key strategy for effective gout management.

What Foods Can You Eat With Gout?

Beyond understanding which foods to avoid, adopting a proactive approach to your diet by incorporating specific foods can actively contribute to lowering uric acid levels. This dietary strategy not only helps to alleviate existing gout flare-ups but also plays a crucial role in preventing future attacks, promoting long-term joint health. By making deliberate choices, individuals can harness the power of nutrition to mitigate the effects of gout and improve their overall well-being.

The following food categories have been identified through research and clinical experience as beneficial additions to a gout-friendly diet. These items are thought to aid in the management of gout by either directly reducing uric acid levels or by helping to minimize overall purine intake, thereby contributing to a more balanced internal environment less conducive to gout symptoms.

• Cherries
• Foods high in vitamin C (e.g., oranges, spinach, kale)
• Coffee
• Low-purine foods (e.g., whole grains, vegetables, plant-based protein like nuts and legumes)
• Low-fat dairy
• Water

Cherries

Cherries have garnered significant attention in scientific studies for their remarkable potential in both preventing and effectively managing gout. The vibrant deep red color characteristic of cherries is attributed to naturally occurring compounds known as anthocyanins, which are potent antioxidants and possess significant anti-inflammatory properties. These bio-active compounds are believed to be at the heart of cherries' beneficial effects on gout.

Despite being naturally high in fructose, research has consistently demonstrated that the consumption of cherries can actively contribute to a reduction in uric acid levels. This reduction in uric acid, in turn, helps to decrease systemic inflammation throughout the body and significantly lowers the risk of experiencing future gout attacks.16 Tart cherry varieties, such as Montmorency or Balaton, are the most frequently studied types for their therapeutic benefits in gout management.

Cherries can be effectively incorporated into the diet in various forms, including fresh, frozen, as juice, or as an extract supplement. While studies have explored a wide range of serving sizes, such as 1/2 cup of fresh cherries versus 1 cup of cherry juice per day, there are currently no universally defined daily amounts specifically recommended for gout prevention or treatment. For cherry extract supplements, it is always best to adhere to the suggested dosage guidelines provided on the nutrition label to ensure safe and effective use.

Using Tart Cherry Juice for Gout

Tart cherry juice may help decrease uric acid levels and inflammation in gout. Research is limited, with often small numbers of study participants and short-term follow-up.
Nevertheless, a 2019 review of six studies analyzed the effect of cherry juice or cherry extract intake on gout and concluded that cherry intake was associated with a reduced risk of gout attacks. Researchers did note that larger, more long-term studies are needed to clarify this association.16
When choosing tart cherry juice, be sure to look for unsweetened varieties to help reduce the amount of added sugar in your diet.

High-Vitamin C Foods

Vitamin C is widely celebrated as a powerful antioxidant, renowned for its diverse health benefits, yet its significant role in the potential treatment of gout by lowering blood uric acid levels is lesser known. This essential vitamin participates in complex metabolic processes that may facilitate the excretion of uric acid, offering a promising avenue for dietary intervention in gout management. Its ability to combat oxidative stress also contributes to reducing overall inflammation.

A large-scale prospective study, published in 2009, meticulously followed nearly 47,000 men over a span of 20 years, examining the relationship between their vitamin C intake and their risk of developing gout. The researchers concluded that a higher intake of vitamin C was significantly associated with a lower risk of developing gout, with an impressive reduction of up to 45% in risk when consuming 1,500 milligrams or more of vitamin C per day.9 This robust finding highlights the potential protective effect of adequate vitamin C intake.

Furthermore, a comprehensive 2011 analysis of 13 randomized controlled clinical trials, involving individuals with elevated blood uric acid levels, found that vitamin C supplementation at a median dose of 500 milligrams per day for a median duration of 30 days modestly but consistently reduced serum uric acid levels. While this reduction was observed, further research is needed to definitively determine if this specific amount is sufficiently significant to unequivocally reduce the overall risk of gout attacks.17

Foods that are excellent natural sources of vitamin C include a wide variety of nutritious options. These encompass vibrant citrus fruits like oranges and grapefruit, kiwifruit, strawberries, and cantaloupe. Additionally, colorful sweet bell peppers, cruciferous vegetables such as broccoli, cauliflower, Brussels sprouts, and cabbage, baked potatoes, and tomatoes are all rich in this essential vitamin.18 It is important to note, however, that if you have an increased risk for kidney stones, particularly calcium oxalate stones, consuming very high doses of supplemental vitamin C on a regular basis is generally not recommended without medical guidance.

Coffee

Coffee, one of the most widely consumed beverages globally, has been extensively investigated for its diverse effects on human health, including its potential role in gout management. Early studies have consistently suggested that regular coffee consumption may contribute to a decreased risk of developing gout. However, it is noteworthy that recent research indicates that the protective effect of coffee might vary based on an individual's sex, highlighting potential physiological differences in how caffeine and other coffee compounds are metabolized.

A compelling 2015 review of multiple studies provided valuable insights into this relationship. It found that men who habitually consumed four to five cups of coffee daily experienced a notable 40% decreased risk of gout. This protective effect was even more pronounced in those who drank six or more cups per day, showing a substantial 59% lower risk when compared to individuals who did not consume coffee at all.19 This suggests a dose-dependent relationship for men.

For women, the findings also indicated a protective effect, albeit with different consumption thresholds. Women who drank one to three cups of coffee daily exhibited a 22% lower risk of gout, while those who consumed four or more cups daily saw their risk reduced by a significant 57%, again when compared to non-coffee drinkers. From this comprehensive review, researchers concluded that consuming four or more cups of coffee per day consistently lowers uric acid levels and reduces the incidence of gout in both sexes.19 However, it is important to note that currently, no research has specifically explored the effects of coffee intake on the risk of recurrent gout attacks.

Low-Purine Foods

One of the most universally accepted and highly recommended dietary strategies in the effective management of gout revolves around systematically reducing the intake of purines from food sources. By consciously choosing to consume low-purine foods instead of those with higher purine content, individuals can significantly help prevent their blood uric acid levels from escalating to problematic highs. This proactive dietary modification is a cornerstone of long-term gout control, directly impacting the frequency and severity of flare-ups.10

Moreover, the DASH diet, a well-regarded eating plan that naturally emphasizes many low-purine foods, has been consistently associated with a lower risk of gout.4 This further reinforces the efficacy of incorporating such dietary principles.

Low-purine foods, which should form the foundation of a gout-friendly diet, include a variety of healthful options. These encompass certain fruits, such as cherries, berries, and citrus fruits, known for their anti-inflammatory properties. Nonfat and low-fat dairy products like milk, cheese, and yogurt are also excellent choices. Plant-based protein sources, including nuts, peanut butter, seeds, and legumes, provide essential nutrients without contributing significantly to purine load. Eggs, consumed in moderation, and whole grain bread and pasta, rice, and potatoes are also considered safe. Lastly, a diverse array of vegetables can be freely enjoyed, forming a vital part of a balanced diet for gout management.20

Plant-Based Foods

A significant number of plant-based foods are inherently low in purines, positioning them as an excellent and highly recommended cornerstone for a gout-friendly diet. Beyond their favorable purine profile, these foods are also powerhouses of numerous health-promoting nutrients, including essential vitamins, vital minerals, and dietary fiber, all of which contribute to overall well-being. Incorporating a rich variety of plant-based foods can profoundly benefit individuals managing gout.

Key components of a plant-based diet include an abundance of beans and other legumes, a wide assortment of fruits, various nuts, nut and vegetable-based oils, diverse seeds, and soy-based proteins such as tofu, tempeh, soy nuts, and soy milk. Furthermore, a generous intake of vegetables and whole grains completes this nutritious and gout-conscious dietary approach. Plant-based diets have been demonstrably shown to decrease the risk of gout, a finding supported by at least two separate prospective cohort studies.12

While it is true that some vegetables do contain higher levels of purines compared to others, it is crucial to understand that the body processes plant-based purines differently than those derived from animal sources. Research consistently indicates that plant-based purines do not increase the risk of gout; in fact, they may actually contribute to a decreased risk of the condition.3 A comprehensive 2019 review specifically examining plant-based diets and their association with gout suggested that a reasonable consumption of higher-purine plant foods, when integrated as part of a broader plant-based diet, can be safely tolerated in healthy individuals.21 Researchers did note, however, that additional studies are still needed, particularly in populations with elevated uric acid levels, especially those who also suffer from chronic kidney disease, to fully ascertain the long-term effects.

Low-Fat Dairy

Dairy products, particularly their low-fat or non-fat varieties, have consistently been found to play a protective role against gout. Research suggests that incorporating low-fat dairy into the diet may actively decrease uric acid levels in the body, which is a crucial factor in managing gout. Furthermore, these dairy options contain specific anti-inflammatory properties that can help to mitigate the body's inflammatory response to the monosodium urate crystals that form within the joints during a gout attack.21

The Dietary Guidelines for Americans generally recommend the consumption of three servings of dairy per day for healthy adults.2 This guideline encompasses a variety of low-fat options, including milk, yogurt, cheese, and cottage cheese. Integrating these low-fat dairy choices into your daily diet can be a simple yet effective strategy for individuals seeking to support their gout management efforts through nutritional means. Their dual benefits of potentially lowering uric acid and reducing inflammation make them a valuable addition.

Water

Maintaining adequate hydration is an absolutely essential strategy for individuals managing gout. A compelling 2017 prospective study meticulously examined the association between water intake and uric acid levels, providing crucial insights into this relationship. After thoroughly analyzing the collected data, researchers determined that a higher water intake is indeed associated with lower uric acid levels in people with gout.1 This beneficial effect is thought to be possibly due to increased uric acid excretion facilitated by greater fluid intake, which helps the kidneys flush out excess uric acid more efficiently. However, it is important to note that more targeted research is still needed to establish a more direct and definitive causal effect of water intake specifically on gout outcomes.

A review published in the American Journal of Lifestyle Medicine further highlighted the importance of hydration, noting that excessive sweating, such as that occurring after intense exercise or during sauna bathing, led to a decrease in the urinary excretion of uric acid. This reduction in excretion, in turn, resulted in an undesirable increase in uric acid levels within the body.4 Consequently, researchers strongly recommend consuming plenty of water to prevent such increases in serum uric acid levels following activities that induce heavy sweating.

The same review also uncovered another significant finding: adequate water consumption in the 24-hour period immediately preceding a gout flare was associated with a substantial decrease in the likelihood of recurrent gout attacks.4 This suggests that consistent hydration might not only help prevent rises in uric acid but also potentially reduce the severity or frequency of acute episodes. While water remains the best source of hydration, other beverages like coffee, and various water-rich foods such as some fruits and vegetables, also contribute to your overall hydration status. Drinking to thirst is often recommended, but some experts suggest aiming for half of your body weight in ounces of water each day for optimal hydration benefits.

Gout Doctor Discussion Guide

Get our printable guide for your next doctor's appointment to help you ask the right questions.
Download PDF
Sign up for our Health Tip of the Day newsletter, and receive daily tips that will help you live your healthiest life.
Email Address
Sign Up
You're in!
Thank you, , for signing up.
There was an error. Please try again.

Sample Meal Plan

Initiating significant changes to one's diet can often feel daunting, and knowing precisely where to begin is a common challenge. A highly effective and structured option for individuals managing gout is to thoroughly learn the principles of the Dietary Approaches to Stop Hypertension (DASH) diet and then conscientiously build daily meal choices and comprehensive menus around the specific foods included in this well-researched eating plan. The DASH diet provides a balanced and scientifically supported framework.

This systematic approach was notably employed in a study conducted for individuals with gout residing in Baltimore, Maryland. In this study, dietitians meticulously approved participants' grocery lists, ensuring adherence to the DASH principles, and then personally ordered and delivered the food directly to their homes. Researchers meticulously evaluated the specific foods the participants consumed and closely monitored any corresponding changes in their uric acid levels, providing valuable data on the diet's effectiveness.

The 49 study participants meticulously followed meal plans that adhered to specific dietary guidelines, designed to be gout-friendly and nutritionally balanced. These plans included a daily intake of 5–7 servings of healthy grains, 4 servings of fresh fruit, and 4 servings of various vegetables, providing ample fiber and essential nutrients. Protein sources were carefully chosen, with 1–2 servings per day of lean poultry, such as chicken or turkey, or fish. Additionally, 2 servings per day of low-fat dairy products, like milk or cheese, were incorporated. The meal plans also allowed a limited amount of nuts, seeds, and legumes each day, ensuring healthy fats and plant-based protein.17

Crucially, the meals were also carefully formulated to limit sodium (salt), cholesterol, and unhealthy fats, aligning with broader heart-healthy recommendations, while rigorously restricting high-purine foods. The results of this study were encouraging, showing a noticeable reduction in uric acid levels among participants. Furthermore, an impressive 80% of the participants reported finding the diet easy to follow, indicating its practicality and sustainability. Three-fourths of the participants expressed a strong likelihood of continuing to eat in this new way even after the study concluded, underscoring their positive experience with the dietary and behavioral changes they had embraced.

Are there any vitamins or minerals that help with gout?

Vitamin C, in particular, may offer benefits when seeking to prevent gout or reduce symptoms. Higher levels of vitamin C appear to help lower the uric acid levels in your body, but it's not entirely clear why. Researchers continue to work to clarify the relationship between vitamin C intake and gout.23

Summary

The risk and frequency of gout flare-ups are profoundly influenced by the specific foods and beverages chosen as part of an individual's diet. Certain foods contain natural chemical compounds known as purines, which, upon digestion, can significantly elevate uric acid levels in the body. This escalation often leads to the painful buildup of uric acid crystals in the joints, culminating in a form of inflammatory arthritis known as gout. Dietary habits are therefore a critical modifiable factor in managing this condition effectively.

These particular food choices also have broader implications, affecting the management and progression of other significant health conditions, including hypertension (high blood pressure) and various forms of kidney disease. Consequently, adopting a low-purine diet is a cornerstone of gout management. Such a diet systematically restricts foods like red meat, all types of alcohol, highly processed foods, sugary items, and certain varieties of seafood, which are known culprits in raising uric acid levels.

It is important to remember that the specific foods that trigger gout flare-ups can vary significantly among individuals. Therefore, maintaining open communication with your healthcare provider as you make dietary adjustments is paramount. Setting achievable, small, and encouraging "wins" as you navigate your dietary journey can greatly contribute to sustained success and a more positive experience in managing your gout. This personalized and proactive approach to diet empowers individuals to take control of their condition and improve their overall health.

Read more:

• Health A-Z
• Arthritis
• Gout

23 Sources
Verywell Health uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy.

1. Kuo CF, Grainge MJ, Mallen C, Zhang W, Doherty M. Rising burden of gout in the UK but continuing suboptimal management: a nationwide population study. Ann Rheum Dis. 2015;74(4):661-7. doi:10.1136/annrheumdis-2013-204463
2. Edwards NL, Schlesinger N, Clark S, Arndt T, Lipsky PE. Management of gout in the United States: A claims-based analysis. ACR Open Rheumatol. 2020;2(3):180-187. doi:10.1002/acr2.11121
3. Li R, Yu K, Li C. Dietary factors and risk of gout and hyperuricemia: A meta-analysis and systematic review. Asia Pac J Clin Nutr. 2018;27(6):1344-1356. doi:10.6133/apjcn.201811_27(6).0022
4. Rai SK, Fung TT, Lu N, Keller SF, Curhan GC, Choi HK. The Dietary Approaches to Stop Hypertension (DASH) diet, Western diet, and risk of gout in men: Prospective cohort study. BMJ. 2017;357:j1794. doi:10.1136/bmj.j1794
5. El Ridi R, Tallima H. Physiological functions and pathogenic potential of uric acid: A review. J Adv Res. 2017;8(5):487-493. doi:10.1016/j.jare.2017.03.003
6. Li R, Yu K, Li C. Dietary factors and risk of gout and hyperuricemia: a meta-analysis and systematic review. Asia Pac J Clin Nutr. 2018;27(6):1344-1356. doi:10.6133/apjcn.201811_27(6).0022
7. Ayoub-Charette S, Liu Q, Khan TA, et al. Important food sources of fructose-containing sugars and incident gout: a systematic review and meta-analysis of prospective cohort studies. BMJ Open. 2019;9(5):e024171.doi:10.1136/bmjopen-2018-024171
8. Monash University. High and low FODMAP foods.
9. Ebrahimpour-Koujan S, Saneei P, Larijani B, Esmaillzadeh A. Consumption of sugar sweetened beverages and dietary fructose in relation to risk of gout and hyperuricemia: a systematic review and meta-analysis. Crit Rev Food Sci Nutr. 2020;60(1):1-10. doi:10.1080/10408398.2018.1503155
10. Mozaffarian D. Dietary and policy priorities for cardiovascular disease, diabetes, and obesity: a comprehensive review. Circulation. 2016;133(2):187-225. doi:10.1161/CIRCULATIONAHA.115.018585
11. Arthritis Foundation. Safe foods for gout.
12. Kaneko K, Aoyagi Y, Fukuuchi T, Inazawa K, Yamaoka N. Total purine and purine base content of common foodstuffs for facilitating nutritional therapy for gout and hyperuricemia. Biol Pharm Bull. 2014;37(5):709-721. doi:10.1248/bpb.b13-00967
13. Zhang M, Zhang Y, Terkeltaub R, Chen C, Neogi T. Effect of dietary and supplemental omega-3 polyunsaturated fatty acids on risk of recurrent gout flares. Arthritis Rheumatol. 2019;71(9):1580-1586. doi:10.1002/art.40896
14. Neogi T, Chen C, Niu J, Chaisson C, Hunter DJ, Zhang Y. Alcohol quantity and type on risk of recurrent gout attacks: an internet-based case-crossover study. Am J Med. 2014;127(4):311-8. doi:10.1016/j.amjmed.2013.12.019
15. Chen IC, Chen YJ, Chen YM, et al. Interaction of alcohol consumption and ABCG2 rs2231142 variant contributes to hyperuricemia in a Taiwanese population. J Pers Med. 2021;11(11):1158. doi: 10.3390/jpm11111158
16. Chen PE, Liu CY, Chien WH, Chien CW, Tung TH. Effectiveness of cherries in reducing uric acid and gout: a systematic review. Evid Based Complement Alternat Med. 2019;2019:9896757. doi:10.1155/2019/9896757
17. Juraschek SP, Miller ER 3rd, Wu B, et al. A randomized pilot study of DASH patterned groceries on serum urate in individuals with gout. Nutrients. 2021;13(2):538. doi:10.3390/nu13020538
18. National Institutes of Health. Vitamin C.
19. Towiwat P, Li ZG. The association of vitamin C, alcohol, coffee, tea, milk and yogurt with uric acid and gout. Int J Rheum Dis. 2015;18(5):495-501. doi:10.1111/1756-185X.12622
20. American Academy of Family Physicians. Low-purine diet.
21. Jakše B, Jakše B, Pajek M, Pajek J. Uric acid and plant-based nutrition. Nutrients. 2019;11(8):1736. doi:10.3390/nu11081736
22. Igel TF, Krasnokutsky S, Pillinger MH. Recent advances in understanding and managing gout. F1000Res. 2017;6:247. doi:10.12688/f1000research.9402.1
23. Brzezińska O, Styrzyński F, Makowska J, Walczak K. Role of vitamin C in prophylaxis and treatment of gout-a literature review. Nutrients. 2021;13(2):701. doi:10.3390/nu13020701

Additional Reading

• Zhang Y, Chen C, Choi H, et al. Purine-rich foods intake and recurrent gout attacks. Ann Rheum Dis. 2012;71(9):1448-1453. doi:10.1136/annrheumdis-2011-201215

By Brittany Poulson, MDA, RDN, CD, CDCES Poulson is a registered dietician and certified diabetes care and education specialist. She is based in Utah.