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Diet Modification Reduces Gout Attacks

By HERWriter
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modifying your diet may reduce gout attacks Jupiterimages/Comstock/Thinkstock

A Boston University study “confirms eating a lot of meat and other high-purine foods makes gout flares five times more likely.” The new research was recently published online in Annals of the Rheumatic Diseases.

The research revealed “that for people with gout, eating a lot of purine-rich foods – like red meat, organ meat, certain fish and vegetables – over a short period of time can increase the risk of a gout attack almost fivefold compared to their risk when eating fewer purine-rich foods.”

Purines are generally found in food from animal sources, protein-rich foods and some fish (like sardines and anchovies).

But, also be aware some vegetables also contain purines. These include:

• Spinach
• Mushrooms
• Beans
• Peas
• Asparagus
• Cauliflower

The Boston University School of Medicine, conducted the study which “is the first to formally test the hypothesis, show[ing] a direct association between purine intake and gout attacks, and quantify[ing] the risk.”

According to Arthritis Today Magazine, “The authors conclude that ingestion of purine-rich foods can actually trigger a gout attack within days – and that the risk rises as more purines are included in the diet.”

Over a one-year period, the study tracked more than 630 participants with a history of gout. Each participant must have had an episode with gout “within the previous 12 months.”

More than “two-thirds of the participants experienced at least one new gout attack, resulting in 1,247 flare episodes. Those experiencing a flare were questioned about their diet in the two days leading up to the attack.”

The data results indicated there was a direct correlation between gout attacks and purines ingested.

If you have gout your doctor may want you to avoid the following foods and drinks according to the Arthritis Foundation’s website:

• Beer
• Grain alcohol
• Wine
• Drinks high in fructose (canned drinks and juices)
• Sweetbreads
• Liver
• Kidneys
• Heart
• Brains
• Fish roe/eggs
• Herring
• Shrimp
• Lobster
• Anchovies
• Sardines
• Mussels
• Broths and gravies

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We value and respect our HERWriters' experiences, but everyone is different. Many of our writers are speaking from personal experience, and what's worked for them may not work for you. Their articles are not a substitute for medical advice, although we hope you can gain knowledge from their insight.


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