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Gout is a painful inflammatory disease characterized by high levels of uric acid production in the blood, also known as hyperuricemia. In gout sufferers, the kidneys are unable to filter and eliminate uric acid, which causes the formation of uric acid deposits in and around the joints, according to MayoClinic.com. Uric acid is a waste product that develops from the body's metabolic processes. Purines, naturally found in the body and foods, are used to produce uric acid. High amounts of purine-rich food can lead to gout flareups.
Organ Meat and Seafood
Organ meats such as liver, kidneys and those from pigs and sheep are exceptionally high in purines. Seafood, particularly mussels, anchovies, sardine, canned fish and mackerel can also be very high in purines. Many individuals believe that all protein-rich foods, such as seafood and organ meat, elevate uric acid levels. However, a January 2005 study published in "Arthritis and Rheumatology," concluded that high levels of seafood and meat consumption, not total protein intake, contribute to higher blood uric acid levels. According to Gout.com, it is recommended that gout patients refrain from eating seafood and organ meat on a regular basis.Poultry, Ham and Other Foods
Ham and poultry are high in purines and should be eaten sparingly. However, these meats are not as harmful as red meats when it comes to uric acid production, according to Gout.com. Bacon is also high in purines because of the chemical processing it undergoes. Chocolate, dried mushrooms and beans are high in purines as well. In addition, certain foods from starches, vegetable and grains should be limited due to their moderate purine content. These foods include baker's and brewer's yeasts, oatmeal, asparagus, legumes, peas and cold cut meats.Alcoholic Beverages
Consuming certain alcoholic beverages such as beer can worsen gout symptoms, according to to a study published in the "Lancet" journal in 2004. It found that alcohol consumption impairs the kidney's job of excreting uric acid and increases the body's production of uric acid. At the conclusion of the twelve year study, researchers found alcohol to be strongly associated with the development of gout. Beer and spirits were found to contain the most risks of triggering gout flareups. Although red wines are purine-rich and though to lead to gout, moderate wine drinking did not increase risks.References
- MayoClinic.com: Lifestyle and home remedies
- MedlinePlus: Gout
- "Lancet"; Alcohol intake and risk of incident gout in men: a prospective study; H.K. Choi, K. Atkinson, E.W. Karlson, W. Willett and G. Curhan; Apr 2004
- Gout.com: Understanding Diet
- "Arthritis and Rheumatology"; Intake of purine-rich foods, protein, and dairy products and relationship to serum levels of uric acid: the Third National Health and Nutrition Examination Survey; H.K. Choi, S. Liu and G. Curhan; Jan 2005
- MayoClinic: Gout Diet
