Foods that are high in purines, which are a type of protein, can contribute to gout flare-ups. Part of gout prevention is limiting or entirely avoiding these high-risk foods. Meat tends to be very high in purines. Red and organ meats are some of the worst for gout. Certain types of seafood, like anchovies, herring, sardines, mussels, scallops, trout, haddock, mackerel, and tuna, have high purine levels and should be avoided as well. Even some poultry, especially goose, should be keep to an absolute minimum. Beer and other types of alcohol may trigger a gout attack, so they are best avoided. A few types of vegetables have a degree of risk as well—cauliflower, lentils, green peas, mushrooms, and spinach in particular. However, in moderate quantities, these vegetables are usually fine.
Instead, eat more complex carbohydrates like fruits, vegetables, and whole grains. Vitamin C and cherries appear to have positive effects that reduce your risk of gout, so consider adding them to your regular diet. Let Jeffrey A. Dunkerley, DPM at Martin Foot and Ankle help you manage your gout and avoid a flare-up. Call (717) 757-3537 to make an appointment at our Pennsylvania offices in York, Hanover, Lancaster and Lititz, PA.