Foods That Aggravate Gout
All forms of alcoholic beverages have high-purine content. One needs to be particularly careful with beer. It has eight times more purines than wine and other alcoholic beverages.
Certain fishes and shellfish like mackerel, salmon, sardines, herring, trout, haddock, scallops, mussels, codfish and anchovies are very rich in purines. On the other hand, crab, lobster, oysters and shrimp contain moderately high purine content. Although rich in omega-3 fatty acid, seafood should be avoided with gout patients.
Meats, Organ Meats and Poultry
Meats like bacon, veal, venison, pheasant, squirrel and other game meats contain high purines. Organ meats such as beef kidney, brains and liver are also very high in purines and should be avoided. Beef, chicken, pork and ham contain moderately high levels of purine. Poultry such as goose, turkey, duck and other white meats contain lesser purines than the red meats but these meats need to be limited too.
Dairy products must also be avoided by gout sufferers. Milk, butter, cheeses and milk-based foods are rich in purines and should be blacklisted in a low-purine diet for people with gout.
Vegetables like asparagus, kidney beans, lima beans, dried peas, lentils, mushrooms and spinach are moderately high in purine content. These vegetables need to be restricted in the diet to reduce the occurrence of gout attacks.