Introduction
Gout is a form of arthritis marked by sudden attacks of painful, inflamed joints. If it is not controlled, gout can cause severe damage to joints, tendons, and other tissues.
Gout is caused by too much uric acid in the blood. This used to be treated with a strict diet, but now there are medicines that can control it. These medicines have largely replaced the need to restrict what you eat.
But making changes in your diet may still help with your gout. If you want to try an eating plan for gout, this Actionset can help you learn more about how to eat in ways that may help you keep your gout under control and still get the nutrition you need.
Key Points
To help control your gout:
- Limit foods that are high in purines, especially meat, seafood, and beer.
- Eat a healthy diet that provides the nutrients you need and helps you control your weight.
- Eat low-fat dairy products, which may lower your risk of gout.1
- Drink plenty of water and other fluids. This can help your body get rid of uric acid.
What are purines and uric acid?
Why might you want to follow an eating plan for gout?
How to eat to help control your gout
Where to get more information
Now that you have read this information, you can make choices that limit high-purine foods in your diet. Talk with your doctor about the changes to your diet. He or she may have more suggestions and tips on how to avoid high-purine foods. You may also want to meet with a registered dietitian for more ideas about a healthful diet for you.
Return to topic:
Gout.
What are purines and uric acid?
Purines are chemical compounds that are broken down into uric acid. High levels of uric acid can cause gout attacks.
Most purines are made by the body, but some come from foods. Eating foods that have a lot of purines can raise uric acid levels in the body, which may make your gout worse.
Foods that are very high in purines include:
- Organ meats, such as liver, kidneys, sweetbreads, and brains.
- Meats, including bacon, beef, pork, and lamb.
- Game meats.
- Any other meats in large amounts.
- Anchovies, sardines, herring, mackerel, and scallops.
- Gravy.
- Legumes, such as dried beans and dried peas.
- Beer.
Test Your Knowledge
- On a low-purine diet, you can still drink as much beer as you want.
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True.
The answer is incorrect
It is important to limit how much beer you drink. Beer can increase the amount of uric acid in your body and bring on sudden attacks of painful, inflamed joints.
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False.
The answer is correct
It is important to limit how much beer you drink. Beer can increase the amount of uric acid in your body and bring on sudden attacks of painful, inflamed joints.
Continue to Why might you want to follow an eating plan for gout?
Return to Eating plan for gout
Why might you want to follow an eating plan for gout?
Changing what you eat may help control your gout. Eating foods with a lot of fat, such as organ meats, broths, and gravy, can raise uric acid levels. High uric acid levels can cause attacks. You may be able to help control the amount of uric acid in your body by limiting high-purine foods in your diet.
Lowering your uric acid levels may also lower your chances of getting kidney stones.
Eating a healthy diet will help you stay at a healthy weight, which may help lower your risk of having future attacks of gout.
Test Your Knowledge
- Eating foods low in purines may lower your chances of getting kidney stones.
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True.
The answer is correct
Gout is caused by too much uric acid in the blood. You may be able to help control the amount of uric acid in your body by limiting high-purine foods in your diet. Lowering your uric acid levels may also lower your chances of getting kidney stones.
-
False.
The answer is incorrect
Gout is caused by too much uric acid in the blood. You may be able to help control the amount of uric acid in your body by limiting high-purine foods in your diet. Lowering your uric acid levels may also lower your chances of getting kidney stones.
Continue to How to eat to help control your gout
Return to Eating plan for gout
How to eat to help control your gout
There are several things you can do as part of an eating plan for gout.
- Avoid or limit foods that are very high in purines, especially during a gout attack. These foods include:
- Organ meats, such as liver, kidneys, sweetbreads, and brains.
- Meats, including bacon, beef, pork, and lamb.
- Game meats.
- Any other meats in large amounts.
- Anchovies, sardines, herring, mackerel, and scallops.
- Gravy.
- Legumes, such as dried beans and dried peas.
- Beer.
- Eat foods that may lower your risk of gout.1, 2 These include:
- Low-fat or skim milk.
- Low-fat yogurt.
- Tofu.
- Choose healthy foods. These foods include:
- A wide range of fruits and vegetables.
- Eggs, beans, nuts, and seeds for protein.
- Small amounts of meat. Limit your serving size to 2 to 3 ounces.
- Drink plenty of water and other fluids. This can help your body get rid of uric acid.
- Avoid eating habits that can raise your uric acid levels. For example:
- Avoid crash diets and low-carbohydrate diets.
- Do not eat too much food or drink too much alcohol.
- Do not take large amounts of vitamin C.
- Avoid alcohol.
You can use the U.S. Department of Agriculture Food Guide or the Food Guide Pyramid to help you make a healthy eating plan.
Test Your Knowledge
- On a low-purine diet, you can include fruits and vegetables.
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True.
The answer is correct
By including fruits, vegetables, and other foods low in purines in your diet, you can help manage your symptoms.
-
False.
The answer is incorrect
By including fruits, vegetables, and other foods low in purines in your diet, you can help manage your symptoms.
- Eating low-fat or skim milk and low-fat yogurt may help lower your risk of gout.
Continue to Where to get more information
Return to Eating plan for gout
Where to get more information
If you would like more information on gout, the following resources are available:
Organizations
| American College of Rheumatology | |
| 1800 Century Place | |
| Suite 250 | |
| Atlanta, GA 30345 | |
| Phone: | (404) 633-3777 |
| Fax: | (404) 633-1870 |
| Web Address: | www.rheumatology.org |
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The American College of Rheumatology (ACR) and the Association of Rheumatology Health Professionals (ARHP, a division of ACR) are professional organizations of rheumatologists and associated health professionals who are dedicated to healing, preventing disability from, and curing the more than 100 types of arthritis and related disabling and sometimes fatal disorders of the joints, muscles, and bones. Members of the ACR are physicians; members of the ARHP include research scientists, nurses, physical and occupational therapists, psychologists, and social workers. Both the ACR and the ARHP provide professional education for their members. The ACR Web site offers patient information fact sheets about care professionals and rheumatic diseases. |
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| Arthritis Foundation | |
| 1330 West Peachtree Street | |
| Suite 100 | |
| Atlanta, GA 30309 | |
| Phone: | 1-800-283-7800 |
| Web Address: | www.arthritis.org |
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The Arthritis Foundation provides grants to help find a cure, prevention methods, and better treatment options for arthritis. It also provides a large number of community-based services nationwide to make living with arthritis easier, including self-help courses; water- and land-based exercise classes; support groups; home study groups; instructional videotapes; public forums; free educational brochures and booklets; the national, bimonthly consumer magazine Arthritis Today; and continuing education courses and publications for health professionals. |
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Return to Eating plan for gout
References
Citations
Choi HK, et al. (2004). Purine-rich foods, dairy and protein intake, and the risk of gout in men. New England Journal of Medicine, 350(11): 1093–1103.
Dorfman L (2004). Gout section of Medical nutrition therapy for rheumatic disorders. In LK Mahan, S Escott-Stump, eds., Krause's Food, Nutrition, and Diet Therapy, 11th ed., pp. 1134–1135. Philadelphia: Saunders.
Credits
| Author | Jan Nissl, RN, BS |
| Editor | Susan Van Houten, RN, BSN, MBA |
| Associate Editor | Michele Cronen |
| Associate Editor | Tracy Landauer |
| Associate Editor | Pat Truman |
| Primary Medical Reviewer | Martin Gabica, MD - Family Medicine |
| Primary Medical Reviewer | Kathleen Romito, MD - Family Medicine |
| Specialist Medical Reviewer | Stanford M. Shoor, MD - Rheumatology |
| Last Updated | July 24, 2006 |
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