Foods to avoi
1. Red meat and organ meats
Beef, pork, lamb, as well as liver and kidneys, contain high amounts of purines, which are converted to uric acid. Regular consumption of these can cause flare-ups.
 Tip: Replace red meat with lean poultry or plant-based protein sources, such as legumes.
2. Seafood and certain types of fish
Herring, sardines, anchovies, mussels, shrimp, and oysters are high in purines. Even a small amount can trigger a gout attack in people with high uric acid levels.
 Tip: Choose fish low in purines, such as cod, hake, or whitefish.3. Alcohol
Beer and hard liquor are the most risky. Alcohol slows down the excretion of uric acid and increases inflammation. Tip: Eliminate alcohol completely during an exacerbation and limit it to a minimum during remission.
4. Sugary sodas and foods high in fructose
Fructose stimulates the formation of uric acid. Soft drinks, sweetened juices, candies and desserts can provoke gout. Tip: Replace sweet temptations with fresh fruits and berries – they contain antioxidants and fiber.
5. Fatty dairy products:
Cream, whole milk, and fatty cheeses increase inflammation and can worsen the condition. Tip: Choose skim or low-fat versions – yogurt, cottage cheese, kefir. They help reduce uric acid levels.
Additional recommendations for gout prevention
Stay well hydrated.
Regular water intake helps flush out excess uric acid. It is recommended to drink 1.5–2 liters per day, and even more during heat or physical exertion.
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