Gout is usually caused by high level of uric acid in your blood which is closely associated with what you eat. So,
diet deserves your special attention if you’re suffering from gout or you want to prevent gout. Here are some instructions about the
avoided and allowed foods.
Avoided Foods
Diets that are high in purines and protein would increase the risk of gout. And overweight people seems to suffer gout easier, so foods that are high-fat should also be avoided.
Control the intake of meat, poultry and fish. All meat, poultry and fish are purines-container; you should limit the intake to 4-6 ounces daily. A list of foods that are higher in purines is provided by Johns Hopkins, an expert of gout, including hearts, herring, mussels, yeast, smelt, sardines, sweetbreads. All these food should be limited in your diets.
Reduce or stop alcohol drinking. If you’re suffering gout, you should never touch alcohol again. If you want to prevent, 5-10 ounce is allowed. Alcohol, especially beer is linked to gout attacks closely. Reduceing or stopping the intake of alcohol will do a great help.
Limit high-fat food. High-fat food would cause overweight which is related to gout. So, don’t take too much high-fat food. Instead, eat more plant-based protein, such as beans and legumes which have been proved have no association with an increased risk of gout.
Limit the intake of high-fructose corn syrup. Many soft drinks and juice drinks are sweetened with high-fructose corn syrup which is known to increase uric acid. Pay attention to the beverages you choose; avoid drinking those that contain high-fructose corn syrup.
Allowed Foods
Ensure enough fluids intake. 8-10 glasses of fluids, particularly water should be consumed every day, which would help remove uric acid from your body.
Complex carbohydrates can be your choice. Whole grains,fruits and vegetables are good for people suffering gout.
Low-fat or fat-free dairy food also can reduce the risk of gout. Choi’s team found that Low-fat and fat free dairy food can reduce the risk of gout.
