Red meat and animal organs
Red meats such as beef, goat, lamb or dog meat contain high levels of purines, easily causing uric acid to increase sharply. In particular, animal organs such as liver, heart, kidney, brain or intestines have very high levels of purines, so people with gout need to avoid using them.
Seafood
Shrimp, crabs, clams, mussels and many types of sea fish such as sardines, tuna, anchovies, salmon or herring all contain quite a lot of purines. Eating too much can increase the risk of acute gout attacks.
Alcohol and carbonated soft drinks
Beer contains both alcohol and purines, so it is not beneficial for people with gout. Strong alcohol can hinder the body's uric acid excretion process, making the disease more likely to progress severely. Meanwhile, carbonated soft drinks rich in fructose also contribute to increasing uric acid and the risk of overweight and obesity.
Poultry
Chickens, ducks, muscovy ducks... although not belonging to the red meat group, should still be used at a moderate level, especially limiting the skin and internal organs.
Fast food and processed foods
Sausages, bacon, sausages or canned foods often contain a lot of salt, fat and preservative additives. Not only affecting gout, this group of foods also increases the risk of high blood pressure and cardiovascular disease.
Some vegetables contain purines
Although vegetables are generally good for health, some types still have relatively high levels of purines such as asparagus, mushrooms, spinach, white cauliflower, peas or beans. Although plant purines have less impact than animal purines, gout sufferers should still eat them in reasonable amounts to better control uric acid.
