We all know that what we eat affects how we feel, so this article focuses on the inflammatory arthritis, gout, which can improve (and vice versa) through diet.

Gout is triggered by the crystallization of uric acid inside the joints, causing swelling and severe pain. Unfortunately the condition has become more common in the USA, NZ and Australia in the past few decades, in part because of high blood pressure and obesity.

Down Under, men between the ages of 40 and 50 are most likely to get the condition, as well as older people taking diuretics.

So how does the supermarket fit into the gout equation? Certain foods can help, especially fresh produce, fruit and vegetable-rich diets, which help reduce purines in the body. 
Other foods to choose include low-fat dairy foods, complex carbohydrates, and especially citrus fruits. 
It is important to drink a lot of water and other non-sugary sweetened beverages.
Unfortunately, the list of foods to avoid is much longer. Here’s a few tips.

Seafood and meat

During a flare up, these should be avoided as they are rich in purines, which are ultimately broken down into uric acid. 
Tuna, herring and anchovies should be avoided most of the time.


You can imbibe occasionally, but beer drinking should not be a regular habit as it increases uric acid and makes it very hard for the body to eliminate it. 
Wine is a better choice, in moderation.


Higher in purines than other types of food, wild game should be kept to a minimum. 
Chicken and duck are safer choices.

Sugary beverages

Sweeteners not only trigger the body to produce uric acid, you’ll also pack on the pounds! Stick to water!

High purine vegetables

Keep to a minimum vegetables like asparagus, cauliflower, spinach, and mushrooms as they are higher in purines than others.
Along with diet, there are several modifiable risk factors, things that we can change, to help the condition this includes: obesity, high blood pressure, and alcohol intake. 
Daily exercise, limiting intake of red meat and sugary beverages can also help.
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