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Gout diet

            It is considered that the proper hygienic-dietetic regimen with reduced intake of foods and drinks wih high-purine content leads to decrease of uric acid levels and the risk for development of gouty attacks.


            The gout is frequently associated with obesity and metabolic syndrome. The weight reduction has a positive impact on the gout course. However, starving and quick weght loss should be avoided as this may cause development of gouty attacks. The optimal aim is adaptation to proper dietetic regimen with regular physical activity.


High-purine foods

Meat – especially with high content of fats (pork, beef, lamb), incl. birds (goose, turkey), products from minced meat, meat broths, sausages, sub products (liver, kidney, heart, brain);

Fish –  mackerel, sardines, anchovies, herring, salmon;

Seafood – mussels, oysters;

Plant food products – peas, lentils, beans, oatmeal, mushrooms, spinach, cauliflower, asparagus;

Drinks – beer, liqueurs; fructose containing sweet drinks and industrial sweet preserved foods.

Low-purine foods

Milk and milk products, eggs;

Fruit, nuts, peanut butter, olive oil;

Vegetables – lettuce, tomatoes, carrots, potatoes, rice, vegetable cream soups;

Bread, pasta, cornflakes.

Other recommendations:

- Low-fat meat (pork fillet, chicken, rabbit) and low fat-fish (trout, turbot, sea bream, etc), which are cooked by boiling, roasting or steaming but not by frying. Their consumption should be in moderate amount.

- It is considered that the consumption of acid forming foods increases the risk for development of gouty flares (mainly fatty meat, seafood, sweet foods with refined sugar, vinegar, etc).

- The consumption of coffee and tea should be in moderate amount.

- The regular alcohol consumption should be discouraged as it increases uric acid levels; moderate amount of wine is allowed.

- The consumption of alkaline mineral water is recommended (Hisar, Gorna Banya) ≥1.5 litres daily.

- The high intake of vitamin C in food as well as its administration as food supplement (mean dose 500 mg daily) is thought to reduce the risk for development of gouty attacks.




1. Emmerson BT. The management of gout. N Engl J Med. 1996;334(7):445-51.

2. Educational sheet of UK gout society. 

3 . Educational sheet of American Medical Association.

4. Saag KG, Choi H. Epidemiology, risk factors, and lifestyle modifications for gout.

Arthritis Res Ther. 2006;8 Suppl 1:S2.

5. Huang HY, Appel LJ, Choi MJ et al: The effects of vitamin C supplementation on serum concentrations of uric acid: results of a randomized, controlled trial. Arthritis Rheum 2005, 52:1843-7.