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Which foods are most linked to gout?

Foods high in protein are often naturally high in purines. High-purine foods include:

  • organ meats such as liver, kidneys, sweetbreads;
  • certain seafood, such as mackerel, mussels, scallops, herring, sardines, and anchovies;
  • some vegetables, such as asparagus and dried peas and beans, as well as mushrooms;
  • meat-based broths or gravies.
Limiting the amount of high-purine foods you eat is one way to manage your risk of gout, as well as additional flare ups. Alcohol is also connected to gout, and should be limited;

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Important: This content reflects information from various individuals and organizations and may offer alternative or opposing points of view. It should not be used for medical advice, diagnosis or treatment. As always, you should consult with your healthcare provider about your specific health needs.