Foods That Do and Do Not Lead to Gout

High-Purine Meat and Seafood

Based on this study, meat and seafood high in purines can increase the risk of developing gout. This includes the following foods:
  • Some types of fish and shellfish, such as:


    • Anchovies
    • Sardines
    • Mackerel
    • Herring
    • Scallops
    • Mussels
    • Codfish
    • Trout
    • Haddock.
  • Organ meats, such as:


    • Liver
    • Sweetbreads (thymus and pancreas)
    • Brains
    • Kidneys.

Foods That Do Not Cause Gout

Based on this study, foods that do not cause gout even though they have a moderate purine content include:
  • Vegetables, such as:


    • Asparagus
    • Cauliflower
    • Spinach
    • Mushrooms
    • Green Peas.
  • Dried beans.

Low-Purine Foods -- Including Dairy

There are also a number of foods that have low purine content and would not be expected to cause gout. Included in this group are low-fat dairy products. Low fat dairy products have less than 3 grams of fat per serving. As we mentioned above, increasing the amount of low-fat dairy actually decreases the risk of developing gout. Some examples of low-fat dairy products include:
  • Low-fat/non-fat yogurt
  • Low-fat/non-fat frozen yogurt
  • Low-fat/non-fat cream cheese
  • Part skin ricotta cheese
  • Low-fat/non-fat sour cream
  • Non-fat (skim) or 1 percent milk
  • Low-fat/non-fat cottage cheese.
Other products low in purines include:
  • Breads, cereals, noodles, and rice
  • Certain high-protein foods, such as:


    • Eggs
    • Nuts
    • Peanut butter.
  • Vegetables, except for the ones listed above


  • Fruits, including fruit juices.
Top Foods to Fight Inflammation

Information on Gout

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