Diet and Food Guidance for Gout

Diet helps lower the chance of flares, but it rarely replaces medicines for people with frequent gout. Triggers differ from person to person.

Foods and drinks to limit

• Alcohol, especially beer and spirits
• Organ meats such as liver and kidney
• Red meat in large amounts
• Some seafood: sardines, anchovies, mussels and prawns in large portions
• Sugary drinks and fruit juice with added fructose
• Very rich or fried meals

Foods that are generally fine

• Vegetables, including spinach, peas and mushrooms. They have purines but do not raise gout risk the way meat does.
• Whole grains, fruit and pulses in normal amounts
• Low-fat milk and curd, which may help lower uric acid slightly
• Eggs and moderate poultry or fish
• Coffee in moderate amounts may be linked with lower risk, but evidence is mixed

Helpful habits

• Drink 2 to 3 litres of water daily, unless a doctor has told you to limit fluids
• Lose weight gradually, not by crash dieting, which can trigger flares
• Eat regular balanced meals

Supplements

Vitamin C may lower uric acid slightly. Cherry extract has limited evidence. Ask a doctor before using any supplement.

Key point

Diet supports treatment but does not replace it. If flares keep occurring, ask about uric acid-lowering medicine.

Before your appointment

Carry earlier uric acid and kidney reports, a list of all medicines and supplements, and notes on which joints hurt, when flares started and what you ate or drank beforehand. Tell your doctor about any kidney stones, diabetes, blood pressure or family history of gout.