Foods That Trigger Gout and How To Prevent Flares


Ideally, patients with gout should only eat fish once or twice a week. Sardines, mackerel, anchovies, herring and tuna are all very high in purines. Sardines with skin have 144 milligrams of purines per serving. To safely enjoy fish, gout patients can select lower-purine alternatives, including salmon, pike and sole.

Wild Game

Rabbit, pheasant, goose, venison and quail all have high purine contents, and these meats should be avoided by gout patients. In general, most healthcare professionals recommend chicken and other white meats for gout patients. These patients can eat white meats in moderation, and the meat should be consumed with large portions of vegetables.

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