Foods That Trigger Gout and How To Prevent Flares

Scallops and Mussels

Due to their exceptionally high purine contents, scallops and mussels should not be eaten by patients with gout. As an example, mussels have 154 milligrams of purines in a serving of 3.5 ounces. Shrimp and lobster are safer options for gout patients who want to consume shellfish. A serving (3.5 ounces) of lobster contains just 73 milligrams of purines.


Beer contains high levels of alcohol and brewer’s yeast. Both of these ingredients can cause significant spikes in uric acid. One serving (3.5 ounces) of brewer’s yeast has 1,810 milligrams of purines. The alcohol in the beer can lead to dehydration, and this slows down the body’s rate of uric acid elimination. If patients with gout choose to consume alcohol, they should only drink an occasional glass of wine.

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