What dietary recommendations are suggested for managing Gout (Gouty Arthritis)?

From the Guidelines

To manage gout through diet, it is recommended to limit or avoid foods high in purines, such as organ meats, seafood like anchovies and sardines, and alcoholic beverages, especially beer and liquor, as supported by studies 1.

Key Dietary Recommendations

• Limit alcohol intake, especially beer and liquor, as it can trigger gout attacks 1
• Reduce purine intake by limiting or avoiding organ meats, seafood, and other high-purine foods 1
• Lose weight if overweight or obese, as excess weight can increase uric acid levels and worsen gout symptoms 1
• Limit sugary drinks and foods high in fructose, as they can increase uric acid production 1
• Consume a balanced diet rich in fruits, vegetables, whole grains, and low-fat dairy products, which can help reduce uric acid levels and improve overall health 1
• Drink plenty of water, at least 8-10 glasses a day, to help reduce uric acid levels and prevent kidney stones 1
• Consider taking a uric acid-lowering medication, such as allopurinol or febuxostat, as prescribed by your doctor, to help manage gout symptoms and prevent future attacks 1

It is essential to note that while dietary changes can help manage gout, they should be used in conjunction with medical treatment and under the guidance of a healthcare professional. Additionally, individual results may vary, and what works for one person may not work for another. Therefore, it is crucial to work with a healthcare provider to develop a personalized treatment plan that takes into account your specific needs and health status.

From the FDA Drug Label

Clinical experience suggests that patients with recurrent calcium oxalate stones may also benefit from dietary changes such as the reduction of animal protein, sodium, refined sugars, oxalate-rich foods, and excessive calcium intake, as well as an increase in oral fluids and dietary fiber

• Dietary recommendations for managing Gout (Gouty Arthritis) include:
  • Reduction of:
    • Animal protein
    • Sodium
    • Refined sugars
    • Oxalate-rich foods
    • Excessive calcium intake
  • Increase in:
    • Oral fluids
    • Dietary fiber
    • A fluid intake sufficient to yield a daily urinary output of at least 2 liters and the maintenance of a neutral or, preferably, slightly alkaline urine are desirable 2

From the Research

Dietary Recommendations for Managing Gout

To manage gout, several dietary recommendations are suggested:

• Limit consumption of purine-rich foods, such as organ meats and shellfish 3, 4, 5
• Avoid alcoholic drinks, especially beer, and beverages sweetened with high-fructose corn syrup 3, 4, 6
• Encourage consumption of vegetables and low-fat or nonfat dairy products 3, 4
• Consider a Mediterranean diet, which may help prevent hyperuricemia 4
• Limit intake of sweet fruits and soft drinks containing fructose 4
• Coffee and vitamin C supplementation may be considered as preventive measures, as they can lower serum uric acid levels and reduce the risk of gout 4

Nutritional Factors and Systemic Metabolism

Understanding the role of nutritional factors in gout development can help patients choose a healthy diet based on personal preference and disease course:

• Reducing nutritional risk factors against metabolic syndrome, such as obesity and weight gain, can help manage gout 4, 7
• Supplementing with beneficial nutrients, such as those that affect uric acid metabolism and gouty inflammation, may be beneficial 7
• Considering nutritional modification combined with medication supplementation can help decrease the frequency of gout flares 7

Food Content and Purine Analysis

Purine content analysis of common foodstuffs can facilitate nutritional therapy for gout and hyperuricemia:

• A relatively small number of foods contain concentrated amounts of purines, including animal meats, fish meats, organs, and yeast 5
• The amount of total purines and the types of purines consumed, particularly hypoxanthine, are important considerations for patients with gout and hyperuricemia 5