From the Guidelines
To manage high uric acid levels, it is essential to avoid purine-rich foods, limit alcohol consumption, and reduce intake of sugary foods and beverages, as these can increase uric acid production and decrease excretion. The most recent and highest quality study, 1, conditionally recommends limiting alcohol intake, purine intake, and high-fructose corn syrup intake for patients with gout.
Key Foods to Avoid:
- Purine-rich foods: organ meats (liver, kidneys), seafood (especially anchovies, sardines, mussels, scallops, and tuna), red meat, and game meats
- Sugary foods and beverages: those containing high-fructose corn syrup
- Refined carbohydrates: white bread and pasta
- Alcohol: particularly beer, as it increases uric acid production and decreases excretion
Recommended Foods:
- Low-fat dairy products
- Whole grains
- Fruits (except for high-fructose ones like apples and pears)
- Vegetables (excluding asparagus, spinach, and mushrooms which are higher in purines)
- Plenty of water to stay well-hydrated and help kidneys flush out excess uric acid
These dietary changes can help reduce the overall uric acid burden and complement any medication prescribed by a doctor, such as allopurinol or febuxostat, which work to lower uric acid production 1.
From the Research
Foods to Avoid with High Uric Acid
When managing high uric acid levels, it's essential to be mindful of dietary choices. While the provided studies do not directly address specific foods to avoid, they do discuss the importance of urate-lowering therapy and the management of gout, a condition often associated with high uric acid levels 2, 3, 4, 5.
Dietary Considerations
- Foods high in purines, such as organ meats and certain seafood, can increase uric acid production in the body.
- Consuming high amounts of sugar, particularly fructose, can also raise uric acid levels.
- Alcohol, especially beer and liquor, can increase uric acid production and reduce uric acid excretion.
- Foods high in fat, especially saturated fats, can worsen inflammation associated with gout.