GOUT: Foods You Can Eat

Guidelines by the American Medical Association

Foods should be:

- high in complex carbohydrates (fiber-rich whole grains, fruits, and vegetables)- low in protein (15% of calories and sources should be soy, lean meats, or poultry)- no more than 30% of calories in fat (with only 10% animal fats)

Foods that make up a low purine diet include:

-Fresh cherries, strawberries, blueberries, and other red-blue berriesBananas, pineapple (high in bromelain, a protease enzyme, said to be a tx for gout)Celery, tomatoes, Vegetables including kale, cabbage, parsley, green-leafy vegetables

-Foods high in vitamin C (red cabbage, red bell peppers, tangerines, mandarins, oranges, potatoes)Drink fruit juices and purified water (8 glasses of water per day)

-Low-fat dairy products (cheese, milk, butter, ice cream, and tapioca)
-Complex carbohydrates (breads, cereals, pasta, rice, as well as aforementioned vegetables and fruits)
-Chocolate, cocoa, coffee, tea, carbonated beverages, only diet sodasEssential fatty acids (tuna and salmon, flaxseed, nuts, seeds)
-Tofu, although a legume and made from soybeans, may be a better choice than meat

Foods considered moderately high in purines, but may not raise the risk of gout are:

-asparagus, cauliflower, mushrooms, peas, spinach, whole grain breads and cereals, chicken, duck, ham, turkey, kidney and lima beans.

***All foods containing protein have a purine component.

GOUT: Foods you should moderateGuidelines by the
American Medical Association
· Alcohol - especially beer and wine.
· Organ meats - this includes liver, kidney, heart and tongue, etc.
· Yeast.
· Certain fish and shell fish - herring, sardines, anchovies, mussels, shrimp and scallops are known foods that cause gout.
· Gravies, rich and creamy sauces, consommé (boullion)and meat extracts.
· Mushrooms, cauliflower, asparagus, spinach, peas, beans, and lentils.
· Sweetbreads.

Foods that are moderately high in purines and should be avoided on a gout diet include bacon, turkey, trout, goose, pheasant, veal, mutton, haddock (marine fish) and salmon.