Do cured meats cause gout? A dietary guide to managing flare-ups

October 24, 2025 •

4 min read

According to the Arthritis Foundation, foods high in purines, such as certain processed meats, can significantly increase uric acid levels in the body. For many people, this leads to the critical question: Do cured meats cause gout and what specific role do they play in triggering painful flare-ups?

Quick Summary

Cured meats contain high levels of purines, which are metabolized into uric acid, a key trigger for gout attacks. Limiting processed meat intake is a crucial dietary strategy for managing and preventing gout symptoms.

Key Points

Purine Content: Cured meats like bacon, sausage, and ham are high in purines, which are converted to uric acid and can trigger gout flare-ups.
Increased Uric Acid: A diet rich in high-purine foods, including cured meats, leads to elevated uric acid levels in the bloodstream, forming crystal deposits in the joints.
Sodium and Kidneys: The high sodium content in many processed and cured meats can impair kidney function, hindering the body's ability to excrete excess uric acid.
Holistic Diet: Effective gout management involves more than just limiting cured meats; a diet low in high-purine foods, alcohol, and sugary drinks is recommended.
Lifestyle Factors: Maintaining a healthy weight, staying well-hydrated, and regular, low-impact exercise are all important for controlling uric acid levels.
Overall Inflammation: Processed foods contribute to broader, low-grade inflammation in the body, which can exacerbate gout symptoms.

The Connection Between Cured Meats and Gout

Gout is a complex form of inflammatory arthritis characterized by sudden, severe attacks of pain, swelling, and redness in the joints. It is caused by hyperuricemia, a condition where excessive uric acid builds up in the body and forms sharp, needle-like urate crystals in the joints. Uric acid is a waste product from the breakdown of natural compounds called purines. While the body produces purines naturally, they are also ingested from food. The high purine content in many cured and processed meats directly contributes to elevated uric acid levels, increasing the risk of gout attacks.

How Purines in Cured Meats Raise Uric Acid

High Purine Load: Cured meats, such as bacon, sausage, and ham, are often derived from red meat or organ meats, which are known to have high purine concentrations.
Inefficient Excretion: For individuals with gout, the body cannot efficiently excrete the excess uric acid generated from these dietary purines, leading to a build-up in the bloodstream.
Exacerbating Factors: The high sodium content typically found in cured meats can further complicate matters by potentially harming kidney function, which is essential for properly flushing uric acid out of the body.

The Risks of Processed vs. Uncured Meats

The labeling of processed meats can be misleading, particularly regarding the use of nitrates and nitrites. While traditionally cured meats use salt, many modern processing methods rely on chemical additives for preservation and color. The distinction can be important, though it's the high purine and sodium content common to most cured and processed products that poses the primary threat to gout sufferers.


Feature	Processed Meats (e.g., store-bought bacon)	Lean, Unprocessed Alternatives
Purine Content	Often High, especially in red or organ meat variants like sausage and bacon.	Generally Low to moderate, depending on the type of meat (e.g., lean chicken breast).
Sodium Content	Typically very high due to curing and preserving processes.	Significantly lower and can be controlled during preparation.
Additives	May contain added nitrites, nitrates, and sugars.	Minimal to no additives; typically just the meat itself.
Associated Risks	Higher risk for gout attacks due to purine load and impaired kidney function from high sodium.	Lower risk due to reduced purine and sodium intake, with improved control over ingredients.

A Broader Dietary Approach for Gout

While focusing on cured meats is important, managing gout effectively requires a holistic dietary strategy. This involves not only limiting high-purine foods but also incorporating items that promote a healthy uric acid balance.

Foods to Limit or Avoid

To minimize gout triggers, consider reducing your intake of the following:

High-Purine Animal Products: Including red meat, organ meats (liver, kidney), and some seafood like anchovies and sardines.
Alcohol: Especially beer and spirits, which increase uric acid production and reduce its excretion.
High-Fructose Foods and Drinks: Sodas, sugary juices, and snacks containing high-fructose corn syrup can elevate uric acid levels.

Gout-Friendly Foods to Incorporate

To support your body in managing uric acid, focus on these beneficial foods:

Low-Fat Dairy: Studies suggest low-fat milk and yogurt can help decrease uric acid levels.
Cherries: These fruits have demonstrated potential in reducing uric acid levels and inflammation.
Vegetables and Legumes: Despite containing some purines, plant-based purines do not significantly increase gout risk and offer numerous health benefits.
Hydration: Drinking plenty of water is crucial to help the kidneys flush out excess uric acid.

Essential Lifestyle Adjustments

Beyond dietary choices, several lifestyle factors play a significant role in managing gout.

Maintain a Healthy Weight

Obesity is a major risk factor for gout, as it can increase the body's uric acid production. Losing weight, particularly through sustainable, long-term changes rather than crash dieting, can help lower uric acid levels and decrease the frequency of gout attacks.

Regular Exercise

Engaging in regular physical activity can help manage weight and improve overall metabolic health. Choose exercises that are low-impact on your joints to avoid triggering a flare-up.

Conclusion: A Balanced Perspective on Gout and Cured Meats

While cured meats are not the sole cause of gout, their high purine and sodium content make them a significant risk factor for triggering attacks, especially in those with a predisposition to the condition. It is not necessary to completely eliminate all cured meats for everyone, but for individuals managing gout, reducing or eliminating consumption is a crucial step. A balanced dietary approach focusing on whole foods, low-fat dairy, and proper hydration, combined with other healthy lifestyle choices, offers the most effective strategy for managing uric acid levels and preventing painful gout flare-ups.

This article provides general information and is not a substitute for professional medical advice. Always consult a healthcare provider for diagnosis and treatment of gout. For further guidance on diet and gout, consult resources like the NIH's information on gout at https://www.niams.nih.gov/health-topics/gout/diagnosis-treatment-and-steps-to-take.

Frequently Asked Questions

Cured meats are high-risk because they are often derived from red meat, which is high in purines. The curing process also adds significant sodium, which can further impact kidney function and the body's ability to regulate uric acid.

While most processed meats pose a risk due to their high purine and sodium content, some may be worse than others. Products like bacon, sausage, and organ meat sausages are particularly high in purines and should be avoided or severely limited.

The 'uncured' label doesn't mean a product is low in purines. Uncured bacon, for example, is still pork and contains purines. The term often just refers to the method of preservation, not the overall purine content.

Yes, high sodium intake can negatively affect kidney function and reduce the body's efficiency at clearing uric acid. This can compound the risk from purine consumption found in cured meats.

The primary substance is purine. When your body metabolizes purines, it produces uric acid. High amounts of purines from cured meats directly lead to an excess of uric acid.

Excellent low-purine alternatives include low-fat dairy products, tofu, eggs, and nuts. Leaner poultry, such as chicken breast, can also be consumed in moderation.

Eliminating all meat is not necessary for most people. The focus should be on limiting high-purine options, like cured and organ meats, and following a balanced diet. Many plant-based diets, like the DASH diet, have shown positive results in managing uric acid levels.