Understanding What Foods Make Gout Worse

October 21, 2025 •

4 min read

According to the Centers for Disease Control and Prevention, an estimated 9.2 million adults in the United States have gout, a painful form of inflammatory arthritis. A key strategy for managing this condition is understanding what foods make gout worse, as diet plays a significant role in controlling uric acid levels and preventing flare-ups.

Quick Summary

This article explores specific foods and drinks that can trigger a gout attack, including high-purine meats, certain seafood, and sugary beverages. It details how these dietary choices contribute to elevated uric acid and provides actionable guidance on what to avoid for better symptom management.

Key Points

Red Meat and Organ Meats: Limit high-purine items like liver, kidneys, beef, and lamb to reduce uric acid production.
High-Purine Seafood: Avoid shellfish (scallops, shrimp) and certain fish (anchovies, sardines) known to trigger gout attacks.
Sugary Beverages: Eliminate drinks with high-fructose corn syrup, such as sodas and fruit juices, which increase uric acid levels.
Alcohol, Especially Beer: Reduce or avoid alcohol, especially beer, which both adds purines and prevents the kidneys from excreting uric acid.
Stay Hydrated: Drink plenty of water to help the kidneys flush out excess uric acid and prevent crystal formation.
Manage Weight: Gradually losing weight can lower uric acid levels and decrease the risk of gout attacks.

The Connection Between Diet and Gout Flares

Gout occurs when excess uric acid builds up in the body and forms sharp, painful crystals in the joints. Uric acid is a natural byproduct of breaking down purines, which are compounds found in many foods and also produced by the body. While genetics and other factors contribute, the consumption of high-purine foods can dramatically increase uric acid levels, leading to an acute gout attack. By making informed dietary choices, individuals with gout can significantly reduce the frequency and severity of these painful episodes.

High-Purine Meats and Organ Meats

One of the most well-documented culprits for worsening gout symptoms is the consumption of certain types of meat. Organ meats, in particular, contain some of the highest concentrations of purines. Limiting or completely avoiding these is a critical step in managing gout.

Organ Meats: Liver, kidneys, sweetbreads, and tongue are especially rich in purines and should be excluded from a gout-friendly diet.
Red and Game Meats: Beef, lamb, pork, and game meats like venison and goose also contain high levels of purines. These should be eaten sparingly, and portion sizes should be carefully monitored.
Processed Meats: Cured or processed meats like bacon, sausages, and deli meats can also be a source of purines and should be limited.

Seafood and Shellfish to Avoid

Not all seafood is off-limits, but many varieties are known to be high in purines. Certain fish and shellfish are notorious for triggering gout attacks and are best avoided or consumed only in very small, infrequent amounts.

High-Purine Seafood: Anchovies, sardines, herring, trout, tuna, and mackerel are particularly high in purines and should be limited.
Shellfish: Mussels, scallops, shrimp, crab, and lobster are also major triggers and are not recommended for those with gout.
Healthier Alternatives: Some experts suggest that the heart-healthy benefits of moderate amounts of low-purine fish like salmon may outweigh the risks for some individuals, but this should be discussed with a doctor.

Sugary Foods and Beverages

Beyond purine content, research shows that consuming high-fructose corn syrup and sugary drinks can significantly increase the risk of gout. The body's process for metabolizing fructose releases purines, thereby elevating uric acid levels.

Sugary Drinks: Sodas, fruit juices, and other sugar-sweetened beverages are major sources of fructose and should be avoided.
High-Fructose Foods: This includes many processed snacks, baked goods, cereals, and candies that use high-fructose corn syrup as a sweetener.

Alcohol's Role in Worsening Gout

Alcohol consumption, particularly beer and liquor, is strongly linked to an increased risk of gout attacks. Alcohol increases uric acid production and, at the same time, reduces its excretion by the kidneys, leading to a dangerous buildup.

Beer and Spirits: Beer has a high purine content and is especially bad for gout. Distilled liquors also interfere with uric acid excretion.
Wine: Some evidence suggests moderate wine consumption is less likely to trigger an attack than beer or spirits, but limiting all alcohol is generally the safest approach.

High-Purine Foods vs. Gout-Friendly Alternatives

This table provides a quick guide to common high-purine items and their low-purine, gout-friendly substitutions.


High-Purine Food Category	Specific Items to Limit/Avoid	Gout-Friendly Alternatives
Meats	Organ meats (liver, kidneys), red meat (beef, lamb), game meats	Lean poultry (chicken, turkey), plant-based proteins (tofu, beans)
Seafood	Anchovies, sardines, scallops, mussels, shrimp, tuna	Low-fat dairy (yogurt, skim milk), eggs, nuts
Sugars	Sodas, fruit juices, candy, pastries, corn syrup	Water, herbal teas, coffee (in moderation), fresh cherries
Alcohol	Beer, distilled liquors	Plenty of water, antioxidant-rich drinks

Gout and Weight Management

Being overweight or obese is a significant risk factor for developing and worsening gout. Excess body fat can increase uric acid production and decrease its excretion by the kidneys. Weight loss, when done gradually and healthily, can help lower uric acid levels and reduce the strain on joints, contributing to fewer attacks. Crash diets, however, can cause rapid changes in uric acid and should be avoided.

The Importance of Hydration

Drinking plenty of fluids, especially water, is crucial for those with gout. Adequate hydration helps the kidneys flush out excess uric acid from the body, preventing the formation of crystals. Aiming for at least 8 to 16 cups of fluid per day, with at least half being water, is a common recommendation.

Conclusion: Making Smarter Food Choices

Managing gout involves a comprehensive approach that includes medical treatment, maintaining a healthy weight, and making deliberate dietary choices. By understanding and avoiding specific high-purine and sugary foods and drinks that make gout worse, you can significantly control your uric acid levels and reduce the risk of a painful flare-up. Focusing on a diet rich in low-fat dairy, fruits, vegetables, and whole grains, while staying well-hydrated, can make a profound difference in managing the condition and improving your quality of life. For personalized advice, it is always recommended to consult with a healthcare provider or a registered dietitian.

This article provides general information and is not a substitute for professional medical advice. For more in-depth information, you can refer to authoritative sources like the Arthritis Foundation's guide to gout and diet.

Frequently Asked Questions

The worst foods for gout are those with very high purine content, like organ meats (liver, kidneys), high-purine seafood (anchovies, sardines, scallops), and sugary drinks with high-fructose corn syrup.

Yes, beer is especially bad for gout as it is high in purines and slows the excretion of uric acid by the kidneys. Heavy beer consumption is strongly linked to gout attacks.

Chicken is generally considered a lower-purine meat compared to red or organ meats and can be consumed in moderation. However, limiting overall meat intake and opting for lean cuts is recommended.

While diet is crucial for managing gout and preventing flare-ups, it may not be sufficient for everyone. For many, diet must be combined with prescribed medication to effectively control uric acid levels.

No, studies show that high-purine vegetables like spinach, asparagus, and mushrooms do not increase the risk of gout attacks and are safe to include in your diet.

Water is the best drink for lowering uric acid, as it helps the kidneys flush out the excess. Staying well-hydrated is a key part of managing gout.

No, you don't need to avoid all seafood, but you should avoid or limit high-purine types like anchovies, sardines, and shellfish. Some fish, like salmon, can be eaten in moderation.