What Poultry Is Bad for Gout? Understanding High-Purine Options

October 8, 2025 •

4 min read

According to the Arthritis Foundation, organ meats like liver have the highest levels of purines and should be avoided by those with gout. For people managing this painful condition, understanding what poultry is bad for gout is a critical step in controlling uric acid levels and preventing painful flare-ups.

Quick Summary

This article details which high-purine poultry products, such as organ meats, fatty cuts, and certain species, can trigger gout attacks and should be limited or avoided. It also explains safe alternatives and preparation methods.

Key Points

Avoid Organ Meats: Poultry liver, kidneys, and gizzards are extremely high in purines and should be completely avoided by those with gout.
Limit Certain Species: Turkey and goose contain higher levels of purines, and their consumption should be limited, especially processed deli versions.
Beware of Sauces and Broths: Gravies and concentrated broths made from meat drippings are high in purines and should be avoided.
Choose Lean Cuts: Skinless chicken breast and lean duck are moderate-purine options that can be consumed in controlled portions.
Hydrate and Cook Smart: Drinking plenty of water and using cooking methods like boiling or poaching can help manage purine intake.

The High-Purine Culprits: Poultry to Avoid

For individuals with gout, the key to dietary management lies in limiting foods high in purines, which are compounds that the body breaks down into uric acid. While not all poultry is off-limits, certain types and preparations are definitely bad for gout and should be avoided.

Organ Meats: The Highest-Risk Category

By far, the most dangerous poultry products for gout sufferers are the organ meats. These are loaded with purines and can cause a rapid spike in uric acid levels, almost guaranteeing a flare-up. You should completely avoid:

Chicken Liver: This is particularly high in purines, with one source reporting levels well over 300mg per 100g.
Chicken Kidneys, Heart, and Gizzards: These also fall into the high-purine category and are not suitable for a gout-friendly diet.

Species with Higher Purine Content

While chicken is often considered a moderate-purine food, other types of poultry can pose a greater risk. The purine content varies by species and cut.

Turkey: Particularly the dark meat and fatty cuts of turkey are high in purines and often listed among foods to avoid, especially around holidays when consumption is high. Processed deli turkey is also particularly risky.
Goose: This is another type of poultry that is very high in purines and should be avoided to prevent triggering a gout attack.

Processed and Prepared Poultry Products

It's not just the meat itself that can be a problem. Many processed and prepared poultry products contain high levels of purines or other ingredients that can worsen gout.

Gravies and Sauces: These are often made from meat drippings and broth, which can become concentrated with purines during cooking. This is why they are frequently cited as a trigger for gout attacks.
Chicken Broth and Bouillon: Simmering chicken in water for a long time leaches purines into the liquid. While some sources list broth as moderate, it is best to avoid it, especially in concentrated bouillon form, during a flare-up or if you have consistently high uric acid.
Sausages and Deli Meats: Processed meats often contain preservatives and high levels of fat, both of which can negatively impact gout. High-fat options in particular should be limited.

The Safer Alternatives: Low to Moderate Purine Poultry

Fortunately, for those who enjoy poultry, there are ways to consume it safely. The key is moderation and choosing the right cuts and preparation methods.

Choosing Lean Cuts

Lean cuts of poultry contain moderate levels of purines, making them a safer option when eaten in controlled portions.

Skinless Chicken Breast: This is a great source of lean protein with a moderate purine content (around 141.2mg per 100g). A serving of 4 to 6 ounces a day is often considered acceptable for gout patients.
Duck Meat: When prepared without excess fat and skin, duck can be a moderate-purine choice.

Cooking Methods Matter

How you prepare poultry can influence its purine content.

Boiling or Poaching: These methods can help reduce the overall purine content, as some of the purines are released into the cooking water.
Grilling or Broiling: These dry-heat methods are also good options for cooking lean poultry.
Avoid Frying: Frying adds unhealthy fats, and some purines can be reabsorbed into the meat. It's best to stick to healthier cooking methods.

Purine Comparison of Common Poultry Parts


Poultry Part (per 100g)	Purine Content Range	Gout Impact
Chicken Liver	High (approx. >300mg)	Avoid entirely.
Chicken Breast (skinless)	Moderate (approx. 141.2mg)	Safe in moderation.
Chicken Wings	Moderate (approx. 137.5mg)	Safe in moderation.
Chicken Leg	Moderate (approx. 122.9mg)	Safe in moderation.
Turkey (Dark Meat)	High to Moderate	Limit or avoid, especially processed.
Goose	High	Avoid entirely.
Duck	Moderate	Consume in moderation.
Gravy/Broth	High	Avoid entirely.

Gout-Friendly Lifestyle Adjustments

Beyond simply choosing the right poultry, managing gout also involves a holistic approach to diet and lifestyle. Drinking plenty of water is essential, as proper hydration helps the kidneys flush uric acid from the body. A balanced diet focusing on low-fat dairy, fruits, vegetables, and whole grains, similar to the Mediterranean or DASH diet, is recommended. Maintaining a healthy weight through diet and regular exercise is also critical for managing uric acid levels and reducing joint stress.

Conclusion: Making Informed Choices

Managing gout requires a mindful approach to diet, and knowing what poultry is bad for gout is a key part of that. By avoiding high-purine organ meats and limiting species like turkey, you can reduce the risk of painful flare-ups. Leaner cuts of chicken and duck, prepared in gout-friendly ways, can still be part of a healthy diet in moderation. Always prioritize staying hydrated, maintaining a healthy weight, and incorporating low-purine foods like fruits, vegetables, and low-fat dairy. For personalized advice, it is always best to consult with a healthcare professional or registered dietitian. You can find more information about diet and gout management from authoritative health sources like the Mayo Clinic.

Frequently Asked Questions

Yes, chicken liver is particularly bad for gout because it is an organ meat that is extremely high in purines. Consuming it can lead to a significant increase in uric acid levels and trigger a gout flare-up.

Yes, skinless chicken breast is a moderate-purine food and can be eaten in moderation (typically 4 to 6 ounces per day) as part of a balanced diet for gout.

Yes, many sources indicate that turkey, especially dark meat and processed versions, has a higher purine content than lean chicken. As a result, turkey should be limited more strictly than chicken for gout sufferers.

Yes, you should avoid or limit chicken broth, bouillon, and meat-based gravies. When chicken is cooked for a long time, purines leach into the liquid, concentrating in the broth.

Yes, removing the skin from chicken is recommended. Poultry skin contains additional fats and purines that can contribute to higher uric acid levels, so it is best to cook and eat chicken skinless.

The best cooking methods are boiling, poaching, grilling, or broiling. These methods can help reduce purine content compared to frying, and they avoid the use of high-purine gravies and sauces.

Lean duck meat is generally a moderate-purine option and can be consumed in moderation. However, as with all poultry, portion control is important, and fatty cuts or skin should be limited.