Low-purine diet for gout

Purines are natural compounds that the body breaks down into uric acid. In gout, uric acid crystals can collect in a joint and trigger sudden pain, warmth, redness and swelling. Reducing organ meats, some seafood, large portions of red meat and alcohol may lower dietary triggers, although the body also makes purines on its own. Water, vegetables, whole grains and appropriately portioned protein can make the eating pattern more sustainable. Kidney disease, weight concerns and medicines can change what is suitable for you.

Build meals around vegetables, fruit, whole grains and lower-purine protein choices such as dairy foods, eggs or plant proteins if they suit you. Keep meat and seafood portions modest, avoid organ meats, and limit beer and spirits. Drink regularly unless a clinician has restricted your fluids. Do not make sudden fasting or crash-diet changes, which may disturb uric acid levels. Keep taking gout medicine exactly as prescribed, and track foods, alcohol, hydration and flare symptoms to discuss at an appointment.

Seek urgent medical advice for a hot, very swollen joint with fever or feeling unwell, because infection can resemble a gout flare. Arrange assessment for a first unexplained attack, repeated flares, worsening joint pain, or swelling that does not settle. New ankle swelling, knee swelling or persistent joint pain deserves evaluation rather than assuming food is the cause.

Ask which foods matter most for your pattern of flares, whether your medicines need monitoring, and how kidney function affects your diet and fluid advice. Ask for a referral to a dietitian if you need help planning familiar meals.