The primary dietary goal for gout is to limit your intake of foods with high amounts of purinein them. Ideally, you will have little or no foods that are high in purine and only small amounts of those with moderate amounts of purine.
Foods considered high in purine content include the following:
Firestein, G.S., et al. Kelley’s Textbook of Rheumatology, 10th
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“Gout and Hyperuricemia in Chronic Kidney Disease.” National Kidney Foundation. <https://www.kidney.org/sites/default/files/02-10-6972%20Hyperuricemiia%20Bulletin.pdf>.
Lu, N., et al. “AB0822 Hospitalization Trends of Gout and Rheumatoid Arthritis in The United States: A Tale of Two Arthritides.” Ann Rheum Dis 75.2 (2016): 1184-1185.
Rothschild, Bruce M. “Gout and Pseudogout.” Medscape.com. July 26, 2019. <https://emedicine.medscape.com/article/329958-overview>.
United States. National Institutes of Health. Genetics Home Reference. “Lesch-Nyhan Syndrome.” Apr. 30, 2019. <https://ghr.nlm.nih.gov/condition/lesch-nyhan-syndrome>.
Vandell, Alexander G., et al. “Hydrochlorothiazide-induced hyperuricaemia in the Pharmacogenomic Evaluation of Antihypertensive Responses (PEAR) study.” J Intern Med 276.5 Nov. 2014: 486-497.
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