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Dietary changes can help reduce uric acid levels in the blood. Since purine chemicals are converted by the body into uric acid, purine-rich foods are best avoided.
Examples of high-purine foods are shellfish and organ meats such as liver, brains, kidneys, and sweetbreads.
Meat or seafood consumption increases the risk of gout attacks, while dairy food consumption seemed to reduce the risk.
Protein intake or purine-rich vegetable consumption was not associated with an increased risk of gout.
Total alcohol intake was strongly associated with an increased risk of gout (beer and liquor were particularly strong factors).
Fructose from the corn syrup in soft drinks also increases the risk of gout. It should be noted that even the best diet that avoids foods and beverages that increase the risk of gout will only lower blood uric acid level by 1 mg/dL.
Weight reduction can be helpful in lowering the risk of recurrent attacks of gout. This is best accomplished by reducing dietary fat and calorie intake, combined with a regular aerobic exercisesprogram.
For a clearer list, the following are:
Foods Higher in Purines:
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