Gout is caused by a high level of uric acid which leads to monosodium crystal deposits in the joints, bones and soft tissue. Uric acid is a by-product of purine breakdown and high levels of this (hyperuricemia) lead to gout in some but not all people. A disease once associated with the rich, gout had been linked to diets high in organ meats, shellfish and alcohol. In this study published in the New England Journal of Medicine in 2004, Dr. H.K. Choi, an expert on diet and gout, examined the link between certain foods and gout attacks.

The study found that an intake of beef, lamb and pork was associated with an increase in gout in addition to seafoods such as shellfish, tuna, dark fish, other fish, shrimp, lobster and scallops. Purine rich vegetables however were not associated with an increase risk of gout. These foods include lentils, peas, beans, spinach, oatmeal and cauliflower.

Of note, dairy products were found to decrease the likelihood of gout attacks. Men who drank two glasses of skim milk or consumption of low-fat yogurt were found to have a reduced relative risk gout.

For more information about this study, read the article, “Purine-Rich Foods, Dairy and Protein Intake and the Risk of Gout in Men” in NEJM. Be sure to check out this great, short video about the treatment and causes of gout.

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