Overview Of Foods That Trigger Gout Flares

Alcohol

The consumption of alcoholic beverages increases a patient's risk of developing gout. It is a major trigger for gout flares as well. In recent studies based on self-reporting from patients, alcoholic beverages were listed as the trigger for over fifty percent of gout flares among participants. Beer has a higher amount of purines than any other alcoholic beverage. It contains a high percentage of brewer's yeast, another ingredient that raises the risk of gout flares. While wine is lower in purines, consuming any alcoholic beverage forces the kidneys to excrete alcohol instead of purines. This alteration raises uric acid in the patient's blood, leading to a gout flare within one to two days. Gout patients are advised to limit their consumption of alcoholic beverages to keep uric acid levels as low as possible.

Doctors suggest that individuals consume alcoholic beverages in moderation. Patients who consume large amounts may need to significantly reduce their intake to manage symptoms and reduce the risk of flares. Women should limit themselves to one serving per day. Men under sixty-five years old can consume two servings each day, though men older than this should only have one serving daily. One serving equates to twelve ounces of beer that is five percent alcohol by volume. Patients should always check with their doctor to see if alcohol consumption is safe for their overall health, especially with gout. Their doctor can advise them on safe intake levels as well.

Kidney Beans And Lentils

Kidney beans and lentils have more purines than other legumes. Until recently, gout patients were advised to avoid these legumes and other sources of plant-based protein. However, researchers now understand that plant-based protein does not increase the risk of gout flares in the way that animal protein does. Lentils and beans are lower in purines than meat. Gout patients can safely include them in their diet. While they should not be used as the only source of dietary protein, nutritionists suggest that gout patients consider replacing chicken and beef with lentils for some meals. Instead of chicken noodle soup, patients may choose to have lentil soup. They may want to use lentils in place of beef when making rice dishes.

However, since kidney beans and lentils do have more purines than other legumes, patients should always be mindful of the serving size. This will help them avoid gout flares. Half a cup of cooked lentils or beans constitutes one serving. Patients may want to include lower-purine beans in their diets too. Garbanzo beans (chickpeas) and pinto beans are both low in purines. They can be used in dishes with lentils or other beans.