Avoid Purine-Rich Meats and Seafood

Studies have shown that eating lots of high-purine meats and seafood increases the risk of gout by raising uric acid levels in your blood. (The latest research suggests that high-purine vegetables don’t seem to increase the risk of gout and therefore don’t need to be avoided.) I advise limiting your total intake of animal protein (meat, poultry, and seafood combined) to no more than 6 ounces per day. You should also avoid or dramatically limit your intake of proteins that are highest in purines: organ meats (such as kidney and liver); fatty cuts of beef, lamb, and pork; and certain fish and shellfish (anchovies, herring, sardines, and mackerel).