According to Mayo Clinic, the symptoms of gout can be induced by a diet rich in purines. Purines are absorbed from foods such as mushrooms and asparagus as well as from anchovies and organ meat.
The painful symptoms of gout are the result of excess urea in the bloodstream forming crystals that accumulate around bone joints. As food rich in purines is metabolized, the body secretes uric acid into the blood. Mayo Clinic explains that this uric acid is believed to be a factor in causing or exacerbating gout. Foods that cause uric acid to build up in the blood are typically rich in saturated fat and sugar. Red meat and pork intake is usually restricted in gout-friendly diets as are dairy products and many forms of seafood such as tuna, lobster and shrimp. Gout diets have grown less restrictive over the years as medical treatments have advanced to help patients manage urea levels. Alcohol intake is also associated with gout and its complications, and patients with gout are generally advised to abstain from beer, wine and liquor. Nonalcoholic beverages, however, help accelerate the flushing of urea from the bloodstream and are encouraged for people with high levels of uric acid.