People suffering from gout should not eat organ meats, anchovies, mackerel or herring, as well as other foods high in purines. Fatty red meat, fish and seafood are also high in purines and are connected with elevated risk of gout, as stated by the Mayo Clinic.
Gout strikes when urate crystals lodge in the joints and surrounding tissues. Urate crystals develop when the blood has more uric acid than the body can process and eliminate through urine, and uric acid is found in purines, a substance that many fatty foods have. As gout sufferers stop consuming foods with purines, uric acid levels normalize, and the urate crystals dissolve, notes the Mayo Clinic.
Other dietary changes that help gout sufferers include limiting or eliminating alcohol from the diet. Alcohol, particularly beer, has been shown to interfere with the body's ability to eliminate uric acid. Another dietary change involves cutting back on fat. Getting protein from plant-based sources, such as legumes or beans, and choosing dairy products that are low fat or fat free also cuts down on saturated fats in the body. Fructose is the only sugar that increases uric acid levels, and while raw fruits balance out fructose with fiber enough to keep gout attacks from worsening, people with gout should avoid high-fructose corn syrup, according to the Mayo Clinic.