Consumption of purine-rich foods
Purines are the main chemical components of RNA and DNA, which can be broken down and turned into uric acid. As a result, it will set off some symptoms of gout. For this reason, it is advisable to avoid some foods that are rich in this substance, including glandular and organ meats, turkey, pork, bacon, mutton, duck, venison, and veal. Some seafood, such as scallop, cod, sardine, shellfish, mussel, anchovies, trout, salmon, and haddock, can also contain a lot of purine.
Some veggies are also high in purines, but many studies have proved that they don’t increase the risks of gout. Thus, the following purine-rich ingredients might be included in a healthy diet without restriction: spinach, mushrooms, lentils, lima beans, kidney beans, green peas, asparagus, and cauliflower. [3]
