Dairy's Protective Effect on Uric Acid
Dairy is the one food group with evidence of a protective effect on gout, not just a neutral one. Low-fat milk and yogurt have been associated with lower uric acid and a lower risk of gout in prospective studies, likely because dairy proteins promote uric acid excretion. Eggs are a separate case: nearly purine-free and a reliable protein source, but without the same protective signal. For gout, low-fat dairy is a genuinely useful addition, and eggs are a safe protein fallback.
Frequently Asked Questions
How many purines are in Eggplant?
Eggplant contains about 51 mg of purines per 100g. has moderate purine levels (50.7 mg/100g). Guidelines generally treat purine readings over 150 mg per 100g as high-risk and under 50 mg as safe for most people with gout.
Does Eggplant contain fructose?
Eggplant contains virtually no fructose (less than 0.1g per 100g), so fructose is not a concern for gout with this food. While excess fructose is a separate gout risk factor, this food's fructose load is negligible.
Can I eat Eggplant with gout?
Eggplant is classified as MODERATE risk for gout. has moderate purine levels (50.7 mg/100g). Small, infrequent portions might be tolerated, but flares call for avoiding it entirely. Pay attention to your own response and seek personalized direction from your care team.
What food category does Eggplant belong to?
Eggplant is classified under Dairy & Eggs in our gout food database. Where it sits in the food hierarchy is useful context for planning a gout-friendly diet. Browse other dairy & eggs items to compare purine and fructose levels across similar foods.
What are gout-friendly alternatives to Eggplant?
Instead of Eggplant, consider choosing dairy & eggs options rated SAFE in our gout database — these have low purine (under 50 mg/100g) and low fructose (under 2g/100g). Browse our dairy & eggs category page to find the best substitutes for your gout diet plan.
Data Quality
This entry uses T1-level data:
Both purine and fructose were individually measured (lab-analyzed).
Sources include USDA FoodData Central (public domain, CC0 1.0), the USDA+ODS-NIH Database for the Purine Content of Foods Release 2.0 (2025), Kaneko et al. Biol Pharm Bull 2014, and ACR/EULAR clinical guidelines.