Last reviewed: 2026-08-08 • Editorial Standards

66 Foods Most Likely to Trigger a Gout Flare

66 foods — Gout Risk Assessment

All Foods

Higher Riskamazake (fermented drink made from sake lees) Higher RiskAnchovy (dried) Higher Riskanchovy, canned Higher Riskanchovy, dried Higher Riskanchovy, fresh Higher Riskanchovy, raw Higher Riskbeer for export (higher wort content than typical austrian lager) Higher RiskBeer yeast Higher RiskBeer yeast product Higher Riskbeer, dark Higher Riskbeer, from wheat Higher Riskbeer, low alcohol Higher Riskbeer, pils Higher Riskbeer, ‘regular’ type, various brands Higher Riskbonito, dried Higher Riskbrandy Higher Riskchicken breast, boneless, skinless, cooked4 Higher Riskchicken liver, raw Higher RiskChlorella Higher RiskChondroitin and Beer yeast Higher Riskcutlassfish (hairtail), fresh Higher Riskgnomefish, skin, raw Higher Riskherring, canned Higher RiskKatsuobushi (dried bonito) Higher Riskmackerel, japanese, skin, raw Higher Riskmalt beverage, including non-alcoholic beer Higher Riskmilt, cod Higher Riskmilt, globefish Higher Riskmilt, pigfish, striped, raw Higher RiskMirin Higher Riskmirin (cooking wine) Higher Riskmonkfish liver, steamed Higher Riskmushrooms, shiitake, dried Higher RiskNiboshi (dried baby sardines) Higher RiskNori Higher Riskpork loin, boneless, skinless, cooked4 Higher Riskpork, cured, bacon, cooked4 Higher RiskPowdered Umami broth Higher Riskradler (beer and lemonade mixture) Higher RiskRNA Higher RiskRoyal jelly Higher Risksake Higher Risksake lees Higher RiskSakura shrimp (dried) Higher RiskSardine Higher Risksardine, baby, dried Higher Risksardine, canned Higher Risksardine, half-dried Higher Riskseabass, japanese, skin, raw Higher Riskseaweed, nori, dried Higher Risksh Liver (steamed) Higher Risksh Skin Higher Risksh) Higher RiskShiitake (dried) Higher Riskshochu (japanese spirit liquor) Higher Riskshoko-shu (chinese liquor) Higher Riskshrimp, sakura, dried Higher Risksoup, stock, chinese, dried Higher RiskSpirulina Higher Riskumami broth, powdered Higher Riskume liqueur Higher Riskwhiskey Higher RiskWhitebait (dried) Higher Riskwhitebait, dried Higher Riskwine Higher Riskyeast, dried

Frequently Asked Questions

Which foods most commonly trigger gout attacks?

The highest-risk triggers combine extreme purine loads (over 300 mg/100g — organ meats, certain dried fish) with alcohol, which blocks uric acid excretion. Our database flags 66 such foods. During a flare, the ACR recommends strictly avoiding all of them.

How quickly can food trigger a gout flare?

A purine-heavy meal or drinking session can raise uric acid within hours, and flares often begin within 24-48 hours. Studies show acute purine intake raises flare risk nearly 5-fold in the following two days. Alcohol adds further risk by impairing renal uric acid excretion.

Related Guides

Avoid Foods High Purine Foods Alcohol Foods Organ Meats Purine Over 300Mg Foods

About · Contact · Privacy · Terms of Use · Medical Disclaimer · Editorial Policy · Data Sources

References

• ACR 2020 Guideline for the Management of Gout
• EULAR 2016 Updated Recommendations for Gout
• USDA+ODS-NIH PURINE DATABASE Release 2, March 2025
• Kaneko K, et al. Biol. Pharm. Bull. 37(5):709-721, 2014

Medical Disclaimer: This website provides informational content only and does not constitute medical advice. Consult a qualified healthcare professional for personalized gout management.
Last reviewed: 2026-08-08