If you have gout, you may want to pass on the liver and keep the anchovies off the pizza.
People who had the highest amounts of compounds called purines in their diets increased their risk of having a gout flare-up by almost five times compared to those eating the least purine-rich foods, a new study shows.
Foods with the highest purine content include liver, organ, and game meats, sardines, mussels, anchovies, herring, and beer.
Foods with moderate levels of purine include red meats, chicken, fish, asparagus, mushrooms, peas, beans, lentils, cauliflower, and spinach.
Although a purine-rich diet has long been considered a risk factor for recurrent gout attacks, this is the first large study to explore this connection and quantify it.