Dietary management of purine intake for gout patients

Purine is a natural compound found in the body and various foods that converts into uric acid during metabolism. If the body produces excessive uric acid or the kidneys fail to excrete enough, it can accumulate in the blood and form urate crystals in the joints, causing the pain, swelling, and redness characteristic of gout.

Medical experts, including nutritionist Dr. Nguyen Anh Tung Duy from Tam Anh General Clinic District 7, advise that individuals with high uric acid levels or gout should limit specific high-purine food groups. Key categories to monitor include animal organs—such as liver, kidneys, heart, and brain—as well as red meat and certain types of seafood like shrimp, crab, clams, sardines, and anchovies. While occasional consumption may not trigger an immediate attack, long-term dietary habits combined with alcohol consumption or metabolic disorders can exacerbate the condition.