Gout is caused by excess uric acid forming crystals in joints — a directly diet-modifiable condition. NutriPlan generates personalised 7-day meal plans that limit purine-rich foods, promote uric acid excretion through hydration and alkaline foods, and reduce inflammation between flare-ups.
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Purines break down into uric acid. Red meat, organ meats, shellfish and oily fish are highest in purines and are limited. Plant-based purines (legumes) have much less impact on uric acid than animal-based purines.
Adequate fluid intake (2–3 litres/day) dilutes uric acid in the blood and promotes excretion through urine. Our plans include hydrating foods and recommend fluid targets alongside each meal.
Cherries contain anthocyanins that have been shown in multiple studies to reduce uric acid levels and gout attack frequency by up to 35%. Included regularly in plans.
Fructose (especially from high-fructose corn syrup and fruit juice) and alcohol — particularly beer and spirits — are the strongest dietary triggers for gout attacks.
Diet can reduce serum uric acid by 1–2 mg/dL — meaningful, but usually not sufficient alone for established gout. Most patients need urate-lowering medication (allopurinol, febuxostat) alongside dietary changes.
Yes. Despite containing purines, legumes and vegetables have not been shown to increase gout risk in studies. Plant purines are metabolised differently to animal purines. Vegetables and legumes are encouraged in our plans.
Beer is the worst alcohol for gout (high purine content + fructose). Red wine in moderate amounts shows less risk in studies — but any alcohol impairs uric acid excretion. Zero alcohol is optimal during flare-ups.
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Medical disclaimer: NutriPlan meal plans are for informational purposes only and do not constitute medical advice, diagnosis or treatment. Always consult a qualified healthcare professional or registered dietitian before making significant dietary changes, especially if you have a medical condition or take medication.