Meats

• Meats are high in protein, which is a gout trigger. Meats that are highest in purines include sweetbreads and hearts.
  
  

Oily Fish

• Smelt, herring and sardines are suspected of causing gout. They should be consumed in moderation.
  
  

Vegetables

• Certain vegetable contain purines but do not elevate risk. These include peas, mushrooms, cauliflower and spinach.
  
  

Moderate Risk

• Bacon, liver and veal have moderate levels of purines. Other middle-range risk foods include salmon, veal, scallops and trout.
  
  

Alcohol

• Alcohol raises the risk of a gout attack. Beer and hard liquor increase the likelihood the most.
  
  

Fluids

• Adequate intake of non-alcoholic beverages reduce the symptoms and severity of a gout attack. Fluids help to flush toxins out of the system.