Description

Organ meats like liver and kidneys are exceptionally high in purines, making them significant triggers for gout attacks in susceptible individuals. These meats contain up to 10 times more purines than muscle meats, leading to a rapid increase in uric acid production when consumed. The high concentration of nucleic acids in organ meats contributes to their elevated purine content. Additionally, organ meats are often rich in iron, which may increase oxidative stress and inflammation, potentially exacerbating gout symptoms. A study published in the New England Journal of Medicine found that the highest quintile of meat intake, particularly organ meats, was associated with a 40% increased risk of gout compared to the lowest quintile [1]. Another study in Current Opinion in Rheumatology highlighted the importance of dietary modifications, including limiting organ meat consumption, in managing gout [2]. While organ meats are nutritious, individuals with gout or at high risk of developing gout are often advised to avoid or strictly limit their intake.