Those who live with gout are recommended to follow a low-purine dietary pattern. Purine, which are chemical compounds that form uric acid when metabolized which can exacerbate gout related symptoms, can be found – in high levels – in some fish, seafood and shellfish, including anchovies, sardines, herring, mussels, codfish, scallops, trout and haddock. Additionally, meats such a bacon, turkey, veal, venison, and organ meats also contain high levels of purine. However, tomatoes are very low in purine content and, thus, can be enjoyed regularly. It’s recommended to visit a registered dietitian to create a personalized dietary pattern that includes low purine foods to minimize the risk of nutrient deficiencies that may occur when eliminating or decreasing certain foods in the diet.
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There is some link between tomatoes and gout flares. Research demonstrated that people who consume more tomatoes often have higher levels of uric acid, a known cause of gout flares. But this is not the case for everyone with gout. Genetics and overall health can make a bigger difference in how foods such as tomatoes lead to gout.
Tomatoes are a common trigger for individuals with gout. Though they are low in purine, which increases symptoms, they also can elevate serum urate levels, causing an increase in the frequency of the attacks.
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