The natural acids found in fruit, such as citric acid, malic acid and ascorbic acid (vitamin C) are unrelated to the level of uric acid in our blood, said dietitian April Cheung from Alexandra Hospital.
Fruit are also naturally low in purines, a natural substance found in many types of food from which uric acid is produced.
Consuming seafood, offal, meat extracts, such as stock cubes and gravies, as well as yeast-containing food like beer, increases the risk of having gout because these are high in purine.
Limit your daily intake of meat, poultry and seafood to one or two servings.
A portion should contain just 60 to 90g.
Limit raw oatmeal to 2/3 cup daily, and ½ cup of vegetables such as asparagus, cauliflower, spinach, mushrooms and green peas.
Try to have more vegetable soups instead of meat-based soups.
Abstain from alcohol if you have having an acute gout attack. On other days when you are well, consume no more than one standard drink (1 can of beer, 1 glass of wine or 1 shot of hard liquor) a day.
Text by Mind & Body, Straits Times. Image: IThinkstock