Foods that cause gout have long been identified as those foods that are linked to cardiovascular disease and foods that have high purine content, a naturally occurring element of human tissue found in many foods. During digestion, purines are broken down into uric acid, which may cause a flare up of gout.

Uric acid collects in the blood and forms crystals which gather in cartilage and tissue surrounding joints, causing intense pain and swelling. People with gout may produce excessive amounts of uric acid naturally, or their kidneys might not be as effective in filtering out these acids. For these people, diets that involve a lot of purines may induce a gout attack.

A diet that limits foods that cause gout that can eliminate outbreaks and reduce suffering. Dark berries, such as cherries, blueberries, strawberries and cranberries have been shown to contain a chemical that helps the body process and get rid of uric acid and should be a part of a diet for gout. They also have properties to reduce inflammation, which can help gout flare ups dissipate faster. Since red meats have been shown to raise the risk of gout, tofu can act as a substitute. Because its protein comes from soybeans, it is a healthy way to get protein out of a diet for gout without flooding the body with gout-inducing uric acid.

Fresh vegetables are also helpful in neutralizing uric acid levels, especially those high in vitamins B and C. Diluted celery juice and distilled water are also useful in helping the body balance uric acid levels in the bloodstream. Foods high in Omega 3 fatty acids, such as salmon, flax, olive oil and nuts have anti-inflammatory properties that reduce the pain and length of a gout attack. A diet high in complex carbohydrates has been found to be beneficial in controlling gout. Less than 30 percent of daily caloric intake should come from fats, and only 10 percent of those fats should come from animals.

Gout is one of the most painful types of arthritis, but by identifying and minimizing foods that cause gout, you will be able to reduce the frequency and intensity of attacks. Purine-rich foods should be reduced, but not entirely eliminated. All food containing protein also contains some purines, but some foods that are especially rich in purines should be eaten sparingly. Some foods to avoid that cause gout are alcoholic beverages, anchovies, caviar, herring, yeast, organ meats such as liver or heart, legumes, meat extracts, gravies, mushrooms, spinach, cauliflower and asparagus. There are other foods to avoid that cause gout, but this is a good starting point.

A natural dietary supplement made up of cherry or blueberry extracts can be an important part of a diet for gout. These berries contain Anthocyanins, which in addition to giving the berries their dark color, provide them with powerful anti-inflammatory agents. They likewise stimulate healthy kidney function, which will help the body naturally filter out some purines.

Gout sufferers usually experience extreme pain during an attack. During such flare ups, ibuprofen may be used to treat pain. Cold compresses every couple hours may help ease swelling and inflammation, and also have a numbing property that can help with pain. A doctor should be contacted if you think you have this painful condition; he or she will tell you the foods that cause gout and other ways to manage the disease.

Michael Browne has been studying arthritis and joint pain for many years. He is a contributor to many health sites, including the Gout Treatments section of Arthritis Pain Relief & Treatment.