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What vegetables should patients with gout avoid eating?

Jul 10, 2025 Source: Cainiu Health
Dr. Yang Tiesheng
Introduction
There is no absolute restriction on specific vegetables for patients with gout. However, consuming certain vegetables such as soybean sprouts, laver, asparagus, mushrooms, and spinach may potentially have adverse effects on patients with gout. Soybean sprouts, which are sprouted from soybeans, do not experience a significant reduction in purine content during the sprouting process and are still considered as vegetables with moderate to high purine levels. Their consumption can increase uric acid production in the body and may trigger an acute gout attack.

Generally speaking, there is no absolute restriction on specific vegetables for individuals with gout. However, consuming certain vegetables such as soybean sprouts, laver, asparagus, mushrooms, and spinach may have adverse effects on the body. The detailed explanation is as follows:

1. Soybean Sprouts: Made from germinated soybeans, the purine content does not significantly decrease during germination, and they remain a medium-to-high purine vegetable. Consumption can increase uric acid production in the body and may trigger an acute gout attack, worsening joint discomfort.

2. Laver: As a type of seaweed, it has a relatively high purine content. After metabolism, it may affect uric acid excretion. Excessive consumption by individuals with gout may elevate blood uric acid levels, increasing the risk of joint pain.

3. Asparagus: Although it is a common vegetable, its purine content is at a medium-to-high level. After metabolism in the body, it produces more uric acid. If frequently consumed by individuals with gout, it may lead to uric acid deposition in the joints, causing redness and pain.

4. Mushrooms: Classified as a fungal vegetable, mushrooms have a high purine content and also contain certain components that inhibit uric acid excretion. Consumption may cause fluctuations in blood uric acid levels, which is unfavorable for disease stability. Strict avoidance is especially important during acute gout attacks.

5. Spinach: Contains a certain amount of purines and is also rich in oxalic acid, which can interfere with uric acid excretion. The combined effects of these substances may lead to uric acid accumulation in the body, worsening gout symptoms and negatively affecting joint health.

When selecting vegetables, individuals with gout should prioritize low-purine options such as Chinese cabbage, cucumbers, and tomatoes. During cooking, use minimal oil and salt, avoid excessive processing, and combine these dietary choices with increased water intake to help control uric acid levels.

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