Can patients with gout eat tofu?
Aug 29, 2025
Source: Cainiu Health
Dr. Yang Tiesheng
Introduction
If a gout patient is in the remission phase and uric acid levels are controlled within the normal range, consuming small amounts of tofu can provide high-quality plant-based protein. Additionally, the purine content in tofu is lower than that of dried soybeans after processing, and moderate intake generally does not trigger gout attacks. However, it is advisable to choose light cooking methods, such as stir-frying or making soups, and avoid frying or combining tofu with high-purine ingredients like organ meats or concentrated meat broths.
Generally, patients in the remission phase of gout can consume small amounts of tofu, no more than 100 grams per time, 2-3 times per week; however, if in the acute attack phase, eating tofu is not recommended. Detailed explanation is as follows:
If a gout patient is in the remission phase and uric acid levels are within the normal range, consuming a small amount of tofu can provide high-quality plant protein. Additionally, the purine content in tofu is lower than that of dried soybeans after processing, and moderate intake generally does not trigger gout. However, mild cooking methods such as stir-frying or making soup are recommended, while frying or combining tofu with high-purine ingredients like organ meats or concentrated meat broths should be avoided.
If a gout patient is in the acute attack phase, with significant joint pain and weakened ability to metabolize purines, even though tofu is considered a moderate-purine food, its consumption may still exacerbate uric acid accumulation, intensify inflammatory responses, and prolong the attack. In such cases, low-purine foods like Chinese cabbage, winter melon, and rice are recommended.
Before consuming tofu, gout patients should confirm their current disease phase and regularly monitor uric acid levels. If joint discomfort occurs after eating tofu, consumption should be stopped immediately and professional advice should be sought.
