Can patients with gout drink alcohol?

Gout is a metabolic disease caused by hyperuricemia, with main symptoms including arthritis and uric acid stones. Alcohol consumption increases uric acid levels in the body, thereby triggering or exacerbating gout attacks; therefore, patients with gout are advised not to drink alcohol.

Lactic acid produced during alcohol metabolism can inhibit the excretion of uric acid by the kidneys, thereby increasing the concentration of uric acid in the blood.

Different types of alcohol have varying impacts. Beer contains high levels of purines and has a significant effect, while the purine content in both white spirits and red wine is relatively low; however, they still have adverse effects. No alcohol should be consumed during acute attacks. In special cases, such as when the condition is stable and serum uric acid levels are well controlled, a small amount of red wine may be consumed occasionally, not exceeding 50 ml per time, and consumption should not be frequent.

Therefore, patients with gout should try to avoid alcohol consumption, especially beer and spirits. If absolutely unavoidable, alcohol intake must be strictly limited.

Thus, patients with gout should also follow a healthy lifestyle, including balanced nutrition, appropriate exercise, and avoiding bad habits to control the disease condition and improve quality of life. Alcohol consumption should be avoided as much as possible, and must be strictly prohibited during acute episodes. When the condition is stable and serum uric acid levels are well controlled, a small amount of red wine may be consumed occasionally, but the quantity and frequency must be strictly controlled.