Answer

Foods that are high in purines, a type of protein, can increase the risk of a gout attack so dietary changes can play a significant part in management of the condition. High-purine foods to avoid include offal, game, oily fish, shellfish, meat and yeast extract products.

Foods that have a lower but still significant purine content and therefore should be eaten in moderation include poultry, dried peas, beans and legumes, mushrooms and mycoprotein foodstuffs (e.g. Quorn), whole grains and some vegetables, notably asparagus, cauliflower and spinach. 

Some people find that certain foods trigger gout, despite having a low purine count, so these should also be avoided. Alcohol can raise uric acid levels and trigger gout attacks, so a reduction in consumption is sensible. 

Vitamin C has been shown to reduce the risk of gout, so increasing dietary sources or taking a supplement may be beneficial, though Alek should check with the pharmacist or GP that this course of action won’t cause any problems with his current medication. There is also evidence supporting the use of sour cherries and their juice as a natural gout remedy, as well as drinking plenty of non-alcoholic fluids.