Limit meat, poultry and fish.
Animal proteins are high in purine
. Avoid or severely limit high-purine foods, such as organ meats, herring, anchovies and mackerel. Red meat (beef, pork and lamb), fatty fish and seafood (tuna, shrimp, lobster and scallops) are associated with increased risk of gout
. Because all meat, poultry and fish contain purines, limit your intake to 4 to 6 ounces (113 to 170 gr.