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High-purine vegetables. Studies have shown that vegetables high in purines do not increase the risk of gout or recurring gout attacks. A healthy diet based on lots of fruits and vegetables can include high-purine vegetables, such as asparagus, spinach, peas, cauliflower or mushrooms.
Avoiding eating the foods below can help reduce the risk of a gout attack: 1  offal â liver and kidneys, heart and sweetbreads. 2  game â rabbit, pheasant and venison. 3  oily fish â anchovies, herring, mackerel, sardines, sprats, whitebait and trout. 4  seafood â mussels, crab, shrimp and other shellfish, fish roe and caviar.