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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.
Up to 18 percent of all people with gout have family members with gout. Overweight. Excessive eating steps up the production of uric acid. Eating too many foods with purines, such as organ meats (liver, kidney, brains, sweetbreads), sardines, anchovies, meat extracts, dried peas, lentils, and legumes.