#Episode 21:

Healthy Eating and Gout

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Did you know that gout is the most common form of inflammatory arthritis in North America, affecting approximately 4% of adults in both Canada and the United States?
 
Living with gout involves more than managing flares. While diet may play a role, understanding its relationship with gout can help people make informed decisions about managing their condition.
 

In this Education Series episode, Arthritis Research Canada’s Dr. Natalie McCormick, Dr. Hyon Choi, and Dr. Sharan Rai share insights from their research on diet and gout. Patient Doug Park also shares his experience living with gout, highlighting the everyday realities of managing the condition and making dietary choices.

Discover how different foods and eating patterns can influence gout risk, what research reveals about plant-based diets and uric acid levels, and why there’s no one-size-fits-all approach to healthy eating.

Learn more about this research in Episode 21 of the Arthritis Research Education Series. 

Webinar

Join our next Education Series webinar, where Arthritis Research Canada scientists Dr. Hyon Choi and Dr. Natalie McCormick will share insights from their research on diet and gout. Patient Doug Park will also share his experience living with the condition.

You’ll learn:

  • Which foods and beverages are associated with gout risk
  • What research tells us about diet and gout
  • Why there is no one-size-fits-all approach to healthy eating with gout

Healthy Eating and Gout

December 2, 2026 at 10 am Pacific Time (British Columbia)

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Research

Click the links below to learn more about gout studies at Arthritis Research Canada.

Diet and Gout Research Papers
Other Gout Research

Research scientists

Dr. Natalie McCormick

Affiliate Scientist, Arthritis Research Canada

 
Hyon Choi, Research Team Member, Arthritis Research Canada

Dr. Hyon Choi

Senior Scientist, Arthritis Research Canada

 

Dr. Sharan Rai

Research Trainee, Arthritis Research Canada

 

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Additional resources

Frequently asked questions

Research has linked certain foods and drinks, including alcohol, red meat, seafood and sugary drinks, to a higher risk of developing gout. Other foods and drinks, such as low-fat dairy products, coffee and vitamin C, have been linked to a lower risk. Researchers are also studying how overall eating patterns influence gout risk.

There isn’t one perfect diet for everyone with gout. Research comparing low-fat, Mediterranean-style and low-carbohydrate diets found that blood uric acid levels decreased across all three diets, with no one diet showing a greater reduction in uric acide levels. The goal is to find a healthy eating pattern that works for you and that you can maintain over time.

Healthy eating needs to work in real life. Cost, time, access to food, and personal preferences all affect what changes are practical. Rather than trying to follow a perfect diet, focus on finding an eating pattern that fits your circumstances and that you can maintain.

Food choices are one part of managing gout, but they aren’t the whole picture. Work with your healthcare team to find a treatment plan that meets your needs.

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