Patient/caregiver was educated on food items to be avoided or consumed in moderation by individuals  with Gout as follows:

Purines (part of proteins we eat) in the diet are metabolized to uric acid in the body. As metabolism of purines yields uric acid, all food sources rich in purines can ultimately result in excessive uric acid production, which can contribute significantly towards activation and exacerbation of gout. All dietary sources rich in purines must be avoided or consumed sparingly by individuals with history of gout, to prevent an exacerbation of the condition.

1. Consumption of gluten containing foods, such as, wheat, barley, rye, triticale, and malt could contribute to exacerbation of joint inflammation in individuals with history. Avoiding/minimizing consumption of these gluten-containing grains and products made of them can be of significant help in preventing exacerbation of joint pains in individuals with gouty arthritis.
2. Consumption of food products with added/extra sugars can lead to release of chemicals in the body that promote inflammation and joint pains. Processed foods could be high in added sugars. Individuals with history of gouty arthritis should minimize intake of processed foods and added sugars, to help reduce inflammation and improved relief from joint pains. Avoid/minimize intake of regular soda, smoothies, and coffee concoctions such as, pumpkin latte, Mocha Swirl, and whipped coffee, as they are high in added sugars and contribute to worsening of joint inflammation. Also, avoid/minimize consuming products, such as, jams, jellies, cereals with added sugars, fruit juices with added sugars, as they are high in added sugars. Added sugars could be mentioned on the food labels under various names, such as, sucrose, cane sugar, high-fructose corn syrup, etc., Individuals with history of gouty arthritis should scan through the food labels closely, to avoid picking items listed rich in added sugars. Picking low-carb versions and diet versions of favorite foods and minimizing consumption of desserts, such as, cookies, candies, and ice cream, can be of significant help in preventing exacerbation of joint pains in individuals with gouty arthritis.
3. Consumption of food products rich in omega-6 fatty acids and trans fats is known to aggravate inflammation, leading to exacerbation of joint pains in individuals with history of gouty arthritis. Products rich in omega-6 fatty acids and trans fats include seed and vegetable oils such as, sunflower oil, corn oil, soybean oil, and cottonseed oil. Individuals with history of gouty arthritis should avoid or minimize use of the above mentioned oils for cooking and consumption.