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Various factors can increase the risk of developing gout, with dietary factors only
playing a small role (about 12% of cases). It’s important to note while high purine consumption is linked to gout attacks in those who already have hyperuricemia (high levels of uric acid in the blood), purine intake alone isn’t enough to trigger gout attacks. Uric acid levels often decrease during gout attacks to normal ranges. Organ meats and gout present a conundrum. On the one hand, organ meats have a higher purine content, which can be problematic and trigger a gout attack for some people. On the other hand, the nutrients, minerals, and healthy fats in liver and organ meats can actually help prevent gout attacks. Some symptoms of gout exist without the crystals, leading many people to believe gout is more of a liver problem as well as more of a fructose (sugar) problem. Inflammatory markers like C-reactive protein (CRP) and interleukin-6 (IL-6) are involved in inflammatory conditions and autoimmune diseases and have also been associated
with gout flares and an increase in joint serum and fluid.   Sugar also spikes inflammation. Once again, it seems sugar and inflammation are bigger players triggering chronic disease. Foods high in purines like seafood, sardines, and grass-fed beef, are also high in anti-inflammatory omega-3 fatty acids, which could help counteract the problem of gout.