Enjoy your vegetables. Vegetables with purines, like mushrooms, asparagus and spinach, may have gotten a bad rap. Scientists found no correlation between the intake of these vegetables and gout risk. It’s possible that beneficial compounds in these foods may offset the moderate purine content.

Avoid alcohol. Beer is strongly correlated with gout flares, with hard liquor coming in a close second. Moderate wine consumption, however (think a glass a day for women and two for men), had little or no effect on uric acid levels or risk of gout.

Check your antioxidant-C intake. Vitamin C intake of at least 500 milligrams (mg) a day from food and supplements decreased incidence of gout in 46,000 men with no history of the disease. The powerful antioxidant may compete with uric acid for reabsorption into the body. Those at risk for kidney stones, which includes those with gout, should avoid intakes of more than 1,000 mg daily.

Eat a balanced diet. A well-balanced diet, using the U.S.D.A. dietary guidelines for Americans, can help prevent attacks, as well as maintaining a healthy weight and avoid fasting or high protein diets.

All of these measure can help prevent gout attacks, however, the majority of people with gout require maintenance medications to keep uric acid levels in check. The target level of uric acid in your blood is less than 6 mg/dl. Altering your diet may lower this number by 1 to 2 mg/dl, and achieving and maintaining your target uric acid level means reduced risk of gout flares over time.