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People suffering from gout should not eat organ meats, anchovies, mackerel or herring, as well as other foods high in purines. Fatty red meat, fish and seafood are also high in purines and are connected with elevated risk of gout, as stated by the Mayo Clinic.
You can eat fruits, vegetables and grains. You may need to limit high-purine vegetables, including spinach, cauliflower, asparagus and mushrooms. The Gout and Uric Acid Education Society, however, reports that these vegetables may not increase gout symptoms to the extent once thought.