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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.
Proteins also can have high concentrations of purines. Generally, red meat and seafood should be reduced in the diet, if not avoided altogether, because they can be foods that cause gout. Large amounts of high-protein, fatty white meats, such as poultry and pork, can aggravate gout as well.