Data explorer
The gout food map
Food has two gout drivers we can put on an axis: purine and fructose. Alcohol is a third trigger that raises uric acid on its own, so we track it too. Diet is only one lever, and not the biggest one. Most of the difference in uric acid between people is genetic and metabolic rather than dietary (Major et al., BMJ 2018). But food is the part you control. The useful surprise: purine and fructose barely overlap.
Where the risk lives
Every food we grade, sorted by aisle and colored by its main gout driver. Almost nothing is high in both purine and fructose, so each aisle skews one way: the seafood and meat shelves are purine risk, the sweet and fruit shelves are sugar risk, the drinks shelf is its own alcohol trigger, and dairy and most vegetables are low on both.
Alcohol gets its own band because it raises uric acid on its own, independent of the purine or sugar in the glass: a low-purine beer is still a flare risk. See alcohol and gout.
Every food, both drivers at once
The same 539 foods placed by purine (across the bottom) and fructose (up the side), per serving, colored by grade. Use it to find a specific food and see which driver, if any, puts it where it is.
How to read it. Dashed lines split high from low at 50 mg purine and 5 g fructose per serving. The bottom-left corner is low on both plotted drivers, not necessarily safe: dot color is the food's A–E grade, and a ringed dot carries an alcohol or added-sugar trigger that the axes can't show (a grade-E beer sits low-left but stays red and ringed). A faded dot is an estimated value. Foods with no fructose sit in the labeled baseline lane. Hover or tap any point for its numbers, then click to open the full breakdown. Filter by aisle to isolate a group.
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