Avoiding red meat and organ meats is important in managing gout, as these foods are high in purines that can increase uric acid levels and trigger flares. Limiting consumption of beef, lamb, pork, liver, and kidneys can help reduce the frequency of gout attacks. Instead, consider substituting with plant-based protein sources such as soy, lentils, or pea protein, which have lower purine content and are easier on the kidneys. Fish and poultry in moderation may also be acceptable, depending on individual tolerance. 

For people with gout, a general recommendation is to aim for 0.8 – 1.0 grams of protein per kilogram of body weight per day, focusing on low-purine sources. Balancing protein intake with hydration and overall dietary management can significantly improve long-term gout control.