Attacks of gout can be triggered in susceptible people by alcoholic beverages and foods rich in purines. Examples of foods with a high purine content include sardines, liver, and other organ meats. Even among people with gout, though, the effect of food choices is usually small. Recent studies suggest that newly diagnosed gout is more common among people who consume a lot of meat, seafood and high fructose corn syrup, while risk appears to be lower among those with high intake of vitamin C and dairy products. Another connection between diet and gout is that the risk of developing gout climbs as your weight increases.