Organ meats, also known as offal, refer to the internal organs of animals that are consumed as food. These organs include the heart, liver, kidneys, lungs, brain, and stomach. Organ meats are valued in many ethnic cuisines for their distinct flavors and nutritional richness, containing essential vitamins and minerals.
These distinct meats are rich in purines. When consumed, purines break down into uric acid in the body. Excessive uric acid can lead to the crystalization in the joints, triggering inflammation and contributing to gout. Therefore, individuals with gout are often advised to moderate or avoid eating organ meats to manage uric acid levels and reduce the risk of gout flare-ups.