AI-researched information — not medical advice. Ask a qualified clinician before changing your diet or treatment.
Bone broth is hydrating but can contain moderate purines from bones and marrow; limit portions and avoid during flares.
Bone broth is made by simmering animal bones, cartilage, and connective tissue, often with vegetables and herbs. It is not a standardized product, so purine content varies widely by recipe, simmer time, and ingredients.
Gout management focuses on limiting purine sources that raise uric acid. Bone broth is not organ meat, but bones, marrow, and connective tissue contain purines and nucleotides that can leach into the liquid during long simmering. Limited direct lab data exist, so it is best treated as a moderate-purine food rather than a free food.
Commercial broths are a particular concern if they list yeast extract, meat extract, hydrolyzed protein, or organ meats; these can substantially increase purine load. Sodium is also often high, which is relevant for people with gout and high blood pressure.
Plain homemade bone broth in small portions, such as 1 cup, is likely acceptable for many people between flares. Avoid it during an active flare or if you notice it triggers symptoms. Choose low-sodium versions without yeast extract, and do not rely on large or concentrated servings. Hydration supports uric acid excretion, but bone broth is not a proven gout treatment, and collagen or glycine has not been shown to lower uric acid.