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On the other hand, there was a significant negative correlation between GI symptoms score and 24 h dietary contents of potassium and fibers with P-values of 0.027 and 0.016 (respectively), that indicates the higher potassium or fibers dietary contents, the lower the GI symptoms score

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The main ones to avoid are organ and glandular meats, and some seafood, such as: cod scallops shellfish sardines anchovies mussels salmon trout haddock organ meats Other purine-rich foods that should be limited include: pork turkey bacon duck mutton veal venison Some vegetables are high in purines, but studies have shown that they do not increase the risk of gout or gout attacks