You are teaching an older adult who is experiencing an acute attack of gout. Which of the following should you include in the teaching?

A. Avoid foods high in purine: Foods rich in purines can increase uric acid levels and trigger gout flare-ups. Teaching the patient to avoid or limit these foods helps prevent recurrent attacks and supports long-term management of gout. B. Consume one glass of red wine daily: Alcohol, especially red wine and beer, can elevate uric acid levels and worsen gout symptoms. Encouraging alcohol consumption during an acute attack would aggravate inflammation and delay recovery. C. Recommend that the patient eat 12–16 oz of foods high in protein such as red meat: Red meat is a high-purine food that contributes to uric acid buildup, leading to joint inflammation and pain. High-protein animal sources should be replaced with low-purine options like dairy, eggs, or plant-based proteins. D. Encourage the patient to take in 1 L fluid daily: Fluid intake helps flush uric acid from the body, but 1 liter is insufficient. Patients with gout should aim for at least 2 to 3 liters of water daily to promote renal excretion of uric acid and reduce the risk of stone formation.