Purine Restriction
Too much purine is bad for the patient with
gout and hence food high in purine should
be taken in moderate quantities. It is generally
recommended that food containing more than
150 mg per 100 gm should be avoided totally.
Food Highest in Purine
(150 to 825 mg/100 gm)
- anchovies
- sardines (295 mg/gm)
- mackerel
- brain
- kidney (beef 200 mg/100 gm)
- liver (beef - 233 mg/100gm)
- heart
- meat extract (160-400 mg/gm)
- scallops
- mussels
- goose
Foods High in Purine
(50 to 150 mg/100gm)
- fis
- eel
- meat - beef, lamb, pork, veal
- poultry - chicken, duck, turkey
- shellfish - crab, lobster, oyster
- meat soup & broth
- legumes, bean, lentils, peas
- asparagus
- cauliflower
- mushrooms
- spinach
- wheat germ and bran
Food Lowest in Purine
(0-50 mg/100gm)
- milk
- nuts
- pasta, noodles
- breads & cereals except wholemeal
- cakes & biscuits
- cheese
- chocolate
- eggs
- fats - butter, margarine
- ice cream
Protein
Restrictions
Daily protein intake should
not exceed 1 gm per kg of body weight. A simple
guide is that the portion of meat should not
exceed the size of 2 to 3 matchboxes at mealtime.
Fluid
Intak
All patients should drink lots
of water. This water is helpful in removing
uric acid in the urine and helps prevent urinary
stones. The volume of fluid taken per day should
be at least 2 litres per day unless the patient
has a weak kidney, heart or liver.
Alcoholic
Beverages
Excessive amount of alcohol
results in accumulation of lactic acid in the
blood which inhibits the urinary excretion of
uric acid. Patients should not take more than
1 to 2 standard drinks per week.
Weight
Reduction
Obesity is often associated
with gout and patients should be careful to
keep within the "normal" weight range.
Weight reduction should be gradual. Fasting
or drastic dieting will cause a change in the
uric crystallization in the joint fluid and
may precipitate acute attack of gout.
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