Purines consumed in the diet account for about 50
percent of the uric acid produced in the body.
Therefore, a low purine or modified purine diet may help
gout improve. The gout diet puts and emphasis on dairy
products, vegetable protein and water intake and
avoiding food high in purines. When this diet is used,
studies have shown that gout symptoms decrease and the
sudden, painful attacks of gout can be prevented.
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Gout for Good
A
low purine diet consists of eliminating the following
food sources high in purines from the diet: organ meats,
sweetbreads, brains, kidney, meat gravies, meat
extracts, scallops, wild game, mackerel, herring,
anchovies and sardines. In addition, only one serving of
the following foods are allowed per day for avoiding
food high in purines: dried beans and peas, asparagus,
cauliflower, spinach, mushrooms, poultry, meat or fish.
A low purine diet, once frequently prescribed, is not
frequently used today, however. Instead, a purine-
modified diet is now used for the treatment of gout.
Most people who have gout use a purine-modified diet and
avoid food high in purines. This diet consists of
eliminating extremely high purines such as liver,
brains, kidney and other organ meats as well as
sweetbreads. However, in a purine-modified diet, it is
ok to have some protein foods not to exceed 100 grams
per day. In one ounce of meat, there are 7 grams of
protein
Bread and grains have about 3 grams of protein per
serving. One serving is one slice of bread or ½ cup of
grain. Protein can be obtained by eating milk, eggs and
cheese because these foods are high in protein and low
in purines.
Along with avoiding food high in purines, medications
such as non-steroidal anti-inflammatory drugs,
corticosteroids and allopurinol are used to treat gout.
In addition, it is important to substitute dairy
products such as milk, eggs and cheese for the missing
purine containing foods in order to reduce the chances
of developing gout. In a study published in the New
England Journal of Medicine, those that consumed these
dairy products in large amounts reduced the risk of
developing gout by 50 percent.
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In
a low or modified purine diet, the following extremely
high purine foods need to be eliminated from the diet
completely in order to prevent and treat gout:
Anchovies, bouillon, brains, broth, consumme, dried
legumes, goose, gravy, heart, herring, kidneys, liver,
mackerel,, meat extracts, mincemeat, mussels, partridge,
roe, sardines, scallops, shrimp, sweetbreads, yeast
(bakers and brewers), and yeast extracts (maramite,
vegemite).
Fish, shellfish, poultry and meats except those
mentioned in the foods to be avoided) contain high
purine levels and can be consumed in moderation in a
purine-modified diet. Foods that contain only moderate
amounts of purine and are allowed on a low purine or
modified-purine diet are the following: Asparagus,
cauliflower, legumes, lentils, mushrooms, oatmeal, peas
(dried), soy, spinach, tripe, best bets, beverages
(carbonated), butter, cereals and cereal products,
cheese (all types), cocoa, corn, cornbread, eggs, fruit
juices, fruits, gelatin, ice cream, milk, noodles, nuts,
refined white flour, tapioca, vegetables (except those
high in purine), white bread and crackers, and white
rice.
If
you suffer from gout or want to prevent gout, drink lots
of water, eat lots of dairy products and vegetable
proteins and avoid or decrease significantly the amount
of high purine foods in the diet.
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