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For Gout patients

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dendenlutian
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24 views1 page

For Gout patients

Uploaded by

dendenlutian
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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 Green peas

LOW PURINE DIET: o Beans, peas, and lentils (limit to 1 cup each day)

o Oats and oatmeal (limit to ⅔ cup uncooked each day)

What foods can I include? o Wheat germ and bran (limit to ¼ cup each day)

The following foods are low in purine.  High-purine foods: Limit or avoid foods high in purine.
 Eggs, nuts, and peanut butter o Anchovies, sardines, scallops, and mussels
 Low-fat and fat free cheese and ice cream o Tuna, codfish, herring, and haddock
 Skim or 1% milk o Wild game meats, like goose and duck
 Soup made without meat extract or broth o Organ meats, such as brains, heart, kidney, liver, and sweetbreads
 Vegetables that are not on the medium-purine list below o Gravies and sauces made with meat
 All fruit and fruit juices o Yeast extracts taken in the form of a supplement
 Bread, pasta, rice, cake, cornbread, and popcorn What other guidelines should I follow?
 Water, soda, tea, coffee, and cocoa  Increase liquid intake. Drink 8 to 16 (eight-ounce) cups of liquid each day.
 Sugar, sweets, and gelatin At least half of the liquid you drink should be water. Liquid can help your
body get rid of extra uric acid.
 Fat and oil
 Limit or avoid alcohol. Alcohol (especially beer) increases your risk of a
What foods should I limit? gout attack. Beer contains a high amount of purine.
 Medium-purine foods:  Maintain a healthy weight. If you are overweight, you should lose weight
slowly. Weight loss can help decrease the amount of stress on your joints.
o Meats: Limit the following to 4 to 6 ounces each day.
Regular exercise can help you lose weight if you are overweight, or
 Meat and poultry maintain your weight if you are at a normal weight. Talk to your healthcare
provider before you begin an exercise program.
 Crab, lobster, oysters, and shrimp

o Vegetables: Limit the following vegetables to ½ cup each day.

 Asparagus

 Cauliflower

 Spinach

 Mushrooms

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