description of myimage

80050

Home

Specialities

Portal

Menu

Home > Patient Education > GOUT AND NUTRITION

Patient Education

Gout And Nutrition

WHAT IS GOUT?

  • Gout is condition affecting the joint, which can cause pain, swelling, stiffness and redness. It might be sudden or a chronic issue affecting the joints.
  • Gout is caused by crystal, which formed from a substance called uric acid. Uric acid formed by the breakdown of certain food type in the body.
  • Uric acid is in everyone’s blood but if the levels goes, too high crystals can form in the joint causing pain and inflammation. Some people with gout also have lumps of uric acid visible under the skin (called tophi).
  • Your body makes uric acid after it breaks down a substance called Purine.
  • Purines are founds mainly in animal protein and certain vegetables. A high-Purine diet, consumption and other factors can contribute to high levels of uric acid.



HOW TO PREVENT GOUT?

  • Drink plenty of fluids, particularly water.
  • Avoid foods highest in purines.
  • Limit your intake of all animal protein.
  • Choose low fat or fat-free dairy products.
  • Choose complex carbohydrates.
  • Eat foods high in Vitamin C.
  • Limit the sugar intake.
  • Maintain healthy weight.
  • Make sure to follow up regularly with your doctors.



PURINE CONTAING FOOD

The table below shows foods that are low to high in purines. 

No food must be completely avoided. However, limit foods that are moderate or high in purines.

Food GroupLow in PurinesModerate in PurinesHigh in Purines
Breads and CerealsBread, pasta, rice, cake, cornbread, popcorn- Oatmeal (not more than 2/3 cup uncooked, daily). - Wheat bran, wheat germ (not more than ¼ cup dry, daily) 
CondimentsSalt, herbs, olives, pickles, relishes, vinegar  
DairyAll dairy foods (low fat or fat-free types are best)  
Fats and OilsAll types, except gravies and sauces made with meat Gravies and sauces made with meat
Proteins

- Eggs

- Nuts

- Peanut butter

- Meat and Poultry.

- Crab, lobster, oysters and shrimp (limit to 1-2 servings daily), 1 serving =30 grams. 

- Dried beans, peas, and lentils (limit to 1 cup cooked daily)

- Anchovies, sardines, herring, mussels, tuna, codfish, scallops, trout, haddock 

- Organ meats (such as liver, kidney, tripe, sweetbread), wild game, goose

SoupsSoups made without meatMeat- or fish-based soups, broths, or bouillons. 
VegetablesAll vegetables, except those that are moderate in purinesAsparagus, cauliflower, spinach, mushrooms, green peas (not more than 1/2 cup of these vegetables daily) 
BeveragesWater, tea, coffee, cocoa Alcohol
Other FoodsSugars, sweets, gelatin