Purines are substances found in foods that when broken down, produce uric acid. Normally uric acid is excreted from the body through the urine. However, if too much uric acid builds up in the body certain diseases can occur. High uric acid levels can be present without ever causing any symptoms, while in others it contributes to gout, kidney stones, kidney failure, high blood pressure and heart disease. To help prevent and manage complications of these diseases, it is important to limit the consumption of foods that are high in purine.
Fish
Since gout may necessitate a very restricted diet that is hard to follow, medications are often the best bet when it comes to managing symptoms. The goal of medication and diet is to lower the amount of uric acid in the body, states the Johns Hopkins Arthritis Center.
To help cut down on attacks, it is important to limit intake of foods that are high in purines such as herring, mussels, anchovies, scallops, mackerel, tuna, shrimp, lobster, smelt and sardines.
Certain Vegetables
Avoiding high purine foods along with medication and exercise can help to reduce the frequency and severity of attacks, claims the National Institute of Arthritis and Musculoskeletal and Skin Diseases. Foods to limit include asparagus, mushrooms and dried beans and peas. Sweetbreads also tend to be high in purines and should be eaten in moderation.
Organ Meats
To help fully manage uric acid levels, MayoClinic.com recommends limiting the intake of organ meats such as liver and brains. Red meat, beef, pork and lamb should also be eaten in moderation. The goal is to reduce consumption of these foods to no more than 4 to 6 oz. every day. The focus should be on plenty of fruits and vegetables and getting adequate water intake to help the system flush out excess uric acid.
Alcohol
While alcohol may not be high in purines it should be used in moderation, as it can hinder the ability of the body to eliminate uric acid. Alcohol should be avoided during an attack and limited to two 5-oz. servings per day when not having an attack. Wine seems to be less likely to set off an attack than beer.
