Gout is characterized by swelling, redness, heat, pain and stiffness in a joint due to the formation of uric acid crystals. This results in inflammation within the joint and the surrounding tissues. The purines adenine and guanine are part of human tissue and are found in many foods. The uric acid that builds up in gout is the end product of the metabolism of purines. Avoiding purine-rich foods is important if you have gout.
Risk Factors
Gout is more common in males than in females. Risk factors include obesity, diabetes, kidney disease, genetics, and excessive alcohol consumption. Certain medications may also raise uric acid levels. If you consume foods rich in purines, you are at an increased risk of having gout. However, even though you may have high uric acid levels in your blood, you may not have gout.
Low-Purine Foods
If you have gout, you can consume any amount of foods that are low in purines. Beverages low in purines include water, juice, soft drinks, tea and coffee. Breads, pastas, rice, cornbread and popcorn are low in purines. Other acceptable foods are olives, pickles, relishes, dairy products, all fruits, eggs, nuts, sweets, gelatin and soups made without meat. When eating these foods, make sure to choose the healthiest options. For example, choose non-fat or low-fat dairy products.
Moderate-Purine Foods
To reduce the symptoms of gout, you should consume foods that contain a moderate amount of purines in specified amounts. You should not eat more than 2/3 cup of uncooked oatmeal and no more than 1/4 cup of wheat bran or wheat germ daily. Meat, poultry, crab, lobster, oysters and shrimp should be kept to a minimum of 1 to 2 servings daily. Allow yourself only 1 cup of dried beans, peas or lentils daily. Vegetables with moderate amounts of purines include asparagus, cauliflower, spinach, mushrooms and green peas. Limit these vegetables to 1/2 cup daily.
High-Purine Foods
You should limit foods that are high in purines when you have gout. These foods include beer and other alcoholic beverages. Gravies and sauces made with meats also have high levels of purines. Several proteins have high levels of purines. Avoid protein foods including anchovies, sardines, herring, mussels, tuna, codfish, scallops, trout, haddock, bacon, organ meats, tripe, wild game and goose. You should also avoid yeast and yeast extracts.
References
- PubMed Health; Gout; June 2009.
- "Nutrition Therapy and Pathophysiology"; Marcia Nelms, et al.; 2007
- "American Dietetic Association's Nutrition Care Manual"; Low-Purine or Purine-Restricted Nutrition Therapy; American Dietetic Assocation; 2009.
