GOUT - DIET FOR GOUT

The pain of gout is sometimes eased, by the elimination of those foods which are highest in purines. Purines are present in nearly all living matter (plant and animal) and they break down to form uric acid. An excess of uric acid is the cause of gout.

With regards to gout: Group 1 – is safe to eat
Group 2 – caution should be exercised
Group 3 – should be avoided.

PURINE CONTENT OF FOOD
Group 1 

• Foods lowest in purines : 0-15 mg / 100 g 
• Fruits, nuts and fats of all kinds 
• Vegetables, except those listed below 
• Vegetable and cream soups 
• Most breads, cereal and cereal products 
• Sugars, syrups, sweets and fruit desserts 
• Milk, cheese, eggs 
• Gelatine

Group 2 

• Foods high in purines : 50-150 mg / 100g 
• Seafood – fresh and saltwater - (i.e.; fish, lobster, crab, oysters, prawns, eels, etc.) 
• Meat, meat soups and broths 
• Poultry 
• Beans, peas and lentils (dried) 
• Wheat germ and bran 
• Oatmeal 
• Spinach

Group 3 

• Foods highest in purines : 150-825 mg / 100 g 
• Sweetbreads (825 mg) 
• Anchovies (363 mg) 
• Sardines in oil (295 mg 
• Liver – beef, calf (233 mg) 
• Kidneys – beef (200 mg) 
• Meat extracts (160-400 mg) 
• Gravies (variable)

Posted: 16 Dec 2005

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