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GOUT

Patient information sheet:

Men are more than 6 times more likely to get gout than women.  Risk factors include eating a high purine diet especially if it’s accompanied with high alcohol consumption and insufficient water intake, obesity and genetics.

Uric acid is the final breakdown product from high purine foods.  It is thought that in most gout sufferers a high uric acid level is a result of under-excretion rather than over production.  In 98% of patients the management within the organs has become defected, this causes the high levels of uric acid which lead to the formation of crystals in the joints, which leads to inflammation, pain and discomfort.

Foods that are low in fat are also low in purines. Stick to low-fat cheese, skimmed milk when it comes to dairy products. Have biscuits and cakes in  moderation, no more than a few times a week. Anything cream base should be made from low-fat milk or avoided. Keep your egg intake to no more than three a week.

WATER

Water will help move uric acid out of your body, so make sure that your water in take remains high, to flush accumulated uric acid from the body.

LOW PURINE FOODS

0-50mg purine per 100g

Fruit, cherries
Vegetables: green including beans, green string beans, French beans, mange-tout, celery
Whole grains in moderation
Dairy in moderation due to fat content
Raw unsalted nuts (not peanut or cashew)
Olives
Jam

MODERATE
50mg – 150mg  per 100g

Poultry: turkey, chicken, duck and goose
Red meat: veal, beef, lamb, pork, bacon
Fish excluding caviar and taramasalata, cray fish, lobster, herring, mackerel, trout and scallops
Oysters, mussels and most shellfish, prawns, shrimp, scampi
Whole grain bread and pasta
Oatmeal, brown rice tahini
Lentils, soya beans, soya flour, bean curd, tofu, tempeh, miso, hummus
Peanuts, peanut butter, cashew nuts
Cauliflower, broccoli, calabrese, kale, Brussels sprout
Spinach, asparagus, avocado and mushrooms

HIGH
150-1000mg purine per 100g

Wild or farmed game: pheasant, quail, grouse, rabbit/hare, venison)
Organ meats: kidney, heart, sweetbreads, liver, pate, liver sausage foie gras
Meat extracts Bovril, oxo, marmite, vegemite
Fish roe
Scallops, herring, mackerel, trout
Crayfish, lobster
Small fish eaten whole or processed: anchovies, sardine, sprats, whitebait, anchovy paste, gentleman’s relish, Thai fish sauce

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