Primary Care

Believe in Better Health Toolkit

Purine-Restricted Diet (Gout)

Purpose

A low-purine diet is recommended for individuals with gout and Lesch-Nyhan Syndrome (a rare genetic disorder that occurs in 1/100,000 people). People with diabetic nephropathy need to restrict proteins, which can be accomplished in part by the use of this diet.

Uses

In people who have gout, uric acid production in the body is increased while its elimination is reduced. The excess uric acid builds up in the bloodstream, is deposited in the small joints or soft tissues, and causes symptoms that feel like arthritis. Purine is found mainly in animal protein and is transformed into uric acid in the body. A high-purine diet, obesity, regular alcohol consumption, and diuretic therapy can all contribute to high levels of uric acid in individuals with gout. A low-purine diet and medications such as non-steroidal anti-inflammatory drugs are commonly used to treat gout. An effective diet, restricting calorie intake, and alcohol consumption, and losing weight (if overweight) can reduce uric acid levels. It is also important to drink plenty of fluids to remove uric acid from the body. Alternative sources of protein should be included in a low-purine diet.
Food Recommendations

Food Recommendations

Food Groups

Recommended

Allowed Only In
Moderate Amounts

Beverages

 Fat-free and low-fat milk; carbonated drinks Alcohol (with permission of physician); avoid beer

Breads and cereals

 All refined breads and cereals; limit use of higher-fat foods such as muffins; French toast; biscuits; doughnuts; sweet rolls Any made with whole-grain flour,
cracked wheat, bran, seeds, nuts, coconut, raw or dried fruits; cornbread; graham crackers

Fats

 All fats and oils in limited quantities Meat gravies

Fruits

 All fruits and fruit juices; avocado in limited quantities  

Meats and meat substitutes

 Low-fat cheeses; eggs Fish (fresh and saltwater); eel; beef; lamb; veal; pork; poultry; shellfish; dried beans and peas; peanut butter; nuts

Potato and potato substitutes

 Potatoes; rice; barley; spaghetti, macaroni, and other pastas; limit use of higher-fat foods (eg, French fries, au gratin and creamed potatoes, snack chips) None

Soups

 Cream soups made with low-fat milk and allowed vegetables; vegetable broth-based soups Soups made with beef stock

Vegetables

 All except those to use in moderation Mushrooms, green peas, spinach, asparagus, cauliflower

Miscellaneous

 Iodized salt; herbs and spices Baker’s and brewer’s yeast


Source: adapted from the American Dietetics Association’s Manual of Clinical Dietetics, 6th ed. © 2000

 

 

 

 

 

 

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