Transcription of Diet for Gout - mdmazz.com
1 October 6, 2003 diet for GoutThis information is not meant to replace the medical counsel of your doctor or individualconsultation with a registered dietitian. This information may only be used in its NUTRITION INFORMATION SOCIETY OF of 2 Greater Vancouver: (604) 732-9191 Web site: in : 1-800-667-3438 gout and kidney stones can be caused by high levelsof uric acid. Most of the uric acid (85%) is made bythe body. You may need to take medication toreduce the amount of uric acid the body makes, or tohelp the body to get rid of extra uric acid.
2 Purines inthe diet can also increase uric acid levels. Byfollowing these dietary guidelines you will lower thepurines in your diet , which may lower the smallportion (15%) of the uric acid in your blood thatcomes from foods or you are having an acute attack of gout :1. Drink two or three litres (8 to 12 cups) of fluiddaily, at least half as Limit your intake of alcohol or do not drinkalcohol. Alcohol can result in a build up of uricacid in the body. If you choose to drink, do notdrink more than one drink three times per week.
3 Ifyou are unsure about the use of alcohol, discuss itwith your Look at the Purine Content of Foods chart on theback of this foods on the High Purine in moderation the foods on the ModeratePurine foods daily on the Low Purine Eat only a moderate amount of protein. Goodprotein sources are tofu1 and low fat milk products,with small amounts of peanut butter and less meat, fish, and poultry (to a maximum of4-6 ounces per day).5. Emphasize high carbohydrate foods (breads,cereals, rice, pasta, vegetables and fruits).
4 6. Limit the fats in your diet by choosing lean meats,fish, skinless poultry, and low fat milk t eat deep fried foods and high fat desserts,and limit added fats like butter, margarine, oils,and salad dressings to 3-6 teaspoons per (cont d)Between flare ups or chronic gout :In between flare ups (when you do nothave symptoms of gout ), or if you havechronic gout :1. Continue to drink at least 8 cups offluid daily, at least half as Continue to limit alcohol alcohol use with Follow a normal, nutritious diet ,using Canada s Food Guide toplan meals.
5 Continue to use cautionwith the foods on the High Purinelist. Eat only a moderate amount Maintain a desirable body overweight can result in abuild up of uric acid in the body. Ifyou need to lose weight, reduce itgradually: kg (1-2 pounds)per week. Rapid weight loss maycause an attack of gout . Follow asensible, balanced diet to loseweight. Do not fast or follow a highprotein diet to lose weight becausethese can make gout J., et al. (1998). Effect of tofu (beancurd) ingestion and on uric acidmetabolism in healthy and gouty Exp Med Biol, 431, more information, contact:The Arthritis SocietyToll-free: 1-800-321-1433 Website: for gout (cont d)October 6, 2003 This information is not meant to replace the medical counsel of your doctor or individualconsultation with a registered dietitian.
6 This information may only be used in its NUTRITION INFORMATION SOCIETY OF of 2 Greater Vancouver: (604) 732-9191 Web site: in : 1-800-667-3438 PURINE CONTENT OF FOODSFOOD GROUPLOW PURINE(0-50 mg purines/100 g)2 USE AS DESIREDMODERATE PURINE(50-150 mg purines/100 g)2 USE IN MODERATIONHIGH PURINE(150-825 mg purines/100 g)2 AVOIDB reads andCerealsbreads & cereals2noodles3rice3cornbread3 Limit to 2/3 cup raw daily: oatmeal2 Limit to 1/4 cup raw daily: wheat bran2, wheat germ2 FruitAll2, including juices2,3 VegetablesMost vegetables2,3 Limit to 1/2 cup servingdaily2: asparagus, cauliflower,spinach, mushrooms,green peasProtein FoodsChoose lean meats,poultry without theskin, and fish.
7 Cookwithout added ,3, nuts2,3peanut butterLimit of 1-2 servings daily2: meat, poultry2 (2-3 oz) fish, shellfish2 (2-3 oz) dried peas/beans/lentils2(1 cup cooked)liver2,3, kidney2,3, heart2,brains2,3, sweetbreads2,3,game meats3, goose3,partridge3, anchovies2,3,sardines2,3, mackerel2,3,herring2,3, scallops2,3,mussels3 Milk & MilkProductsChoose low fatproductsAll2,3 Fats & OilsLimit use of fats & oilsAll (in moderation)2,3 Gravy2,3 Soupvegetable soups madevegetable stocks2meat soups and broths2meat extracts2,3 ( , Bovril )
8 Yeast taken as asupplement3 Othersugar syrup, sweets2,3geletin2,3soft drinks, tea coffee3cereal beverages(Postum)3chocolate,custard, pudding3white sauce3condiments, salt, herbs3olives, pickles, relishes3vinegar, popcorn3 Mincement32 Pennington, J. A. (1998). Bowes & Church's food values of portions commonly used (17th ed.). Philadelphia:Lippincott-Raven , L. K., & Escott-Stump, S. (Eds.). (2000). Krause's food, nutrition and diet therapy (10th ed.). Saunders Company.
