Anti-Gout Diet
This is an anti-gout diet that was formulated by the National Research Council and should serve to keep your uric acid at a level where you are not having a gouty crisis. From a long term standpoint gout can be avoided by proper diet and a healthy lifestyle. Obesity, alcohol intake, and stress are things, which precipitate the formation of crystals, which lead to a gouty attack. At Preferred Footcare, we believe that by avoiding gouty attacks we can prevent the debilitating arthritis that happens secondary to repeated gouty attacks. Please follow this diet and if you need any encouragement or extra information, please do not hesitate to call.
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Purpose:
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The low purine diet is designed to decrease elevated serum uric acid levels.
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Uses:
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This diet is used for patients with gout and or uric acid stones. It is used in conjunction with drug therapy so as not to involve rigid diet restrictions.
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Description:
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The low purine diet is a general diet limiting foods high in purine. Excessive amounts of alcohol and dietary fats should be avoided. Achieving and maintaining ideal body weight and a liberal fluid intake are encouraged.
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| FOOD GROUP | FOODS ALLOWED | FOODS TO AVOID |
| MILD GROUP: 2 or more cups daily | All milk and mild drinks, all cheeses, ice cream | None |
| MEAT GROUP: | Limit all meats, poultry, fish and shellfish, except those to avoid, to 4 ounces daily. Eggs, cottage cheese, peanut butter and other cheeses may be used as meat substitutes as desired | Glandular meats, such as; liver, heart, brains, kidney. Sweetbreads, anchovies, sardines, herring |
| VEGETABLE AND FRUIT GROUP: 4 or more servings daily | All fruits and fruit juices. Limit the following to two servings per week: asparagus, peas, spinach, mushrooms, celery, dried peas and beans, soybeans, lentils | None |
| BREAD AND CEREAL GROUP: 4 or more servings daily | All whole grain or enriched bread and cereal products. Rice, macaroni, noodles and other pastas. Limit the following to two servings per week: wheat germ, bran, and oatmeal | None |
| ADDITIONAL: To achieve and maintain ideal status | | FATS: Butter or fortified margarine. All fats and oils. | FATS: None |
| SOUPS: Cream soups made with milk and allowed vegetables. Vegetable bouillon, broth and consommé. | SOUPS: Meat bouillon, broth, and consommé. Soups made with meat stock base |
| SWEETS AND DESSERTS: All except those to avoid. | SWEETS AND DESSERTS: Mincemeat pie if made with meat |
| MISCELLANEOUS: Iodized salt. All herbs and spices, seasonings and sauces and flavorings, except those to avoid. | MISCELLANEOUS: Meat gravies. Baker’s and brewer’s yeast. |
| BEVERAGES: All beverages, water, alcohol if in moderation and by permission of physician. | BEVERAGES: None. |
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Sample Menu |
| Breakfast | Lunch | Dinner |
½ cup Orange Juice
½ cup farina
1 poached egg
1 slice toast
1 tsp. Margarine
1 Tbsp. Jelly
1 cup milk
Coffee, cream, sugar
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6 ounces vegetarian vegetable soup
2 ounces beef patty on bun
Sliced tomato and lettuce
Mayonnaise, catsup, mustard
Apple
1 cup milk
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2 ounces chicken
½ cup mashed potatoes
½ cup carrots
1 slice bread
2 tsp. Margarine
½ cup ice cream
2 sugar cookies
Coffee, cream, sugar
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