Low-Purine Diet Food Selection Guide

Foods Allowed for a Healthy Low-Purine Diet

Protein-rich Foods

For Vegetarians

• 1-2 servings daily
• Beans and grains to maximum of 1/2 cup daily

For  Non-Vegetarians

• Fish with fins and scales without internal organs

Carbohydrate-rich Foods

• All rice, bread and cereals

Vegetables

• All

Fruits

• All, preferably fresh and raw, possibly with skin and membrane

Fat-rich Foods

• In moderation

Beverages

• Fruit juices 

• Nonfat or skim milk

• Fruit shakes in low-fat diet

• Soymilk

Note: When computation does not exceed requirement, milk may be added in fruit juices or shakes. Ask your dietitian for advice.

(For Particular Amount of Purine in Foods See Purine in Foods)

Foods NOT Allowed

Protein-rich Foods

• Internal organs like heart, kidney, liver, brain

• Fatty meats like pork, ham, bacon 

• Anchovy (dilis), herring, mackerel, sardines, scallop

Carbohydrate-rich Foods

• None

Vegetables and Fruits

• None

Fat-rich Foods

• In excess

Beverages

• Coffee, tea 

• Alcoholic Beverages like beer, liquor, wine, fermented coconut water (lambanog)

Note: For more Tips on Healthy Low-Purine Diet See Low-Purine Diet

Reference: Healing Wonders of Diet Effective Guide to Diet Therapy p.129 © 2003 Philippine Publishing House ISBN 971-581-013-6

Low-Purine Diet

A low-purine diet has moderate fat and a normal protein allowance of 0.8 to 1.12 g of protein per kg ideal body weight but excludes purine-rich foods and limits purine-moderate foods. A low-purine diet is prescribed to persons whose systems are unable to handle uric acid in the body efficiently or persons with gout or gouty arthritis.

Purine, an intermediate product of protein metabolism found in every cell, contributes to the body’s uric acid pool after metabolism. Because most purine-rich foods are also protein-rich and because uric acid is an end product of protein metabolism, the low-purine diet is also moderate in protein. A high-fat diet which promotes uric acid retention should be avoided.

Some Tips for a Low-Purine Diet

• Eliminate internal organs such as heart, kidney, liver, brain, sweetbreads, and roe or fish eggs. They have concentrated purine. (For Particular Amount of Purine in Foods See Purine in Foods)

• Limit eating meat extracts, meat broths, bouillon, commercially prepared soups and gravies.

• Eat at least 2 to 3 servings or exchanges of protein-rich food low in purine.

• Avoid serving beans or legumes and nuts with other fish or meat dishes. They are rich in protein. Remember that legumes are seeds cooked as entrée. Baguio beans and string beans are not legumes when cooked with the string.

• Limit, if not totally eliminate fat-rich foods like pork, fatty meat, skin.

• Increase fluid intake. It helps eliminate uric acid. Daily intake of 6 to 8 (at least) glasses of water is recommended. See The Importance of Water.

• Reduce weight. (See Reducing Diet) In some cases, overweight and obesity have been associated with gout.

• Eat regularly. Always eat a good breakfast!

• Eat a balanced diet with more vegetables and fruits paying attention to protein-rich foods and fat-rich foods.

• Avoid coffee, tea, alcoholic drinks, and chocolates.

Note: For List of Foods which are Allowed and Not Allowed for Low-Purine Diet See Low-Purine Diet Food Selection Guide

 

Reference: Healing Wonders of Diet Effective Guide to Diet Therapy p.127 © 2003 Philippine Publishing House ISBN 971-581-013-6