Purine in Foods

Purines can be made in the human body or can come from certain foods that we eat. The metabolic product of purine nucleic acid is termed as uric acid. Uric acid is a substance resulting from the breakdown of purines. It is dissolved in the blood and passed through the kidneys, which is eliminated by means of urine.

Hyperuricemia is a condition where in there is an increase of uric acid production or there is no enough uric acid eliminated from the body, which builds up in the blood. It also results when a person eats too much high-purine foods. This condition is dangerous because it can be developed as gout when excess uric acid crystals form. Inflammation can result once the crystals form and accumulate in the joint.

High Levels of Uric Acid Causes: (most common)

• Gout

• Osteoarthritis

• Rheumatoid arthritis

Foods Containing Purine

Purine in Foods (mg per 100 g or 3 ½ oz.)
High Purine Content (150 – 1000 mg)	Medium Purine Content (75 – 150 mg)	Low Purine Content (0 – 10 mg)
Internal organs of meat and fish such as:      Brain      Heart      Intestines      Kidney      Liver      Lung      Spleen      Sweetbread	Internal organs of meat and fish such as:      Blood      Brain      Kidney      Lung      Reticulum      Uterus	Beverages (carbonated and cereal)
Bouillon	Dried legumes and beans	Breads
Broth	Fish	Cereals and cereal products
Consommé	Golden caesio (Dalagang bukid)	Condiments
Fish such as:    Anchovy (Dilis)    Big-eyed scad (Matangbaka)    Indian sardine (Tamban)    Milk fish (Bangus)    Ribbon-finned nemipterid         (Bisugo)    Spanish mackerel (Tangigui)    Stripped mackerel (Alumahan)    Tuna frigate/bullet (Tulingan)	Shellfish	Eggs
Gravy		Fruits
Meat extracts		Gelatin desserts
Sardines		Milk
Scallops		Nuts
Yeast		Sugars and sweets
		Vegetables (except those in Medium list)

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

 

References:

Healing Wonders of Diet Effective Guide to Diet Therapy p.242 © 2003 Philippine Publishing House ISBN 971-581-013-6

http://www.niams.nih.gov/Health_Info/Gout/default.asp Gout Reviewed May 2010 Retrieved on May 6, 2011

http://www.medicine.ox.ac.uk/bandolier/booth/gout/purfood.html Retrieved on May 6, 2011

Caffeine in Foods

Caffeine is the most commonly used psychoactive substance worldwide. It can be found in various foods and medicines. It may increase health risks in different organ systems, thus, it is important to assess caffeine intake regularly.

Acute Effects of Caffeine

• Increased alertness and concentration 

• Increased gastric acid secretion 

• Diuresis 

• Bronchodilation 

• Lower seizure threshold

• Anxiety, agitation

Caffeine Intoxication

Caffeine intoxication is the ingestion of at least 250 mg caffeine. It can also refer to clinically significant impairment or distress.

Signs of Caffeine Intoxication:

• Excitement

• Restlessness 

• Insomnia 

• Nervousness 

• Inexhaustibility 

• Flushed face 

• Rambling speech 

• Muscle twitching 

• Diuresis 

• Psychomotor agitation

• GI disturbance 

• Tachycardia or arrhythmia

Caffeine Content in Foods

		Average
Tea and Coffee Beverage	Caffeine Level (mg/5 oz. cup)	Carbonated Beverages	Caffeine Content (mg/12 fl. oz.)
Instant Coffee	40 – 110	Coca Cola	61
Percolated Coffee	65 – 125	Sprite	0
Decaffeinated Coffee	2 – 8	Mountain Dew	51
Black, bagged tea	25 – 50	Diet Coke	46
Leaf tea	30 – 50	7-Up	0
Instant tea	25 – 30	Pepsi Cola	41
		Diet-Pepsi Cola	34
		Baking Chocolate, (unsweetened)	25
		Chocolate Milk	15
		Cocoa	(mg/1 oz)

References:

Healing Wonders of Diet Effective Guide to Diet Therapy p.239 © 2003 Philippine Publishing House ISBN 971-581-013-6

http://www.psychiatry.emory.edu/M2Studentspdfs/Drexler_Lecture_2005_SUDs_I_Nicotine_and_Caffeine.pdf Nicotine and Caffeine by Karen Drexler, M.D. Retrieved on May 5, 2011

Gas-Forming Foods

Gas-forming foods have different effects in different people. Some foods that are major gas producers for some people may cause normal gas for others. Some foods may produce more gas than others. However, this is different for every individual and food that produces gas for one person may not do so for another.

Avoid some of the following to Decrease Gas Production:

• Hot spicy foods 

• Rich, fatty foods, especially fried foods

• Caffeine from drinks 

• Carbonated drinks 

• Beer

Beneficial Ways to Decrease Gas Production:

• Eat a little more slowly 

• Eat same time each day and eat smaller meals more frequently 

• Eat a balanced diet

• Don’t drink fluids with meals

Foods high in fiber are usually major gas producers. These high fiber foods are important for normal bowel function so they should not be eliminated totally.

Gas-Forming Foods
Apples	Eggplant
Apricot	Milk
Bagel	Milk products
Banana	Onions
Beans	Pastry
Bread	Potatoes
Brussels sprouts	Pretzel
Carrots	Prune juice
Celery	Raisins
Citrus fruits	Wheat germ

Foods with Corresponding Amount of Gas

Foods with Normal Amount of Gas
Meat	Lettuce
Fowl	Peppers
Fish	Asparagus
Cantaloupe	Zucchini
Grapes	Okra
Berries	Olives
White Rice	Tomato
Chips	Avocado
Popcorn	Eggs
Graham Crackers	Jello
All nuts	Fruit Ice
Foods with Moderate Amount of Gas
Potatoes	Apples
Eggplant	Pastries
Citrus Fruits	Bread
Major Gas Producers
Beans	Brown rice
Peas	Leeks, parsnips
Raisins	Green Salads
Bananas	Onions
Apricots	Celery
Prunes	Carrots
dried fruit	Brussels Sprouts
Bagels	Cucumber
Wheat Germ	Cabbage
Pretzels	Cauliflower
Bran cereal / foods high in bran	Radishes

These lists can be used as a guide to help determine the best gas reducing diet for you.

References:

Healing Wonders of Diet Effective Guide to Diet Therapy p.245 © 2003 Philippine Publishing House ISBN 971-581-013-6

http://www.med.umich.edu/fbd/docs/Gas%20reduction%20diet.pdf University of Michigan 3/23/2007 MBCP © Retrieved on May 4, 2011

Sodium in Foods

Sodium is a naturally occurring element found in water, soil, and plants. Sodium is essential to health with an estimated adult daily requirement of 500 milligrams (mg). Most of a person’s sodium consumption comes from the food supply. The Food and Drug Administration has estimated that American adults consume between 4,000 and 6,000 mg of sodium daily in their diet. Approximately 75 percent of the sodium in the diet is from sodium added during food manufacturing and processing and 15 percent from salt added by the consumer.

Sensitive individuals can begin to detect sodium in water at a concentration of about 30 milligrams per liter of water (mg/l), but higher concentrations are required for detection by the majority of the population. For example, the World Health Organization (WHO) has a guideline of 200 mg/l for sodium in water based on taste. Water temperature and other dissolved minerals affect the ability to recognize sodium in water. Additionally, the sensitivity of taste buds to sodium declines with age.

Sodium Equivalent
Items	Sodium Content (mg)
Sugar	Negligible
Table Salt (sodium chloride)
1 teaspoon = 5 grams	2000
¼ teaspoon (scant, 1.5 gm)	500
1/8 teaspoon	250
Baking Soda (sodium bicarbonate)
1 level teaspoon	1000
Fish Sauce (patis), 1 teaspoon	540
MSG (monosodium glutamate)
1 teaspoon	492
¼ teaspoon (scant)	160-180
Baking Powder, 1 level teaspoon	370

Health Effects of High-Sodium Intake

Short Term (Acute) Effects (infants and adults):

• Nausea 

• Vomiting 

• Confusion

• Stomach ulcers and inflammation 

• Dehydration of organs 

• Convulsions 

• Coma 

**Very high concentrations of sodium accidentally given to formula-fed infants have caused a few deaths.

Long Term (Chronic) Effects:

• High blood pressure 

• Heart disease 

• Stroke

• Congestive heart failure

Sodium is completely absorbed after ingestion. Infants and young children are more sensitive than adults to high sodium because their immature kidneys are unable to control the levels in the body as are adults. Those with impaired kidney function are also a more sensitive population for the same reason. Older adults may be considered more sensitive to some of sodium’s effects because blood pressure tends to rise with age and heart-related illness is more common.

References:

Healing Wonders of Diet Effective Guide to Diet Therapy p.243 © 2003 Philippine Publishing House ISBN 971-581-013-6
http://des.nh.gov/organization/commissioner/pip/factsheets/ard/documents/ard-ehp-21.pdf Sodium: Health Information Summary Retrieved on May 2, 2011