Patient/caregiver was educated on foods to avoid on a low purine diet as follows:
- As metabolism of purines yields uric acid, all food sources rich in purines can ultimately result in excessive uric acid production, which can contribute significantly towards activation and exacerbation of gout.
- All dietary sources rich in purines must be avoided or consumed sparingly by individuals with history of gout, to prevent an exacerbation of the condition.
- Organ meat such as, liver, spleen, brain, heart, and kidney of animals like cow, ox, pig, and sheep are very high in purine content and must be avoided by individuals with history of gout.
- Most of seafood and shellfish, such as, shrimp, anchovies, crabs, lobster, oysters, sardines, mussels, scallops, herring, trout, tuna, and codfish are rich in purine content and must be avoided or consumed sparingly by individuals with history of gout.
- Muscle meat of goose, duck, turkey, veal, and venison also are good sources of purines and must be consumed sparingly by individuals with history of gout, to prevent an exacerbation of the condition. Also, avoid gravies and sauces made of meat and other meat extracts, to prevent increased consumption of purines.
- Yeast and yeast extract preparations, such as, beer and alcoholic beverages are very rich in purine content and must be avoided or consumed sparingly by individuals with history of gout.
- Among vegetarian sources, artichokes, apricots, broccoli, brussels sprouts, cauliflower, mushrooms, oats, green peas, peanuts, parsley, and tofu are rich in purine content and must be consumed sparingly by individuals with history of gout.
