Low-purine food for gout – a balanced diet as a preventive measure

The metabolic disease gout has a very pronounced clinical picture - the uric acid that accumulates in the blood causes joint pain, which can usually only be treated with medication. Once the acute phase is over, the question arises – how can further attacks be avoided? Supportive therapy includes, among other things, a balanced diet as a preventive measure. Eating foods low in purines for gout plays a crucial role in the healing process. We take a close look at the most important foods and give you tips on how to get gout under control with the right diet.

Low-purine food for gout: why does proper nutrition play such an important role?

The disease gout is actually a metabolic disorder - the uric acid concentration in the blood increases, as a result of which urate crystals form. They settle, among other things, in joints and tendons and even in the kidneys. This happens, among other things, because there are too many purine-rich foodsconsume foodt, or because the kidneys do not excrete enough uric acid. While this form of metabolic disorder is congenital, there are several triggering factors.

Increased or daily alcohol consumption can cause attacks in people with a hereditary predisposition and have a negative impact on patients with gout. But especially the purine-rich foods that are consumed, in combination with stress, infection or other illnesses, lead to joint inflammation. A painful attack then occurs, which is typical and easily recognizable at the beginning. The diagnosis is determined by the doctor based on a blood test. Initial treatment is medication, but after that doctors usually place a lot of emphasis on the right lifestyle. This means that the right diet is particularly important.

A low-purine diet for gout is an inseparable part of the healing process. The goal – withlow-purine dietto keep the uric acid content within certain limits. In principle, patients should greatly reduce their consumption of gout-containing foods during the healing phase. Uric acid levels below 350 per day and 2500 per week are optimal.

Eating for gout: Which foods are suitable and which are not?

It is therefore best to avoid foods containing purines completely (unless the doctor prescribes otherwise). We take a closer look at the most important groups of products:

• Meat is rich in purines, which leads to the high production of uric acid. For example, mutton contains up to 81 purines per 100 grams of meat, which leads to the formation of approximately 150 uric acid per 100 grams. Sweetbreads are particularly dangerous, with their extremely high levels of 525 purines per 100 grams and 1240 uric acid per 100 grams. The purine content of lamb is also high, but is within certain limits - 76 purines and 182 uric acid per 100 grams Caution is also advised - when consuming heart, liver, kidneys and tongue, the purines increase by 150-200 per 100 grams, while muscle meat has around 60 purines and 140 uric acid per 100 grams. Pork, rabbit, venison/deer and hare have similar values, varying between 60 and 70 purines and 150-170 uric acid.

• Chicken and turkey should still be avoided, at least in the acute phase, and can then only be eaten in very limited quantities - 50 to 100 purines depending on whether the meat is skinless or skinless, white or leg, fried or baked.
• As for fish, the situation is similar - tuna holds the first place with 107 purines and 260 uric acid in 100 grams.

• Legumes such as soy, peas, lentils have purine content between 100-130 per 100 grams and up to 400 uric acid in 100 grams.
• Regular consumption of mushrooms is also not recommended.

And these foods are suitable for a balanced, low-purine diet.

• Milk and dairy products such as yogurt and quark have 0 purines. Cheeses such as Emmentaler or Gouda, Schmelz, also score with very low purine values ​​(less than 10 purines per 100 grams).
• Vegetables such as lettuce, potatoes, carrots, beets, radishes, tomatoes, zucchini and onions, which are traditionally part of the menu, are also considered safe with between 10-15 purines per 100 grams and up to 30 uric acid in 100 grams.

• Almost all fruits are low-purine foods. From exotics such as pineapple, orange and banana, to local fruits such as apricot, apple, watermelon, blueberries, cherries and raspberries - the selection of delicious seasonal fruits offers numerous options for fruit salads and delicious desserts. Here the values ​​are within very reasonable limits - between 10-15 purines and up to 20 uric acid in 100 grams.
• Wheat flour, pasta and rice also belong to the group of healthy foods. While they contain more purines than potatoes, they prove to be a tasty and still acceptable alternative for people with gout.

• When it comes to nuts, opinions differ - some nutrition experts recommend regular consumption of small amounts, especially hazelnuts and walnuts, all with purine values ​​of around 10 per 100 grams, others advise against it.
• Alcohol such as wine contains 0 purines, but it is not recommended. Alcohol prevents the processing of uric acid, so its concentration in the blood increases and problems arise again.

Conclusion: Despite some limitations, one standsbalanced dietg nothing stands in the way - you should definitely seek detailed advice from your doctor because the very limited meat consumption can lead to certain deficits. The diet plan should therefore be designed according to your own needs.

Important

Any methods, information, and tips in this article are based on current studies and medical sources (at the time of publication). However, they are not suitable for self-diagnosis and treatment and in no way serve as a substitute for competent medical advice.

The nutritional method described is safe for many people, but not for everyone. If you are pregnant, breastfeeding, or have a medical condition, talk to your doctor before starting.