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Uric acid is a product of the breakdown of DNA from body cells and food. The
more nucleoprotein there is in food, the larger the quantity of DNA.
A low purine diet is occasionally used in patients suffering from gout. The
principle sources of purines are:
- fish - anchovies, crab, fish roes, herrings, mackerel, sardines, shrimps,
sprats, and whitebait
- meat - liver, heart, kidney, and sweetbreads
- meat extracts - OXO, Bovril, Broth, stock
In general, vegetables contain relatively low levels of DNA, although asparagus
and pulses are above average.
The relationship of alcohol intake to development of gout occurs in a number
of ways:
- alcohol metabolism to lactate contributes to urate retention
- port, some red wines and stouts contain purines or oxypurines, which lead
to an increased purine load
- alcohol may contribute to obesity which is associated with underexcretion
of uric acid
Patients with a history of gout are advised to drink plenty of fluid, approximately
2 litres per day (non-alcoholic).
Reference:
- Prescriber (2002), 13 (13), 22-30.
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