Q. Explain about Dietary Management?

Treatment for gout often include a diet of lower purine intake. Indeed, about one third of the body's uric acid can be attributed to diet. Changing the diet to foods with lower purines can help relieve the symptoms, as well as, address the actual problem of hyperuricemia (elevated levels of uric acid in the blood).

Since diet is an important factor, exclusion of foods extremely high in purines may be helpful. All meats, fish, poultry contain moderate to high amounts of purine and pulses and lentils need to be avoided. Some vegetables contain low to moderate amounts of purine. Efforts lo greatly restrict these foods are generally unnecessary because of their insignificant effect as compared to medications. In fact, drugs are so effective in lowering the serum urate concentration that rigid restriction of dietary purines is rarely necessary. When purine is restricted, as in case of severe gout, it should be restricted to 100-150 mg/day. Some high and low-sources of purines are listed in Table. This list can serve as a handy guide for the patients in selection of food items. List of foods permitted and to be excluded from the diet of a gout patient.