A gout diet is low in purines (part of what makes
upDNA), especially those from red meat and seafood.
Traditionally, doctors have recommended people
avoid or limit eating foods high in purines.
Foods
that are highest in purines include sardines, mackerel,
organ meats (such as brains, kidneys, and liver), scallops,
mussels, goose, caviar, and yeast extract.
Foods
that are high in purines that can be eaten in moderation
include, crab, shrimp, red meat, poultry, trout,
legumes, beans, lentils, peas, asparagus, cauliflower,
mushrooms, spinach, wheat germ, and bran.
There are
no restrictions on eating foods low in purines, including
dairy products, nuts, eggs, pasta, non-whole grain
breads and cereals, chocolate, and fats (such as butter,
margarine, and cooking oils).
Medical research
released in 2004–2006 suggest vegetarian diets that
are high in purines from vegetables and soy products
are less likely to lead to gout than diets containing
meat and seafood.
By eating less meat, poultry, and seafood while taking
in more low-fat or non-fat dairy products, men can
cut their chances of getting gout by 50 percent, according
to the results of a 12-year study of nearly 50,000 men
who had no history of gout.
The study is the most
definitive and comprehensive research done on gout. It
was conducted by rheumatologist Hyon K. Choi and
other researchers at Massachusetts General Hospital in
Boston.
The study followed men aged 40–75 years. During
the study, the men, all health care professionals, were
quizzed periodically on how much of 130 foods and
beverages they had eaten along with questions on
weight, medications they had taken, and their medical
condition. At the end of the study, 730 (about 2 percent)
of the men had developed the condition.
The study found that men with the highest consumption
of seafood were 51% more likely to develop
gout than those who consumed the least amount of
seafood. It also found that men with the highest consumption
of beef, pork, and lamb had a 41% higher
incidence of gout than those who ate the least amount
of these meats.
Men who had the highest consumption
of low-fat dairy products had a 42% lower rate of
developing gout compared to those who consumed
the least amount of dairy products.
Vegetables that
are high in purines that were previously associated
with an increased risk for developing gout were
found to not increase the risk of getting the disease.
These vegetables include peas, beans, mushrooms,
cauliflower, asparagus, and spinach.
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