kelly Knorr, R.N.
low purine diet, alcohol and gout 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). Hopes this helps. Just type in Purine diet and you will get lots of information on the net. Kelly Knorr,