MEDICAL NUTRITION THERAPY

GOUT

DONE BY:
HUDA AFSAR.A(A0619023)
M.SINDHU(A0619025)
Uric acid , derived from the metabolism of purines, constitutes a
part of nucleoproteins .

It appears that approximately two thirds of the daily purine load

results from endogenous cell turnover, with just one third supplied
by diet

although gout has traditionally been treated with a low-purine diet,

drug have largely replaced the need for rigid restriction of diet

the patient can take an active role by adhering to the nutrition

guideline for the management of gout as well
• The third national health and nutrition examination survey found that higher
levels of meat and seafood consumption were associated with increased serum
uric acid levels in adults , but total protein intake was not .
• It is prudent to advise patient to consume a balanced meal plan with limited intake
of animal foods and alcohol, avoidance of high purine foods
• Limited consumption of sources of fructose (sweetened soft drinks and juices ,
candies and sweet pastries) and controlled food protein size, and reduced
noncomplex carbohydrate intake to achieve weight loss and improve insulin
sensitivity

• High intake of fluids (8 to 16 cups of fluid /day , at least half as water)should be

encouraged to assist with the excretion of uric acid to minimize the possibility of
renal calculi formation
SEA FOODS

RED MEAT
 ORGAN MEAT

SODA AND ALCOHOL

• FRUITS:

Fruits has very low level of purines ,Fructose content from fruits
less likely to induce hyperuricemia,Cherries decrease the risk of gout
• VEGETABLES:

Contain low level of purines, High purine

vegetables like cauliflower and asparagus do not seem to
increase risk of gout attacks
NUTS :
Nuts consumption may be better alternative
for acquiring protein in one’s diet
• OTHER MEATS
 THANK
YOU