Dietetic Unit - Gout

Gout is an inherited disorder of purine metabolism, in which abnormal levels of uric acid accumulate in the blood. As a consequence, sodium urates are formed and deposited in the joints, leading to arthritic pain.

To limit purine intake, the following foods should be avoided.

• Whole wheat products (whole wheat bread, crackers and cereals)
• Asparagus, cauliflower, spinach, mushrooms, green peas
• Sea weeds
• Beans and soy products ( bean curd, soy milk, soybean sticks, soybean sheets)
• Organs (brains, heart, kidney, liver)
• Shellfish, shrimp, crabs, sardines, mackerel
• Meat extracts, meat soups, chicken base, Bovine, Marmite
• Yeast

* Can be taken in modulation

For a detailed eating advice on gout, please contact our Dieticians.

Purine Content of Everyday foods (per 100 grams)

Foods	Purine (mg)	Foods	Purine (mg)
Soy beans	166.5	Chicken breast	137.4
Black beans	137.4	Duck heart	146.9
Oysters	239	Pork liver	229.1
Shrimps	137.7	Beef liver	169.5
Dried scallops	390	Mushrooms	214.5
Abalone	112.4	Sea weeds	274
Eel	113.1	Yeast	589.1

參考資料 Reference：黃玲珠教授編，膳食療養學，華杏出版股份有限公司，1992。

The above information was prepared by our Dietetic Services. We aim at promoting good nutrition and healthy eating through the enjoyment of foods.

Our services indclude :

Nutrition Counselling	Individualized diet counselling for clients with Diabetes Mellitus, Hyperlipidemia, Renal Failure, Liver Failure, Pregnancy, Vegetarian eating, and etc.
Weight Control Program	Eat well, exercise well to lose weight.
Summer Program	Group teaching on balance nutrition for children.
Health Seminars	Nutrition for Pregnancy/Breast Feeding Nutrition for Diabetes Mellitus Nutrition for Weight Reduction, etc.

06/2004 Revised