Protein diet - purine - low
This document is part of the ACI Diet Specifications for Adult Inpatients. It is not to be used for patient education.
To provide a diet with a reduced purine content, to limit the production of uric acid.
Avoids foods rich in the nucleoprotein purine: red meat, liver, kidneys, shellfish, herring, mackerel, sardines, anchovies, and foods containing yeast. Meat in small serves only.
Meat, poultry, and fish intake should ideally be limited to one serve per day (maximum 120g).
Suitable for use in paediatrics when combined with an age-appropriate diet.
Specific menu planning guidelines
|Hot main dishes||All others; small serves of meat||Dishes containing offal, shellfish, mackerel, herring, sardines or anchovies|
|Sauces, gravies||All others||Gravies and sauces made with meat|
|Starchy vegetables / pasta / rice||All||-|
|Sandwiches||All others||Shellfish, sardines|
|Salads, dressings||All others; small serves of meat||Shellfish, sardines|
|Hot breakfast choices||All others||Kidneys|
|Milk and cheese||All||-|
- Dietitians Association of Australia. Nutrition manual. 8th ed. Canberra: DAA; 2009.
- American Dietetic Association. Nutrition care manual. Chicago: ADA; 2009. [accessed 26 April 2010].
- Maher AK, editor; Iowa Dietetic Association. Simplified diet manual. 10th ed. Ames: Blackwell; 2007.
- Becker G. Uric acid stones. Nephrol 2007;12:S21-25.
- Adel G. Gout, diet, and the insulin resistance syndrome. J Rheumatol 2002;29:1350-5.