a diet used as adjunct therapy for gout patients who suffer from a painful accumulation of salts of uric acid in the joints. Purine-rich foods are primary sources of uric acid. They include meat, poultry, fish, and particularly organ meats such as liver, kidney, and sweetbreads. Purine-rich foods are replaced in the diet by dairy products, eggs, and some vegetable sources of proteins. Low-purine diets should be a secondary source of treatment, with weight loss and adequate fluid intake being primary. Also called purine-restricted diet.
low-pu·rine di·et(lō-pyūr'ēn dī'ĕt)
A diet low in precursors of purines (such as tissues rich in cells with abundant nuclei, as in liver and glandular meats) to minimize formation of uric acid. Useful in treatment of patients with gout or urate-containing renal calculi.