The nurse is caring for a patient with deteriorating kidney function. Laboratory work indicates 900 mg of uric acid in 24 hours. In addition to administering prescribed medication, which die-tary modification should the nurse address?
a. Limit servings of beef to 3-ounce portions.
b. Increase intake of avocados and liver.
c. Avoid yogurt or skim milk.
d. Limit intake of potatoes and pasta.
A
Uric acid is an end product of protein metabolism, and levels may be elevated in renal failure and associated with increased dietary intake of purine-containing foods. Normal findings are 250 to 750 mg/24 hr (normal diet). A value of 900 mg/24 hr indicates an elevated uric acid level. Sources of purines include beef, liver, and sardines. Purine-rich foods like beef should be limited to small portions or eliminated completely from the patient's diet. Additionally, fatty foods like avocados aid the kidneys in retaining uric acid. Skim milk, yogurt, potatoes, and pasta are low-purine food choices that the patient can eat.
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