Patients with Gouty Arthritis, which is characterized by elevated serum uric acid levels, should minimize their intake of nucleic acids.

Nucleic acids, such as purines and pyrimidines, are components of DNA and RNA. When broken down, purines produce uric acid as a waste product. High levels of uric acid in the blood can lead to the formation of urate crystals, which accumulate in joints and cause inflammation and pain characteristic of gout.

Therefore, it is important for patients with Gouty Arthritis to reduce their intake of foods rich in nucleic acids, such as organ meats (liver, kidney), seafood (anchovies, sardines, mussels), and certain vegetables (spinach, asparagus, mushrooms). By minimizing the consumption of these foods, patients can help lower their serum uric acid levels and reduce the frequency and severity of gout attacks.

It is worth mentioning that other dietary factors, such as high fructose intake and alcohol consumption, can also contribute to elevated uric acid levels and should be considered in the overall management of gout.