About one third of total plasma uric acid comes from dietary sources of purines such as meat products, animal organs, seafood and mushrooms. Purine-rich sources significantly increase plasma uric acid as mentioned above. It is typically reported that eating foods very rich in purines can increase plasma uric acid by 1.0-2.0mg / dL within 24 hours, while taking a calorie-poor but purine-free food to achieve the same reduction in levels of blood will need to pass from 7 to 10 days. More specifically, foods containing more adenine have a greater effect on plasma UA levels than if the dietary source contained more guanine, and similar effects result from eating foods that contain more RNA than DNA, respectively. Also sources of hypoxanthine, AMP (adenosine monophosphate), GMP (guanosine monophosphate), IMP (inosine monophosphate) and adenine cause greater changes in UA levels than xanthine and guanine. It is therefore understood that under the same pathological conditions different effects can be caused by taking different types of purine from food. In addition, increased intake of purine-rich foods for long periods of time can lead to insulin resistance and finally intensification of hyperuricaemia through the reduced uric acid excretion induced by insulin resistance, thus having a vicious cycle (Ekpenyuk &, 2015).