The Gout/Food Connection

Among 37 million of the population are known to have experienced some form of arthritis or rheumatic disease, especially the elderly. Gout is only one among the many afflictions of arthritis, together with osteoarthritis and rheumatoid arthritis. In the case of gout, uric acid crystals accumulate in the joints. This is brought about by the body’s inability to metabolize and process purines. This condition is common to men who are above 35 years of age, consume large amount of alcohol, overweight, and live a sedentary lifestyle. The American Medical Association identified common foods which are rich in purines. These foods include anchovies, sardines in oil, fish roes, herring, yeast, legumes, meat extracts and some vegetables including mushrooms, spinach, asparagus, and cauliflower. Organ meats such as liver, kidneys and sweetbreads are very rich in purines as well.

The most common signs and symptoms of gout are pain in the base of the joint more commonly on the feet, hand, knees, shoulders and elbows. Oftentimes, gout attacks may be accompanied with fevers and chills as a result of inflammatory processes. The discomfort is described as a gnawing pain accompanied by feeling of pressure and tightness on the affected area. Diagnosing this condition is through a series of blood tests and synovial fluid examinations. Gout attacks occur very suddenly, producing severe pain and usually last three to five days if left untreated. Recurrent attacks are common and tend to last longer than three to five days.

Several conditions can result in acute attacks of gout. However, experts have identified that it is most likely due to abnormally high levels of uric acid circulating in the blood. It may be due to overproduction or the body’s fault to metabolize and properly excrete these waste products. Cell activities produce these waste products which are known as uric acids. Crystals are formed when there is an increase in uric acid in the blood. Signs and symptoms of gout appear when these crystals deposit and accumulate in the joints. Hypertension is also attributed with gout attacks. Other more serious health conditions that may cause uric acid levels to increase include cancer, lymphoma, psoriasis, and anemia.

Since diet has been strongly associated with gout attacks, it is important to avoid these gout foods which can trigger attacks. Foods which are rich in purines must be reduced or completely eliminated from the diet. Examples of purine rich foods include meat, poultry and vegetables such as cauliflower, asparagus, peas and spinach. Legumes such as lima beans, navy beans and lentils also contain high amounts of purines. Seafood and fish are rich in purines, as well as crabs, cod, lobsters, snapper, salmon, tuna and trout. Oatmeal also contain significant amount of purine and therefore must be avoided. Beer, wine and ale can precipitate attacks of gout. Alcohol causes urate retention. Effective ways to prevent gout attacks include maintaining a desirable weight and avoiding alcohol, accompanied with physical exercises.