Gout is a form of arthritis involving an accumulation of uric acid crystals in joints and tissues. According to the Centers for Disease Control and Prevention, it is more common in men than women and nearly twice as common in black men as in white. Rates among both sexes go up with age; the occurrence in females goes up after menopause.
Causes
Gout results when the body either makes too much uric acid, does not excrete enough or both. The acid forms crystals in tissues. Gout can be hereditary, but it also can be due to blood disorders, such as leukemia, and to use of some medications. The American Academy of Family Physicians, on its website FamilyDoctor.org, lists niacin, low-dose aspirin, cyclosporine and the TB drugs, pyrazinamide and ethambutol, as well as some cancer drugs and diuretics, as medications that may cause gout.
FamilyDoctor.org also reports lifestyle factors, such as being overweight, drinking alcohol and eating certain foods high in purines, contribute to the development of gout. In addition, people with diabetes, high cholesterol or high blood pressure are more likely to develop the disease.
Symptoms
According to the CDC, there are no symptoms during the early development of gout, but the deposited crystals are still causing damage. When the disease flares up, there is redness and warmth around the joint, as well as pain and swelling. These symptoms can last days or weeks. Initial bouts of gout usually occur in the legs or feet. A common location for gout is in the joint of the big toe.
After the initial flare up, gout may become inactive for a period of time. Even though there are no symptoms at this stage, crystals are still accumulating in and damaging tissues. As time goes by, the time between flare ups grows shorter. Eventually the gout becomes chronic with symptoms of sore and aching joints.
Dietary Recommendations
Purine is a part of nearly all food and is also a part of human tissue. When the body breaks purine down, it forms uric acid. For people who make too much uric acid or who don't excrete it well, it is vital to keep intake of purine to a minimum. According to the University of Maryland Medical Center, foods high in purine that should be avoided include organ meats and sweetbreads, goose, beef, mussels, anchovies, herring, mackerel and yeast. Foods containing moderate amounts of purine include: meat, poultry, fish, shellfish, spinach, asparagus, beans, lentils, dried peas and mushrooms.
The University of Maryland Medical Center also advises gout sufferers to avoid alcohol, tobacco and sugar-sweetened soft drinks, but to drink six to eight glasses of water a day to help flush uric acid from the body. It also helps to avoid refined foods, such as white bread and sugar, and foods containing trans fats.
