Gout, the most common form of inflammatory arthritis among men, affected about 3 million Americans in 2005, the Centers for Disease Control and Prevention estimates. While medication helps reduce the damage and pain caused by gout, diet plays an important role in the prevention and treatment of gout.
Causes
Hyperuricemia, or too much uric acid in the blood, triggers gout. The body's metabolism of purines, which are found in many foods, produces uric acid. Excessive uric acid in the bloodstream leaves needle-like crystals in the joints, particularly those in the feet and toes. An overproduction of uric acid, the inability to rid the body of uric acid or eating too many purine-rich foods causes hyperuricemia, according to MedlinePlus.
Symptoms
A diet high in purines may result in or aggravate hyperuricemia, and symptoms of gout may appear. Gout causes joints to become red, hot, swollen and painful. Unlike other types of arthritis, people with gout typically experience flare-ups of pain followed by periods of no pain. A diet low in purines should be started and maintained after the first incidence of painful gout to prevent long-term damage from chronic hyperuricemia.
Diagnosis
Diagnosis is made at a doctor's office. An examination will be performed with special attention to the joints of the body. Laboratory blood tests may be ordered to measure the amount of uric acid in the blood. The physician may also draw fluid from the affected joint with a needle, and send the specimen to the lab for examination, according to MayoClinic.com. The doctor may also review the patient's diet or schedule an appointment with a nutritionist to determine if the patient's diet contains a high level of purines.
Diet
Foods high in purines need to be avoided by those who suffer from gout. Foods such as anchovies, gravies and yeast are known to be high in purines, as are some kinds of fish, such as sardines, herring, mackerel and scallops. Certain meats are higher in purines than others. Organs meat, such as liver contains high amounts of purines, according to the Arthritis Foundation. All types of alcoholic beverages contain purines and should be avoided by those with gout.
Foods considered moderate in purines include meats such as beef, chicken and pork. Vegetables are relatively purine-free as are some types of fish, such as crab, lobster and shrimp.
Risk Factors
Risk factors for gout include being overweight or obese, hypertension and diuretic use. Some lifestyle choices can raise the chances of developing gout such as alcohol intake and a purine-rich diet.
