Excessive uric acid in your blood and tissues causes a form of arthritis called gout. More than 5 million Americans suffer from gout, reports Gout.com. Those with gout have deficiencies in the enzyme, uricase, which breaks uric acid down into a form that can be eliminated from the body. Consequently, uric acid accumulates in tissues and blood, crystallizing into a needle-like compound that works its way into joints, literally causing stabbing pain.
Gout Symptoms
Uric acid tends to accumulate in the big toe, but often affects other joints as well, including the mid-foot, knee, ankle, wrist and fingers. Uric acid crystallizes at lower temperatures, which is why the crystals develop and impact joints that are in the cooler extremities. Symptoms initially include acute pain and inflammation. The affected area can become extremely sensitive, swollen, red and hot to the touch. Over time, joints can become damaged by the uric acid crystals and the ensuing inflammation.
Uric Acid
Two-thirds of uric acid is produced by the body and one-third comes from dietary sources, according to Gout.com. Ordinarily, uric acid fulfills purely positive functions in your body, serving as a powerful antioxidant that protects blood vessels from damage by unstable oxygen molecules. Problems occur when too much uric acid accumulates. In about 10 percent of people, gout develops because their body produces too much uric acid, reports Gout.com. The remaining people produce a normal amount of uric acid, but they are unable to effectively eliminate it from their body.
Dietary Effects
Uric acid is produced as a byproduct of the breakdown of certain foods, so diet can directly affect the development of gout and the severity of symptoms for those who already have gout. Further, diet can influence the inflammatory process, which exacerbates the effect that uric acid has on joints. People who are obese and people who drink a lot of alcohol have a heightened risk of developing gout, reports nutritional consultant, Phyllis Balch in "Prescription for Nutritional Healing."
Foods to Avoid
Purines are a type of substance found to varying degrees in different plant and animal-based foods. When purine is broken down, it produces uric acid. Research by Hyon K. Choi and his colleagues, reported at Shouxi.net, indicates that purines from meat and fish increase the risk of gout. Meat and fish-based foods to avoid include organ meats, such as brain, liver and kidney; meat-based gravies; beef, pork and lamb; and seafood such as anchovies, sardines, fish eggs, herring, mussels, codfish, scallops, trout and haddock. The processing that bacon undergoes increases the level of purines in it, according to Joint-Pain.com.
While some sites suggest that plant based sources of purine can exacerbate symptoms, the epidemiological study by Choi suggested that consumption of plant sources of purine were not associated with the onset of gout. If you already have gout, you might experiment to see if high-purine foods, such as spinach, asparagus, cauliflower, mushrooms, oatmeal, dried beans, peas and lentils make your symptoms worse. If so, avoid these foods. Avoid fried foods and roasted nuts. Consumption of oils that have been heated to a high temperature causes destruction of vitamin E, which causes increases in uric acid.
Foods That Help
Dairy, such as nonfat or low-fat milk are low in purines and may offer some protection against the effects of uric acid. Choi found that those who consumed greater amounts of low-fat dairy had a lower risk for gout. Balch suggests that during gout attacks, you should eat only raw fruits and vegetables for two weeks. Cherries, strawberries and blueberries neutralize uric acid and have antioxidant properties that enhance immune system functioning and reduce inflammation.
Beverages and Hydration
Keep yourself well-hydrated, as this helps to flush out excess uric acid. Avoid alcoholic beverages.
References
- Gout.com: Prevalence and Incidence
- Gout.com: Understanding Diet
- Joint-Pain.com: Foods High in Uric Acid
- "Prescription for Nutritional Healing;" Phyllis A. Balch; 2008
- Shouxi: Purine-Rich Foods, Dairy and Protein Intake, and the Risk of Gout in Men
