Gout is a medical condition that is characterized by recurrent attacks of arthritis due to the deposits of uric acid in the joints, tendons and surrounding areas. While acute attacks are painful, chronic attacks often lead to irreversible joint, tendon and kidney damage. Reducing the risk of the development and progression of gout requires understanding underlying conditions and correcting reversible risks. If you undertake certain dietary strategies, it could help reduce the occurrence and progression of your episodes of gout.
What Gout Is
Gout is a disease of metabolism, caused by elevated levels of uric acid circulating in the blood; such high levels of uric acid lead to crystallization within the joints and tendons. The arthritis can be acute, which is characterized by a red, painful and warm single joint. It can also present as chronic arthritis, which is characterized by hard and painless deposits in the multiple joint. Gout affects roughly 1 to 2 percent of the population. While the causes of gout are known to be multifactorial, it is estimated that roughly 12 percent of cases are due to some lifestyle issues. These lifestyle issues include diet and co-morbid conditions.
Foods to Avoid
For those who are predisposed to developing gout, reduction in reversible risk factors -- including consumption of alcohol and purine-rich foods -- can reduce the occurrence and progression of this condition. Purines are the compounds that are present in high concentrations in high-protein foods, such as meats, seafood, yeast, beans and legumes. Purines are further broken down into uric acid, thus leading to increased concentrations within the bloodstream. Foods that are purine-rich include meats and seafood; meat extracts and gravies; yeast and extracts, beer and other alcoholic beverages; beans, lentils, spinach, asparagus, mushrooms and cauliflower. These foods are best avoided during periods of acute attack or between occurrences.
Foods to Consume
Foods that are generally low in purines include milk, milk products and eggs; cereal products; fruits, lettuce, tomatoes and green vegetables. Increased consumption of these foods in lieu of purine-rich foods, coupled with adequate water intake, should allow for decreased production of uric acid, increased excretion of uric acid and the reduction in the incidence of gouty attacks.
Conclusion
The underlying causes of gout are numerous. In certain situations, you can be genetically predisposed to developing gout, and occurrences are often familial. Other cases can be due to chronic kidney diseases, lead poisoning, blood cell disorders, thyroid conditions and medication use. While many people have an underlying predisposition to developing gout, arthritic attacks are also due to certain lifestyle issues including diet, obesity and alcohol consumption. Before undertaking lifestyle changes, it is advisable to consult your physician to understand any additional underlying medical conditions that can help lead to gout.
