Food I Should Eat With Gout

Gout is a metabolic disease that is caused by uric acid buildup in the body. Uric acid is a by-product of purine metabolism. It is affects more men than women and is most common between the ages of 30 and 60. Purines are important in many body functions, including production of DNA. Increased uric acid levels may cause this chemical to accumulate in crystal form (stones) in your joints and tissues, causing pain and varying degrees of joint damage. Uric acid is excreted mainly by the kidneys. An excess of this acid in your urine may form stones and lead to kidney problems (urate nephropathy).

Causes

Gout can be caused by underexcretion or, in a minority of cases, by overproduction of uric acid. Diseases that increase cell turn-over may cause increased uric acid. This is because every cell has DNA. Such diseases include cancers, diseases of bone marrow and hemolytic anemias like sickle cell disease and thallasemias. Some inborn errors of purine metabolism may also cause gout.

Uric acid underexcretion may result from impaired excretion due to kidney failure, diabetic ketoacidosis or dehydration. Many drugs like alcohol, diuretics (water pills) and anti-tuberculosis and anti-cancer medications may cause a reduction in uric acid elimination from the body. Gout may also run in families.

Diet

What you eat plays an important role in the amount of purines you have in your body and how much uric acid is produced, according to MayoClinic.com. Some proteins and foods rich in purines may increase serum uric acid levels. Such foods include:

Meat and meat extracts, especially red meat and organ meat (kidney, liver), beef, lamb and pork

Most seafood, for example, shrimp, tuna, scallops and canned tuna and anchovies

Beer and other alcoholic beverages -- According to a study in "the Lancet," drinking red wine in moderation is less likely to cause attacks of gout than other forms of alcohol.

Yeast and products made with yeast

Some vegetables, like asparagus, cauliflower and spinach

Mushrooms

Gout-Friendly Diet

If you have a family history of gout or have reason to believe you may be genetically predisposed to it, controlling what you eat to reduce purine consumption can reduce the chances of getting this disease. Foods with low purine content include:

Fruits and vegetables, with the exception of those listed above -- Berries, tomatoes and celery are low in purines. Dark berries may actually reduce uric acid levels.

Complex carbohydrates such as whole grain breads, rice and pastas

Beans and legume products like tofu, which is made from soybeans -- Such foods contain a low amount of purines compared to foods of similar nutritional value. However, they should also be consumed in moderate quantity.

Fluids -- Drinking generous amounts of water reduces formation of uric acid stones in our kidneys.

Dairy products such as milk and cheese -- According to a Johns Hopkins Health Alerts July 2006 article on diet and gout, drinking two glasses of skimmed milk reduces the chances of getting gout by 48 percent.

Dietary Considerations in Gout

Since gout can be caused by a variety of factors. The following dietary steps may help to reduce the incidence and symptoms associated with it.

A diet high in refined carbohydrates

A diet low in fat, fat-rich dairy products and cholesterol

A low-protein -- Limit protein from animal sources. If meat must be included in the diet, lean meat is preferable. Otherwise, substitute plant proteins like tofu made from soybeans.

High fluid intake

Restricted alcohol consumption

Maintaining or losing weight to sustain an age- and height-appropriate level -- Avoid rapid weight loss as this may increase uric acid levels and precipitate a gouty attack.