Gout and Potassium

Gout and Potassium
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Once known as the "disease of kings" because it was associated with a rich diet, gout has troubled humans for centuries. This disease is so painful that suffers will go to extraordinary lengths to find relief or prevention. Potassium compounds can be used to treat some cases of gout. If you have gout, double check with your doctor to see what is best for you.

Gout

Gout is a painful condition that attacks the joints. Levels of uric acid become abnormally high, leading to the deposition of uric acid crystals in the joints. A class of compounds called purines further aggravate the condition. Purines are found in some foods as well as when DNA, RNA and proteins break down. While it often runs in families, gout can also be secondary to kidney disease. Healthy kidneys normally remove the substances that cause gout from the blood. However, if your kidneys are impaired, this does not occur.

Potassium

Potassium is a positively charged electrolyte that is found in tap water and in food. This mineral is also found in potassium citrate, which is occasionally used to treat gout. Writing in the 2010 journal "Endocrine Research," J. Saito explains that "urine alkalizers such as citrate preparations facilitate renal excretion of the uric acid."

Limitations

Potassium citrate may be contraindicated in kidney patients with advanced disease. Many of these patients have elevated levels of potassium. When potassium levels start to creep up, nephrologists recommend low potassium diets to prevent the irregular heart beats that are the consequence of uncontrollable potassium levels.

Other Treatments

Allopurinol and colchicine commonly prescribed to treat gout. While allopurinol is useless in the middle of an attack, it is helpful in preventing attacks, especially if taken for several months. Colchicine is a unique pain reliever that can be taken in the middle of an attack. A diet low in in purines can also be very helpful in preventing attacks High purine foods include anchovies, sardines, scallops, herring and bouillon.

References

Article reviewed by Jenna Marie Last updated on: Apr 28, 2011

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