Gout, a painful form of arthritis, was once known as the "chef's disease" and also associated with wealth and royalty, as the condition results from a diet lavish in red meat, seafood and alcohol. Elevated levels of uric acid in the blood form crystals that amass around a joint, usually the big toe, feet or ankles. Uric acid is produced by the body when it breaks down purines, which are in such foods as liver and other organ meats, pate, herring and anchovies. Purines are also present in asparagus and mushrooms.
Protein and Gout
A March 2004 study of 47,150 American men published in "The New England Journal of Medicine" affirms the association between high-protein diets and gout attacks, as reported by CBS News. The group with the largest amount of seafood in their diet -- such as lobster and shrimp -- had more than double the chance of developing gout. Gout flare ups were 41 percent more likely in the group whose diet contained the largest quantities of beef, pork and lamb.
Switching to Whey Protein
Some protein powders are derived from whey, a byproduct of the process of making cheese. Whey protein contains essential amino acids and bodybuilders and athletes sometimes use it to gain muscle mass. "Arthritis Today" states there is no direct link between whey protein and increased occurrence of gout but suggests gout suffers should not overdo protein powders and supplements, as high concentrations of protein in the diet are hard on the kidneys. Check with your doctor before you start using a whey protein supplement.
Alternative Protein Sources
Timothy S. Harlan, M.D., aka "Dr. Gourmet," notes that research shows vegetable protein does not contribute to gout attacks. Lentils, chickpeas, hummus and beans of all types are low-fat forms of protein. Choose salmon, tuna, halibut, orange roughy and tilapia over purine-rich shellfish, such as lobster, shrimp, scallops and crab. Lean poultry is another excellent source of protein that does not spike uric acid levels.
The Gout Diet
The "New England Journal of Medicine" study also revealed that men with the highest levels of low-fat dairy foods in their diets were 42 percent less likely to develop gout. In addition to consuming low-fat dairy, MayoClinic.com's suggested diet for reducing gout includes eliminating or severely limiting alcohol and cutting down consumption of high-purine red meats and seafood to 4 to 6 oz. daily. Plenty of water flushes uric acids out of the system. Cut down on sugar and refined carbohydrates, and eat more complex carbohydrates, whole grains, fruits and vegetables.
