Scientists once believed that a rich, heavy diet and dissolute lifestyle caused gout, a painful, arthritic condition with no cure, giving it the misnomer "rich man's disease," but its true cause is the buildup of uric acid crystals in joints and tendons. Dietary habits including overconsumption of protein, however, can play a role in the severity and frequency of gout attacks. Avoiding certain proteins and limiting your intake of others may significantly alleviate gout, but before beginning any new treatment program, consult a physician or certified nutritionist.
Causes and Characteristics
Gout attacks occur when uric acid crystals form in the blood and collect around the joints and tendons, especially the metatarsalphalangeal joint, also known as your big toe. The needle-shaped crystals cause inflammation, swelling, redness, and tenderness that can last for a few days to a few weeks. Men and post-menopausal women are the most at risk for gout. Younger women tend to have naturally lower levels of uric acid in their bodies than men do.
Purines
Certain foods, including proteins, are high in chemical compounds called purines, and when you digest purines your body creates uric acid. Purines have benefits: they are antioxidants that reduce cell damage and may prevent cancer and other diseases; they contribute to the transformation of food to energy and to the elimination of excess nitrogen in cells. But consuming too many high-purine foods can trigger gout flare-ups.
Proteins to Avoid
Organ meats such as kidneys, sweetbreads and liver are high in purines, as is seafood, including anchovies, mackerel and herring. Beef, pork, lamb, fatty fish and shellfish are also associated with a higher risk of gout. Because all animal proteins contain purines, avoiding or decreasing your consumption of these foods may reduce the amount of uric acid in your blood and the risk of painful attacks. MayoClinic.com recommends limiting your daily intake of animal proteins to 6 oz. or fewer.
Proteins to Increase
Proteins are a crucial part of a healthy, balanced diet. The USDA recommends that American adults eat 46 g to 56 g of lean protein per day, depending on the consumer's age and gender. People with gout should try non-meat sources such as tofu, eggs, legumes, nuts and low-fat dairy products including yogurt, cheese and milk for their daily intake.
