Gout is an extremely painful arthritic-like condition that affects peripheral joints of the body, particularly the toes and fingers. Gout is essentially caused by dietary choices and used to be referred to as the “rich man’s disease” because it became associated with the heavy consumption of organ meats, shrimp, mushrooms, red wine and beer. Although the primary culprit of gout is the purines in these foods, nitrates found in preserved meats can contribute to the problem by affecting blood chemistry. Consult with your doctor about how dietary changes can reduce your risk of gout attacks.
Gout
Gout is caused primarily by eating or drinking too many foods or beverages that are rich in compounds called purines. Purines increase the amount of uric acid in your bloodstream, which can produce sharp crystals that lodge within smaller peripheral joints such as your big toe. The sharp crystals irritate and inflame the connective tissue around and within joints, creating sharp pains often described as excruciating. Gout is intermittent in its symptomatology and is related to hydration levels, blood acidity and other chemicals and preservatives in your diet such as nitrates, according to the book “Functional Biochemistry in Health and Disease.”
Nitrates
Nitrates are compounds used in the food industry as preservatives and coloring agents, especially for cured meats such as salami, corned beef and hot dogs. Potassium nitrate, for example, gives cured meat its characteristic pink color. Nitrates are also used as crop fertilizers, so it's found on many vegetables and some fruits. Nitrates are considered non-toxic by the U.S. Food and Drug Administration, although they can be converted to nitrites in your body, which are considered potentially more damaging to your health in large doses, according to “Metabolic Regulation: A Human Perspective.” Nitrates are eventually metabolized to form ammonia, which affects blood chemistry primarily by rendering hemoglobin unable to carry oxygen.
Nitrates and Gout
Nitrates contribute to gout by altering blood chemistry and inducing dehydration because they are salt compounds that affect kidney function, according to “Human Biochemistry and Disease." However, the exact relationship between nitrates and gout is difficult to determine because cured meats are also high in purines and other salts, which are known to promote gout. It would seem that nitrate's relationship to gout is not primary, but rather secondary or tertiary, although more research is needed before specific recommendations can be made.
Gout Causing Foods
As mentioned, cured meats such as sausage, salami, bacon, bologna and hot dogs are high in purines, salt and nitrates, and should be avoided if you have gout. Other foods high in purines include shrimp, crab, salmon, red meat, organ meats such as liver and kidneys, venison, mushrooms, asparagus, spinach and aged cheeses. Beer and red wine are the beverages most linked to gout attacks. Limiting these foods and beverages while drinking lots of water and eating fruits that can dissolve uric acid crystals, such as sour cherries and citrus fruits, will help reduce your risks of gout.
References
- “Functional Biochemistry in Health and Disease”; Eric Newsholme et al; 2010
- “Metabolic Regulation: A Human Perspective”; Keith N. Frayn; 2010
- “Human Biochemistry and Disease”; Gerald Litwack; 2008
