Gout

Gout is a common type of arthritis caused by an increased concentration of uric acid in the blood. Uric acid crystals are deposited in joints, tendons, kidneys and other tissues where they cause considerable pain and damage. Dietary practices play a major role in the frequency and intensity of gout attacks. Gout is the result of either increased synthesis of uric acid or reduced ability to excrete uric acid, or both. No matter what the mechanism, gout remains a painful condition that is characterised by intense joint pain usually involving only one joint. The first joint of the big toe is usually involved in more than 90% of gout cases. The first attacks usually occur at night and are triggered by a specific event such as poor dietary practice, alcohol consumption, trauma, medication (mainly chemotherapy, some diuretics and high doses of niacin), or surgery.

Conventional approaches to treating gout include anti-inflammatory medication and medication that blocks the production of purines, a constituent of our genetic material that, when broken down, forms uric acid. Colchicine is a drug that provides rapid relief but may cause serious long-term side effects.

Dietary Recommendations. Alcohol increases uric acid production by accelerating purine breakdown. It also prevents uric acid excretion by the kidney. Eliminating alcohol is usually all one needs to do to prevent recurrent gout attacks. Purine-rich foods (organ meats, meats, shellfish, yeast, herring, sardines, mackerel and anchovies) should be avoided and foods with moderate purine levels (legumes, spinach, asparagus, poultry and mushrooms) should be reduced.