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I keep hearing conflicting reports on diet for gout. My husband has occasional flare-ups, so I try to make sure I only cook and serve things that won't bother him. We don't really eat much lunchmeat, sausage, or other meats they tell us to avoid. What else can I do?
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Gout is a disease that involves the build-up of uric acid in the body. Uric acid is a normal chemical in the blood that comes from the breakdown of other chemicals in the body tissues. About 95 percent of gout patients are men. Most men are over 50 when gout first appears. Women generally don't develop gout until after menopause.
Everyone has some uric acid in his blood. Excess uric acid causes needle-shaped crystals to form in the synovial fluid. As your immune system tries to get rid of the crystals, inflammation develops. For the person with too much uric acid, this inflammation can cause painful arthritis.
We know that eating too much meat (especially organ meat) and seafoods high in protein and purine content increases the risk of a gouty attack. But is it the protein or the purine that causes the problem? Studies have confirmed it's the purine content (not the protein) that's causing the elevated urate levels in the blood.
On the other hand, dairy products seem to help reduce levels of urate in the blood. In fact, it looks like the combination of high protein and low purine levels in dairy products is what functions as a natural anti-gout diet. And although leafy, green vegetables are high in purine, eating them doesn't seem to really be linked with an increased risk of gout.
And now for the beverages (alcoholic and nonalcoholic). Beer and hard liquor definitely increase blood levels of uric acid. The more alcohol is consumed, the higher the levels of serum urate, and the greater risk of gout. But there's been a surprising finding about wine. Wine seems to lower serum urate levels. Whether or not red versus white wine works better and in what amounts remains a mystery for now.
Sugar may also be a key factor in the development of gout. Sugar consumption in many and varied forms has increased dramatically in the last 50 years. Along with it, obesity has become an epidemic. And data supports a rising number of obese patients are developing gout these days. The introduction of high-fructose corn syrup in the 1960s has escalated these findings even faster.
Sweeteners are used now more than ever and in products previously sold without such sweeteners. Scientists have been able to pinpoint the complex mechanism by which fructose stimulates uric acid production. Once again, men seem more susceptible to the effects of beverages containing fructose (e.g., soda pop, sports drinks) as a potential cause of gout.
And finally, the link between caffeine (and especially caffeinated coffee) and gout has been investigated. It appears that coffee actually lowers serum urate levels -- but not because it has caffeine in it. Some other chemical or factor is involved. Scientists aren't sure what that is just yet.
Until further information is available, it looks like wine and coffee in moderation and daily intake of dairy products may be helpful for gout patients. You should confirm this with your physician, as there may be other reasons to avoid these items.
The old standby of avoiding food high in purine content such as organ meat and seafood still holds. Avoiding sweeteners and a diet high in fructose is recommended for everyone, but especially those who have a family or personal history of gout.
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*Disclaimer:*The information contained herein is compiled from a variety of sources. It may not be complete or timely. It does not cover all diseases, physical conditions, ailments or treatments. The information should NOT be used in place of visit with your healthcare provider, nor should you disregard the advice of your health care provider because of any information you read in this topic. |
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