Gout is a form of arthritis that involves an accrual of uric acid crystals in the body, particularly the joints. Gout prevention has become a major concern of arthritis experts and pain professionals: 8.3 million individuals, approximately 1 out of every 25 people, are currently experiencing the condition. It is especially common among senior citizens.

The connection between gout and food is readily apparent when reviewing medical research on the subject. A 2011 study, published in the medical journal Arthritis & Rheumatism, demonstrated that gout was on the rise among US adults. Two primary factors were responsible for the increased prevalence of the disorder: the obesity epidemic and an increase in blood pressure conditions. Note that both of those factors are commonly linked to unhealthy dietary choices.

Many of those suffering from gout would like to tackle the problem from all angles, including the adoption of a gout diet, as highlighted below.​

Low-purine diet

A reader of Arthritis Today wrote into the magazine asking for a list of foods that are best avoided by those who’ve been diagnosed with the health condition. Rheumatologist Ronenn Roubenoff, MD, noted that purine compounds can contribute to increased uric acid levels. The compounds can be generated when foods with substantial amounts of purines are consumed.

Dr. Roubenoff advised that the level of purines in the body can be controlled by adhering to a low-purine diet. Although it is not possible to develop a gout diet that contains no purines at all, patients can avoid foods known to be high in the compounds. Roubenoff cited Tufts University nutritionist Laura Rall, PhD, who recommended initially avoiding all high-purine and moderate-purine foods. If that strategy is effective, you can potentially reintroduce some of the moderate-level items. In other words, management of gout from a dietary standpoint is a matter of trial and error.

High-purine foods:

  • any beverage containing alcohol;
  • specific seafood – anchovies, codfish, haddock, herring, mussels, sardines, scallops, and trout; and
  • specific meats – bacon, organ meats, turkey, veal, and venison.

Moderate-purine foods:

  • specific seafood – shellfish; and
  • specific meats – beef, chicken, duck, ham, and pork.

Recognizing the connection between gout and food is just one way to treat the condition and alleviate the pain it generates. Our team of medical professionals customizes comprehensive pain management programs for each of our patients to alleviate pain and decrease uric acid buildup in the joints. Get a free consultation today.

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