Dietary advice for Gout

Dietary advice for Gout

Gout is an inherited condition of abnormal purine metabolism. Purines are nitrogren containing compounds that are broken down in the body to uric acid. Normally uric acid is eliminated in the urine. In gout the blood uric acid is elevated and some of the uric acid is deposited as an insoluble salt in the big toe and sometimes knee causing severe pain.

Medications are effective in relieving pain and in increasing the excretion of uric acid. A high-fluid intake is desirable. A purine-restricted diet, by itself is of little value but is recommended by some physicians together with medication. Patients are usually advised to avoid alcohol and foods that are high in purines.Our Naturopaths can help you with a specific diet plan.

Avoid:

Alcohol; Organ meats; Anchovies; Shellfish; Cauliflower; Mushrooms; Wholegrain cereal; Red meat; Herring; Meat extracts; Asparagus; Peas; Sardines; Mackerel; Yeast extracts; Spinach; Legumes, tomatoes.

During an acute attack you should also avoid: Meat , Fish and Poultry…which are moderate sources of purines. When the acute attack has subsided, small servings of meat, fish and poultry are again introduced. Milk, cheese, eggs and legumes are good protein sources in the low purine diet.

Many patients with gout are obese. Weight loss increases the blood level of uric acid and may bring about an acute attack. If recommended, weight loss should be gradual. A low calorie diet should not be intiated during an acute attack because this could further aggravate the symptoms. Starvation regimens are prohibited.

Untreated gout could cause kidney damage and / or permanent disfiguring of joints.

For more information visit us online at www.cranbournefamilychiro.com.au or call 59984554 to make an appointment with one of our Naturopaths.