30/04/2021
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gout causes and symptoms and nutrition supports
type of arthritis in which small crystals form inside and around the joints. It causes sudden attacks of severe pain and swelling.”
In this week’s blog we look at some of the most common signs and symptoms of gout, its link with high levels of uric acid, and nutritional considerations.
Signs and symptoms of gout
Symptoms of gout almost always occur suddenly, especially at night. Gout causes the joints to become swollen, red and often stiff. The big toe is most commonly affected because gout symptoms typically develop in areas of the body that experience the most trauma. When the toe is affected, the symptom is often called podagra.
Other commonly affected joints include the ankles, heels, knees, wrists, hands, fingers, and elbows. The pain can often be severe.
Symptoms generally diminish after a week or two. Once symptoms are gone, the affected joints are not painful. However, if the patient does not receive treatment, attacks will come back (with increased frequency), and they will usually last longer and affect more joints.
How does gout come about?
Gout occurs when there is a large volume of uric acid circulating in the bloodstream, which is known as hyperuricemia. Sometimes your body either produces too much uric acid or your kidneys excrete too little uric acid. When this happens, uric acid can build up, forming sharp, needle-like urate crystals in a joint or surrounding tissue that cause pain, inflammation and swelling. This is known as gout and the pain can often remain for between 3 and 10 days.
Pain and discomfort are not the only considerations for gout-sufferers, however, as hyperuricemia has also been implicated in the development of other more serious conditions such as arteriosclerosis, cerebrovascular and cardiovascular diseases, along with nephropathy in diabetic patients.
Uric acid
Uric acid is a waste product that forms when the body breaks down purines, which are compounds found at high levels in red meat, poultry, and fish. In healthy people, uric acid is continuously broken down in order to maintain normal levels in the blood. A person’s gender, genetic makeup, hormonal changes, diet, and some medications may cause the body to produce too much uric acid or prevent it from being properly broken down.
Here are some of the most common risk factors associated with an ability to effectively break down uric acid:
Diet: Eating a diet that’s high in meat and seafood and high in beverages sweetened with fruit sugar (fructose) promotes higher levels of uric acid, which increases your risk of gout. Alcohol consumption, especially of beer, also increases the risk of gout. Here is a list of foods on the Gout Society website that are high in purines (avoid) and low in purines.
High purine foods include: (avoid)
Offal – liver and kidneys, heart and sweetbreads
Game – pheasant, rabbit, venison
Oily fish – anchovies, herring, mackerliardines, sprats, whitebait, trout
Seafood – especially mussels, crab, shrimps and other shellfish, fish roe, caviar
Meat and Yeast Extracts – Marmite, Bovril, commercial gravy as well as beer
Moderate purine foods (eat in moderation)
Meat – beef, lamb chicken, pork
Poultry – chicken and duck
Dried peas, beans and legumes – baked beans, kidney beans, soya beans and peas etc.*
Mushrooms
Some vegetables – asparagus, cauliflower, spinach*
Wholegrains – bran, oatbran, wholemeal bread
*However, more recently it has been shown that purine-rich plant foods like legumes and vegetables do not increase the risk of gout.
Low purine food
Dairy – milk, cheese, yoghurt, butter
Eggs
Bread and cereals – (except wholegrain)**
Pasta and noodles**
Fruit and vegetables (see moderate purine list
**Although low in purines it would not be advisable to eat refined breads, cereals, pasta and noodles**
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