Diet for curing gout



by Nathan Wei, MD, FACP, FACR

Nathan Wei is a nationally known board-certified rheumatologist and author of the Second Opinion Arthritis Treatment Kit. It's available exclusively at this website... not available in stores.

Click here: Second Opinion Arthritis Treatment Kit


Gout is one form of arthritis where diet plays an important role.

People who suffer from gout have an inability to get rid of uric acid. Uric acid is a byproduct of purine synthesis. Purines are specific chemical compounds found in some food. These purines are metabolized to uric acid. A diet rich in purines from certain food sources can raise uric acid levels. A 2004 study reported that meat and seafood may increase the risk of gout, while dairy products may lower the risk. The study also found that purines in vegetables do not increase the risk of gout.


Foods to eliminate from the diet (very high in purines):

• Beef
• Pork
• Lamb
• Shellfish
• Yeast (used in beer and bread)
• Alcoholic beverages, particularly beer
• Bacon


Foods to eat occasionally (moderately high in purines, but may not raise the risk of gout):

• Asparagus, cauliflower, mushrooms, peas, spinach
• Whole-grain breads and cereals
• Chicken, duck, ham, and turkey
• Kidney and lima beans



Foods that are safe to eat (low in purines):

• Green vegetables and tomatoes
• Fruits and fruit juices
• Breads and cereals that are not whole-grain
• Butter, buttermilk, cheese, and eggs
• Chocolate and cocoa
• Coffee, tea, and carbonated beverages
• Peanut butter and nuts


Dairy products that may lower the risk of gout:

• Low-fat or skim milk
• Low-fat yogurt




Changing diet may help lower the risk of having future attacks of gout. Physicians recommend that obese people who have gout maintain a healthy body weight through regulation of fat and caloric intake.

Interestingly, there have been recent reports that dark cherries may also ber useful in mitigating gout attacks. Stay tuned.

References

1. Choi HK, et al. (2004). Purine-rich foods, dairy and protein intake, and the risk of gout in men. New England Journal of Medicine, 350(11): 1093–1103.
2. Choi HK, et al. (2004). Alcohol intake and risk of incident gout in men: A prospective study. Lancet, 363(9417): 1277–1281.
3. Wortmann RL, Kelley WN (2001). Gout and hyperuricemia. In S Ruddy et al., eds., Kelley's Textbook of Rheumatology, 6th ed., pp. 1339–1376. Philadelphia: W.B. Saunders.



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