Foods to eat for 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 a disorder where there is an excess amount of uric acid.

This may be due to over production or under-excretion of uric acid. Uric acid is a product of purine metabolism. Purines are substances found in certain foods.

There are certain guidelines a patient with gout should follow. People with gout should:

• Avoid alcohol or drink alcohol in moderation
• Drink plenty of water and other fluids
• Maintain an ideal body weight
• Lose weight if overweight but avoid fasting or rapid weight loss schemes
• Avoid eating foods high in purines

The American Medical Association has proposed a common-sense diet for gout. While not perfect, it is a reasonable one. They recommend the following dietary guidelines for people with gout, advising them to eat a diet:

•high in complex carbohydrates (fiber-rich whole grains, fruits, and vegetables)
•low in protein (15% of calories and sources should be soy, lean meats, or poultry)
•no more than 30% of calories in fat (with only 10% animal fats)

There are foods that have been shown to mitigate gouty symptoms.Recommended foods to eat include:

Fresh cherries, strawberries, blueberries, and other red-blue berries
Vegetables including kale, cabbage, parsley, green-leafy vegetables
Foods high in bromelain (pineapple)
Foods high in vitamin C (red cabbage, red bell peppers, tangerines, mandarins, oranges, potatoes)
Drink fruit juices and purified water (8 glasses of water per day)
Low-fat dairy products
Complex carbohydrates (breads, cereals, pasta, rice, as well as aforementioned vegetables and fruits)
Chocolate, cocoa
Coffee, tea
Essential fatty acids (tuna and salmon, flaxseed, nuts, seeds)
Tofu, although a legume and made from soybeans, may be a better choice than meat

Foods considered moderately high in purines but which may not raise the risk of gout include: asparagus, cauliflower, mushrooms, peas, spinach, whole grain breads and cereals, chicken, duck, ham, turkey, kidney and lima beans. It is important to remember that purines are found in all protein foods. Therefore, all sources of purines should not be eliminated.

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