Uric Acid Diets for Gout

Gout is a form of inflammatory arthritis. According to the National Health and Nutrition Examination Survey (1988-1994), approximately five million people in the United States suffer from gout, and it is the most common type of inflammatory arthritis in men over 40. While diet cannot cure gout, the proper diet can help decrease attacks and lessen pain.

What is Gout?

• Gout is associated with a medical condition called hyperuricemia, an abnormally high level of uric acid in the blood. Uric acid is a normal waste product in the human body, and results from the breakdown of purines that are found naturally in both the body in many foods. The majority of the time, uric acid is filtered out of the bloodstream and excreted in the urine with no ill side effects.

  In some instances, however, the body cannot clear the excess, and it is deposited as needle-sharp crystals in the joints. As the joint becomes irritated, it becomes inflamed and the area swells, and the skin may become red or purplish. The big toe is the most common site for the first attack, along with the heel or ankle, but almost any joint can be affected.

Managing Gout Through Diet

• Because purines are found in food, a diet focused on low-purine foods is essential in managing the symptoms of gout. The American Medical Association recommends a diet that is high in complex carbohydrates, including whole grains, fruits and vegetables. Only 15% of daily calories should come from protein, coming from soy, lean meat and poultry. No more than 30% of daily calories should come from fat, with no more than 10% from animal fat.

Foods to Avoid

• In general, proteins are higher in purines than carbohydrates or fats, and so should be restricted. Beef, pork and lamb are high in purines, especially the 'organ meats' such as liver and kidney. Seafood is also on the list of foods to be avoided because it is associated with an increased risk of gout.

  Not all of the foods to avoid are proteins. Alcohol, especially beer, should be eliminated or reduced as well. Oatmeal, dried beans, peas and lentils have also traditionally considered high risk foods, as are spinach, asparagus, cauliflower and mushrooms. This may be changing, however. A study published in the New England Journal of Medicine (NEJM) reported that beans, peas, mushrooms, spinach and cauliflower do not appear to be factors in developing gout. Also, while maintaining a healthy weight is recommended, avoid diets that promise quick or extreme weight loss, since this increases levels of uric acid in the blood.

Beneficial Foods

• There are foods that appear to have a beneficial effect on gout. Salmon, flax, olive oil or nuts contain fatty acids that may have anti-inflammatory benefits. Tofu is a good protein source that is relatively low in purine. Many fruits and vegetables are on the recommended foods list as well. Dark berries such as cherries, strawberries and blueberries contain chemicals that may lower uric acid. Pineapple is high in bromelain, which reduces inflammation, and research suggests that there is reduced risk associated with foods high in Vitamin C, including oranges, tangerines, red cabbage, red bell peppers, and potatoes.

  A successful gout diet should include at least eight glasses of water per day. Coffee and tea are also on the "good foods" list, and the NEJM study published in March 2004 has returned low-fat milk and other dairy foods to the list, reporting that drinking milk could reduce the risk of developing gout by up to 43%.