We have one guest and no members online
DIETARY GUIDELINES FOR THE PREVENTION AND TREATMENT OF GOUT
- Parent Category: Information/Hints
- Category: Information/Hints
- Hits: 4442
Gout is a disorder of purine metabolism, in which excess of uric acid appears in the blood. This uric acid crystallizes in the small joints and surrounding tissue, resulting in arthritic-like pain and accumulation of crystals called tophi. The first sign of gout is often a swollen, red toe.
There is a lot of false dietary information on the treatment of gouts eg. Low-acid diets etc-these are no longer recommended, and this dietary advice is the safest, most reliable method of alleviating symptoms of gout-
TRY THE FOLLOWING DIETARY GUIDELINES: -
- Avoid these foods rich in purines- i.e anchovies, herring, crab, roe, sardines, mackerel, liver, kidney, sweetbreads, mussels and meat extracts like Bovril.
- Cut down on your daily intake of all protein-rich foods-e.g red meat, chicken, fish , and try to rather bulk your diet with vegetables, fruits, cereals, breads, potato and pasta.
- Too much fat in your diet block’s the body’s natural processes for getting rid of excess uric acid, so all the meals should have a low fat content. Read the advice for lowering your fat content in cooking (available from the Health Hotline) , and use less oil, margarine, butter, fat on meat, chicken skin, take-aways and fatty meals.
- Red wine and beer can worsen gout-keep your alcohol within moderate limits and never over indulge! After a drink of alcohol, always replenish your body’s fluid intake with a large glass of cold water.
- Uric acid should be flushed from your body daily in the urine-it is vital to drink 8-10 glasses of water/fluid every day.
- Losing weight with the help of a sensible eating plan helps relieve the symptoms and occurrence of gout. Strict dieting can however worsen the symptoms.
DIETRY RECOMMENDATIONS FOR HYPERURICAEMIA/GOUT PATIENTS:
NEGLIGABLE PURINE CONTENT (AS OFTEN AS YOU LIKE)
Bread crackers, cakes, cookies, mealie bread, noodles, macaroni products, cereal and cereal products, rice, popcorn, cheese, eggs, milk, cream (in moderation), fat (in moderation), ice cream, puddings, rennet desserts, custard, white sauce, chocolates, fruit, vegetables (except those indicated), oil, nuts, olives, herbs, salt, pickles.
MODERATE PURINE CONTENT (ONE FOOD FROM THIS GROUP 3-5 TIMES A WEEK)
Meat and fish (except those in group 3), poultry, shellfish, vegetables (asparagus, mushrooms, spinach), beans (dried) lentils, peas (dried), oatmeal.
HIGH PURINE CONTENT (FORBIDDEN)
Anchovies, sardines, mussels, scallops, roe, herrings, mackerel, sweetbreads, brains, goose, heart, kidney, mincemeat, liver, meat extracts, consommé, gravy, broth, bouillon, yeast, bakers, or brewers.
The most effective way to control gout is by appropriate drug therapy. Incorrect eating habits can however promote attacks of gout, therefore what you eat both during and between attacks