Patient/caregiver was educated on measures to prevent activation of gout as follows:
- Among vegetarian sources, artichokes, apricots, broccoli, brussels sprouts, cauliflower, mushrooms, oats, green peas, peanuts, parsley, and tofu are rich in purine content and must be consumed sparingly by individuals with history of gout.
- Individuals with history of gout must keep a close watch regarding any new or worsening signs and symptoms of arthritis and joint inflammation. Report to your physician immediately regarding any exacerbation of pain, swelling, and limitation of range of motion in the joints affected by history of gout.
- Individuals with history of uric acid stone formation must keep a close watch regarding any new or worsening signs and symptoms of renal stone formation. Report to your physician immediately regarding any findings suggestive of renal stones, such as, low-back or flank pain, pain and burning sensation during urination, increased frequency of urination, increased risk/frequency of urinary tract infections, poor urine output due to obstruction of urine flow by the stone, and cloudy or smelly urine.
- Uric acid produced in the body is soluble in water, dissolved in body fluids, and is ultimately excreted in the urine. Individuals low on fluids can have an issue with dissolving and excreting the uric acid produced. This can result in progressively increased retention of uric acid in the body and hyperuricemia with increased risk for gout exacerbation. Watch out for new or worsening signs and symptoms of dehydration, such as, dry mouth, dry skin, confusion & dizziness, increased thirst, and reduced volume & concentrated yellow urine. Maintaining compliance with recommended daily fluid intake is an important step towards prevention of gout exacerbation.
