Patient/caregiver was educated on food choices to be made with Gout as follows:
Fluid intake:
- Observe compliance with intake of your recommended fluid volume.
- In general, the daily requirement of an average adult could be around 3 – 3.5 liters of fluid.
- Compliance with fluid intake recommendations helps with not only with ensuring better solubility of uric acid, thus preventing formation of uric acid crystals, but also contributes to regular excretion of inflammatory mediators through urine.
- This results in preventing exacerbation of joint pains in individuals with gouty arthritis.
Non-gluten foods:
- Consumption of gluten containing foods, such as, wheat, barley, rye, triticale, and malt could contribute to exacerbation of joint inflammation in individuals with history of gout.
- Choosing gluten-free foods made of polenta, quinoa, and brown rice against the above mentioned gluten containing foods can aid prevent exacerbation of joint inflammation in individuals with gout.
Fruits:
- Deeply colored fruits, such as, strawberries, cranberries, blueberry, raspberry, cherries, red grapes, mango, watermelon, peach, and papaya are rich sources of antioxidants.
- Antioxidants contribute towards lowering inflammation in the joints, thus providing pain relief for individuals with gouty arthritis.
- Fresh fruits can also be a rich source of vitamins and sugars.
