Patient/caregiver was educated on food items to be avoided or consumed in moderation by individuals with Gout as follows:
Purines (part of proteins we eat) in the diet are metabolized to uric acid in the body. As metabolism of purines yields uric acid, all food sources rich in purines can ultimately result in excessive uric acid production, which can contribute significantly towards activation and exacerbation of gout. All dietary sources rich in purines must be avoided or consumed sparingly by individuals with history of gout, to prevent an exacerbation of the condition.
- Alcohol, in general, causes inflammation in various body parts and also, impairs the ability of human body to regulate/control the inflammation. Also, inflammation worsens the harmful effects alcohol can have on various body parts. Thus, alcohol and inflammation mutually complement each other’s harmful effects on human body. Individuals with history of gouty arthritis must limit or observe moderation with consumption of alcoholic drinks, to help control/regulate joint inflammation. In specific, beer and liquor are very rich in purine content and so, must be avoided or consumed sparingly by individuals with history of gout.
- Vegetables belonging to nightshade family, such as, tomatoes, tomatillos, eggplant, green peppers, bell peppers, jalapeno peppers, chili peppers, and potatoes are believed to promote inflammation. These vegetables contain a product called solanine, which is known to aggravate inflammation in various body parts. Individuals with history of gouty arthritis must limit or observe moderation with intake of these vegetables and products made of them. Avoiding them during an episode of gouty arthritis exacerbation can be helpful. Also, among the 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.
- Refined bread and products, such as, white bread and pasta, are also known to aggravate inflammation of joints, leading to exacerbation of gouty arthritis in individuals with history. Processing of these foods can lead to generation of some chemicals known to contribute to or aggravate inflammation and joint pains. Avoiding/minimizing consumption of white bread and pasta can be of significant help in preventing exacerbation of joint pains in individuals with gouty arthritis.
