Patient/caregiver was educated on food choices to be made with Gout as follows:
Vegetables:
- Vegetables, such as, cucumbers, lettuce, white cabbage, carrots, radish, and potato are low in purine content and can be good for consumption by individuals with gout.
- Also, red beans, kidney beans, pinto beans, black beans, and lentils are known to be rich in antioxidants, which destroy the chemicals causing the inflammation.
- Individuals with history of gouty arthritis must increase consumption of these vegetables on their diet, to help prevent exacerbation of arthritis.
Spices:
- Onion, garlic, ginger, and turmeric, are known to possess rich anti-inflammatory properties, thus helping to prevent exacerbation of joint inflammation.
- Individuals with history of gouty arthritis must increase consumption of these spices on their diet, to help prevent exacerbation of joint inflammation.
Low omega-6 fatty acids and trans fats:
- Consumption of food products rich in omega-6 fatty acids and trans fats is known to aggravate inflammation, leading to exacerbation of joint pains in individuals with history of gout.
- Products low in omega-6 fatty acids and trans fats include seed and vegetable oils such as, safflower oil, olive oil, and coconut oil.
- Individuals with history of gouty arthritis should prefer use of the above mentioned oils for cooking and consumption.
