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.
- Organ meat such as, liver, spleen, brain, heart, and kidney of animals like cow, ox, pig, and sheep are very high in purine content and must be avoided by individuals with history of gout.
- Most of seafood and shellfish, such as, shrimp, anchovies, crabs, lobster, oysters, sardines, mussels, scallops, herring, trout, tuna, and codfish are rich in purine content and must be avoided or consumed sparingly by individuals with history of gout.
- In general, red meat is known to aggravate inflammation in various body parts. Excessive consumption of red meat by individuals with gouty arthritis can lead to worsening and frequent exacerbation of joint pains. Avoiding/minimizing consumption of red meat products can be of significant help in preventing exacerbation of joint pains in individuals with gouty arthritis. Also, cooking food at high temperatures can lead to generation of some chemicals known to contribute to or aggravate inflammation and joint pains. So, individuals with history of arthritis should avoid or minimize consumption of highly processed, grilled, and baked meat & meat products, such as, hotdogs, bologna, and sausages.
- Muscle meat of goose, duck, turkey, veal, and venison also are good sources of purines and must be avoided or consumed sparingly by individuals with history of gout, to prevent an exacerbation of the condition. Also, avoid gravies and sauces made of their meat and other meat extracts, to prevent increased consumption of purines.
- Consumption of highly processed dairy & cheese products, such as, butter, margarine, American cheese, parmesan cheese, and cheddar cheese can lead to generation of some chemicals known to contribute to or aggravate inflammation and joint pains. So, individuals with history of gouty arthritis should avoid or moderately consume highly processed dairy and cheese products.
