Therefore, a diet high in purines can allow uric acid to build up and cause a gout attack (. Fortunately, research shows that restricting foods high in purines and taking the right medication can prevent gout attacks (. Foods that commonly trigger gout attacks include offal, red meat, seafood, alcohol and beer. A healthy diet for a person with gout should include all food groups and be rich in nutrient-rich and minimally processed ingredients.
These include fruits, vegetables, whole grains, and legumes. The myths about the gout diet run deep. It was once known as the “disease of kings” because people associated it with the rich diets of the rich, but if you've had gout, you know the experience isn't that majestic. Cleveland Clinic is a non-profit academic medical center.
Advertising on our site helps support our mission. We do not promote products or services other than Cleveland Clinic. Politics However, the truth is much more complicated. Up to 4% of American adults have gout each year, and rising obesity rates increase our risk.
But don't believe everything you hear when it comes to advice on diet and gout. Diet matters, but not always the way you think. Rheumatologist Scott Burg, DO, shares more information about this common condition. It's a common myth that these foods cause gout.
When consumed in moderation, desserts and other rich foods do not affect gout outbreaks. But “moderation” is the key word. Rich foods may not cause exacerbations directly, but they can lead to weight gain. And obesity is one of the main risk factors for gout attacks.
Acidic foods such as tomatoes, citrus fruits and other fruits, beans, and dairy products don't necessarily lead to higher levels of uric acid. People often assume they're doing it simply because of the word “acid,” but acidic foods and uric acid aren't the same thing. Yes, it's a good idea to give up alcohol. Alcohol molecules in the body tend to increase uric acid levels, so drinking can push you to the limit and cause you to have an attack.
If you've been recently diagnosed and you start taking medications, try to stop drinking alcohol at first. Your doctor may allow you to add a small amount back to your diet over time as your uric acid levels drop. Policy Gout outbreaks aren't fun, but they can be controlled with the right diet, which may not be what you think. Learn the truth about some common myths about the diet for gout.
In addition to following the diet for gout, your healthcare provider may recommend that you make other changes to help you live comfortably with gout. A diet for gout is usually part of a comprehensive program that is recommended after you have been diagnosed with the condition. In general, a plant-based diet is more likely to be beneficial than a high-fat diet focused on meat. If you're at risk of developing gout or experiencing another gout attack, it's worth trying a low-purine diet.
Eating a diet rich in vegetables, low-fat dairy products, tofu, whole grains, legumes, citrus fruits and cherries can help lower uric acid levels and prevent gout attacks. But once you get used to choosing legumes, eggs, chicken, protein-rich grains, or other types of plant-based protein, you might find that following a gout diet allows you to feel satisfied and satisfied. A well-balanced diet for gout can not only reduce the risk of an attack, but it can also slow the progression of gout-related joint damage. As such, adopting the gout diet may be part of your long-term care plan to help you spend more time in remission and less time managing pain seizures.
This is important in relation to gout because not only can it reduce the risk of developing the condition, but it can also reduce pressure on joints, help reduce pain, improve function, and slow the progression of arthritis problems often faced by people diagnosed with gout. Nutritious foods that help the body eliminate uric acid are at the heart of an effective diet to control gout. This knowledge has allowed the diet for gout to evolve to be more nutritious and, at the same time, useful in managing this condition. .
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