All About Avoiding Gout

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Sep 10

More than 5 million Americans have suffered at least one attack of gout. Gout occurs when the level of uric acid becomes so high that it precipitates in bodily fluids, forming small sharp crystals. When these uric acid crystals form in the joints such as that of the big toe, they can cause severe pain and inflammation. Uric acid is made in the body when purines are broken down. Meat and seafood are high in purines, and eating more of each can raise uric acid production in the body. Heavy intake of meat and seafood has long been believed to trigger attacks of gout. A recent 12-year prospective study found that the more meat and seafood people ate, the greater their risk of developing gouty arthritis. By contrast, consuming more nonfat milk or yogurt was associated with a reduced risk of gout, perhaps because these products have very low levels of purines and so do not increase the production of uric acid in the body. Also a higher protein intake increases the excretion rate of uric acid, so consuming nonfat dairy products lowers blood uric acid levels. This may explain the significant reduction in episodes of gout when more nonfat milk and yogurt was consumed. While high purine intake from meat and seafood greatly increased the risk of gout, this was not the case with purine-rich vegetables such as beans, cauliflower, spinach, peas and mushrooms.1Another study of this same group of men examined the long-suspected impact of alcoholic beverages in promoting gout. This study found that even moderate consumption of beer or distilled beverages increased the risk of gout, but that even 2-4 drinks of wine daily did not.2Bottom Line: People with gout should be encouraged to:• avoid eating red meat• limit seafood to 10-12 ounces per week; choose those high in omega-3s• eat plenty of nonfat dairy products or fruits, vegetables, whole grains and beans• abstain from beer and spirits• enjoy wine in moderationBy James Kenney, PhD, RD, LD, FACN.1. N Engl J Med 2004;350:1093-1032. Lancet 2004;363:1277-81

LancetUncategorizeddietpiefood and health connectiondairyDr James J KenneyresearchAlzheimer’s disease-pepper

Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

All About Avoiding Gout

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