How can you prevent gout attacks? Discover the role of purines, the impact of your diet and weight, and the effectiveness of alcohol avoidance and supplements. Learn when medication may be necessary to manage gout effectively.

The Role of Purines in Gout

Gout is caused by high uric acid levels in the body, which can build up in the joints and trigger acute attacks. Purines, found in many foods, are the precursor to uric acid production. While an estimated 70% of uric acid is produced internally, the remaining 30% comes from dietary sources.

Not all purine-rich foods are created equal. Our bodies absorb purines differently from various foods, so it may not be necessary to completely eliminate all high-purine items from your diet. High-quality research on the effectiveness of strict low-purine diets is limited, and such diets can be challenging to adhere to.

The Impact of Diet and Weight on Gout

Certain foods have been linked to an increased risk of gout attacks, particularly meat, fish, and seafood. However, purine-rich plant-based foods, such as peas, beans, and leafy greens, have not been found to have the same effect. The relationship between specific foods and gout risk is an area that requires further research.

Interestingly, while eating cherries is sometimes recommended to prevent gout attacks, there is no scientific evidence to support this claim. Individual responses to dietary changes can vary, so it’s essential to experiment and find what works best for your body.

Maintaining a healthy weight is also essential in managing gout. Losing weight if you are overweight can help, but rapid weight loss or fasting should be avoided, as these can trigger gout attacks.

The Role of Alcohol in Gout

Alcohol consumption has been shown to increase the risk of gout attacks. Studies suggest that having more than one or two alcoholic drinks in the last 24 hours can increase the likelihood of an attack. Alcohol can raise uric acid production, reduce its excretion, and have a diuretic effect, all of which can contribute to the formation of uric acid crystals in the joints.

Beer, in particular, contains a relatively high amount of purines, which can further exacerbate the problem. Limiting or avoiding alcohol, especially beer, is generally recommended for individuals with gout.

Medications and Gout Management

Certain medications, such as diuretics, aspirin, and some cancer and Parkinson’s disease treatments, can increase uric acid levels and the risk of gout. If you take any of these medications, it’s crucial to discuss with your healthcare provider whether a medication change may be appropriate.

For individuals whose gout is not well-controlled through dietary and lifestyle changes alone, medication may be necessary. Uric acid-lowering drugs can help reduce uric acid levels and prevent or manage gout attacks.

The Role of Dietary Supplements

Vitamin C supplements have been suggested as a potential way to lower uric acid levels, but the evidence is limited. A single high-quality study found that vitamin C had a small effect on uric acid levels, but it did not investigate whether this translated to a lower risk of gout attacks.

The effectiveness of dietary supplements in managing gout is an area that requires more research. It’s important to discuss any supplement use with your healthcare provider, as they may interact with other medications or have unintended consequences.

Individualizing Gout Management

Gout management is not a one-size-fits-all approach. While dietary and lifestyle changes can be helpful for some individuals, many will require medication to effectively control their uric acid levels and prevent or manage gout attacks. It’s essential to work closely with your healthcare provider to develop a personalized plan that addresses your specific needs and circumstances.

Putting It All Together

Navigating gout management involves understanding the role of purines, the impact of diet and weight, the influence of alcohol, the potential use of medications, and the limited evidence on dietary supplements. By working with your healthcare provider and experimenting with different strategies, you can find the most effective approach to preventing and managing your gout attacks.

What can I do on my own to prevent gout attacks? – InformedHealth.org

Gout is caused by high uric acid levels. If there’s too much uric acid in our bodies, it can build up in joints and cause an acute gout attack. Some people manage to keep their levels of uric acid down by eating less meat, fish and seafood and drinking less alcohol.

Uric acid is released when substances called purines are broken down. Purines are mainly produced inside the body, but they are also found in many different types of foods that we eat. Fish, meat and seafood are especially rich in purines. People with gout are sometimes advised to stick to a strict low-purine diet. But it’s not clear exactly how effective that kind of diet is.

What role do purines play?

An estimated 70% of uric acid in the blood is made inside the body. This means that even by following a strict low-purine diet, it will only be possible to lower uric acid levels by 30% at the most. But not all foods are the same: Our bodies absorb purines differently from different foods, so it might not make sense to avoid all foods that contain purines – especially if you already eat a balanced diet. There are no high-quality studies on the effectiveness of strict low-purine diets. Besides, they can be quite difficult to stick to.

What effect do your weight and diet have?

Some studies suggest that certain foods are linked to gout attacks. Gout attacks are apparently more common in people who have eaten a lot of meat, fish or seafood a few days before. That matches many people’s experiences. On the other hand, purine-rich plant-based foods such as peas, beans, lentils, spinach, mushrooms, oats, cauliflower and broccoli were found to have little to no effect on the risk of a gout attack. Overall, there hasn’t been much good quality research into the link between certain foods and gout attacks.

Eating cherries is sometimes recommended to prevent gout attacks, but there’s no scientific proof that it can help prevent gout.

Because not everybody has the same metabolism, it’s a good idea to try out for yourself what helps you and what doesn’t – and how much of different foods your body tolerates. Some people feel better after changing their diet, while others successfully lower their uric acid levels with medication and cope just fine without any changes to their diet.

Individual studies also suggest that losing weight can help if you’re very overweight. People with gout should be careful not to go without any food, though – fasting can itself trigger a gout attack.

Does avoiding alcohol help?

There are only a few studies looking into the influence of alcohol on gout. They suggest that people with gout are more likely to have an attack if they have had more than one or two alcoholic drinks in the last 24 hours. One alcoholic drink is equivalent to a small bottle of beer (0.33 L), a small glass of wine (0.1 L) or a double schnapps (4 cL).

There are various reasons why alcohol can trigger gout attacks. On the one hand, it increases uric acid production and reduces the amount of uric acid expelled by the kidneys. On the other, the diuretic effect of alcohol can increase the risk of gout. Uric acid crystals form more readily in joints if the surrounding tissue doesn’t contain enough fluid. Beer in particular contains a relatively high amount of purines too, which could also be a factor.

What should I consider if I take medication?

There are certain medications that can raise the levels of uric acid, thereby increasing the risk of gout. These include diuretics (substances that increase the production of urine), acetylsalicylic acid (the drug in e.g. Aspirin) and some medications that are taken after an organ transplant. Levodopa (a treatment for Parkinson’s disease) and some cancer medications can also increase the risk of gout.

If you take any of these medications, it’s best to discuss with your doctor whether it would be possible to switch to a different medication.

Can dietary supplements help?

People with gout are sometimes advised to take vitamin C supplements because they are believed to lower uric acid levels. But there has only been one good-quality study on the effectiveness of vitamin C in gout.  That study found that vitamin C had a weak effect on uric acid levels, but the researchers didn’t look into whether that also lowered the risk of gout attacks.

What if changing your diet isn’t enough?

Some people manage to get their uric acid levels under control by changing their diet. But many people will need to take medication. Most of the uric acid in your body is made inside your body, so changing your diet only has a limited effect. Treatment with medication is considered if the gout attacks are frequent or if you have complications like kidney stones or tophi.

Sources

• Shekelle PG, FitzGerald J, Newberry SJ, Motala A, O’Hanlon CE, Okunogbe A et al. Management of Gout. March 2016. (AHRQ Comparative Effectiveness Reviews; Volume 176). [PubMed: 27099892]

• IQWiG health information is written with the aim of helping
  people understand the advantages and disadvantages of the main treatment options and health
  care services.

  Because IQWiG is a German institute, some of the information provided here is specific to the
  German health care system. The suitability of any of the described options in an individual
  case can be determined by talking to a doctor. We do not offer individual consultations.

  Our information is based on the results of good-quality studies. It is written by a
  team of
  health care professionals, scientists and editors, and reviewed by external experts. You can
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Is Fish Oil Bad for Gout?

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Oily fish and gout: Fish oil has many health benefits but is it bad for your gout? Here we’re going to look at what fish oil is, its health benefits, and if it increases (or decreases) your risk of recurrent gout flares.

Oily Fish and Gout

Gout

Gout is an extremely painful form of inflammatory arthritis whose root cause is heightened levels of uric acid in the bloodstream, a condition called hyperuricemia. Over time these high levels produce tiny crystals of monosodium urate which settle in joints and connective tissue causing swelling, inflammation, stiffness, and agonizing pain. A gout attack!

Uric acid is a byproduct of purine metabolism which purines exist in our body’s cells and in the cells of the food we eat. So, the more purines there are, the more uric acid is produced.

Under normal circumstances excess uric acid is continually excreted from the body via the kidneys leaving otherwise healthy levels circulating in the bloodstream.

But when the body produces too much uric acid or the kidneys fail to excrete enough uric acid then acid levels in the blood increase and will continue to increase. Then, when saturation point is reached, urate crystals precipitate out of the uric acid in the joints (and associated tissue and tendons) leading to a gout flare.

The horrible symptoms associated with a gout flare are actually caused by your immune system’s inflammatory response to the crystals. This response floods the joint with white blood cells and inflammatory mediators to help fight the crystal “invaders” and it’s this that causes the painful symptoms of a gout flare.

Once you have the gout condition you have it for life, but it can be managed if you can first reduce, then maintain, your uric acid at healthy levels, generally considered to be below 6 mg/dL (milligrams of uric acid / deciliters of blood).

And by maintaining your uric acid at healthy levels you reduce your risk of recurrent gout flares.

So the key question here is: does consuming fish oil (fish or supplements) raise your risk of recurrent gout flares?

Fish Oil

Fish oil is derived from the flesh of oily fish — often called fatty fish — such as: herring, salmon, mackerel, tuna, sardines and anchovies.

Most of the benefits attributed to fish oil comes from its omega-3 polyunsaturated fatty acids content. It’s thought omega-3 fatty acids may help to:

• improve heart health
• reduce the risk of heart attack and stroke
• lower hypertension (high blood pressure)
• ease rheumatoid arthritis symptoms
• reduce chronic inflammation
• boost bone density
• aid eye health

But your body can’t produce its own omega-3 so it has to get it from dietary sources, mainly cold water fish and plant-based foods.

The best way to enjoy the health benefits of fish oil is by eating the fish itself although many people, for various reasons, consume it in the form of dietary supplements.

There are three main omega-3 fatty acids:

• eicosapentaenoic acid (EPA)
• docosahexaenoic acid (DHA)
• alpha-linolenic acid (ALA)

Whilst your body’s capable of converting some ALA into EPA and DLA, this happens in such very low quantities that the only really effective way of getting EPA and DHA into your system is through the food you eat, particularly cold water (oily) fish.

Oily fish like herring, salmon, tuna, and mackerel, etc., are the major sources of EPA and DHA, whilst ALA is mainly found in plant-based foods like chia seeds, flaxseeds, walnuts, soybean, green leafy vegetables, and vegetable oils.

Although oily fish are the main source of beneficial omega-3 fatty acids, they’re also rich in protein and other nutrients such as: vitamins D and B2 (riboflavin) and minerals like: iron, zinc, iodine, magnesium, calcium, phosphorus, and potassium.

So oily fish can genuinely be labeled a superfood, so much so that the American Heart Association in its latest science advisory, published in AHA Journals in 2018, recommends eating fish at least twice per week:

We conclude that 1 to 2 seafood meals per week be included to reduce the risk of congestive heart failure, coronary heart disease, ischemic stroke, and sudden cardiac death, especially when seafood replaces the intake of less healthy foods.

Similar advice is given by the World Heal Organization (WHO) and the UK’s National Health Service (NHS).

And many other health organizations around the globe also advocate the health benefits of oily fish with their high EPA and DHA content.

But is it safe to include oily fish in your gout diet?

Is Fish Oil Bad for Gout?

At least one study concluded that omega-3 polyunsaturated fatty acids found in oily fish are associated with a significant decrease in the risk of gout flares.

It found that the consumption of oily fish by gout patients lowered their risk of recurrent gout flares by as much as 33% largely due to the anti-inflammatory effects of EPA and DHA.

Unfortunately, for gout patients taking fish oil supplements the risk was not reduced, according to the authors.

So does this mean that those who don’t eat fish are left out in the cold?

Well, perhaps not…

The number of participants taking supplements in the study was very small and small data sets make it very difficult to carry out any meaningful analysis.

In addition, the report authors commented that the usual concentrations of biologically active EPA and DHA in commercially produced supplements are “far below that which is required for significant anti-inflammatory effect.”

[Note: Several studies into rheumatoid arthritis have associated fish oil supplements with beneficial anti-inflammatory effects. The difference being that higher doses were taken in these studies: the average across all studies being around 3.5 gm of total EPA and DHA per day.]

So fish oil supplements may help to reduce the risk of gout flares as long as they are of the highest quality and taken in higher doses.

But, notwithstanding the apparent link between fish consumption and a lower risk of recurrent gout flares, a key consideration — as always for gout sufferers — is purine content.

Purines in Food

Different foods contain different levels of purines so someone with gout has to be very careful with their diet.

High purine foods produce over 200 mg of uric acid per 3.5 oz (100 g) serving, whilst moderately high purine foods produce 100-200 mg of uric acid per 3.5 oz (100 g) serving.

So, generally speaking, gout patients are advised to avoid high purine foods because they increase the risk of gout flares — more purines in, more uric acid produced, higher risk of gout flares.

But moderately high purine foods may be consumed in moderation, without affecting your gout, i.e., 1 x 3.5 oz (100 g) serving per day, as long as all other meals on that day are low purine.

[Note: My guide Gout Rescue has detailed information on high, moderate, and low purine foods and ingredients, along with daily meal ideas for gout sufferers.]

Purine Content of Fish

The following fish are considered to be high in purines:

• anchovies
• halibut
• herring
• mackerel
• salmon (smoked)
• sardines
• trout
• tuna

Whilst these are considered to have moderate amounts of purines:

• salmon (cooked)
• mackerel (smoked)
• cod
• haddock
• hake
• sea bass
• sea bream
• sole

Now let’s compare these with the richest sources of omega-3 fatty acids.

Some of the highest concentrations of EPA and DHA are found in:

• salmon
• herring
• sardines
• mackerel
• anchovies
• halibut
• trout
• tuna

[Note: Studies have shown that there are no drastic changes to the omega-3 fatty acid profile or nutritional quality during cooking or smoking.]

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As you can see, most fish with high EPA and DHA are also high in purines and so would normally be avoided altogether.

However, as oily fish is the major source of highly beneficial omega-3 polyunsaturated fatty acids EPA and DHA, we may need to treat oily fish differently from other high purine foods like organ meat, game, and red meat, which have very little omega-3 compared to fish like mackerel and herring.

In other words, we have to balance the particular health benefits of fish against their purine risk for people with gout.

The most obvious way to help mitigate the purine risk is through portion control and frequency of consumption: less purines in, less uric acid produced, lower risk of gout flares.

So a 3.5 oz (100 g) serving of a high purine fish (not fried) once or twice per week should deliver the health benefits without increasing your risk of gout flares. It may even help to reduce your risk somewhat, according to the previous study.

It would be even safer to split your maximum two servings per week into one serving of a high purine fish and one serving of a moderately high purine fish, with at least three days between each.

[Note: Everyone’s metabolism is different. If this doesn’t work for you then cease and consider fish oil supplements instead.]

Purine in Fish Oil Supplements

Although purines exist in the flesh of fish they don’t in highly purified, molecularly distilled fish oil, so daily fish oil supplementation shouldn’t negatively affect your gout.

But look for pharmaceutical-grade and triple molecular distillation on the label.

The manufacturer should also supply a written guarantee of purity covering:

• purity
• reliability
• product performance
• product safety

…and that the product actually contains all the ingredients and their amounts as listed on the label.

Suggested dose: 3.0 to 4.0 gm of total EPA and DHA per day, but check with your healthcare practitioner first.

[Note: Omega-3 fatty acid supplements can be safely consumed at doses of up to 5.0 mg daily, according to the European Food Safety Authority.]

Mercury in Fish

Nearly all fish and shellfish contain traces of mercury (in the form of methylmercury) that they’ve absorbed from polluted waters. The levels found in fish depend to a large extent on the size and type of fish and the amount of pollution in the water it inhabits.

Larger fish eat smaller fish and they tend to live longer so they accumulate much more mercury than smaller fish in the same aquatic habitat.

So avoid eating large fish like:

• king mackerel
• marlin
• shark
• swordfish
• tilefish

Who Shouldn’t Take Fish Oil?

If you’re taking any blood-thinning medication (e.g. Warfarin), are pregnant, breastfeeding, or have a fish or shellfish allergy, you need to talk to your healthcare practitioner before taking fish oil supplements.

Conclusion

Health organizations, including the WHO, advocate important health benefits of eating fish, especially oily fish with their high EPA and DHA content.

Although oily fish have high levels of purines — and high purine foods are usually avoided by gout patients — they are THE source of extremely beneficial omega-3 polyunsaturated fatty acids.

This means they may be treated differently from other high purine foods such as organ meat, game, and red meat, as long as portion size and frequency of consumption are strictly controlled.

A 3. 5 oz (100 g) serving of oily fish (not fried) once or twice a week will give you all the health benefits of omega-3 without negatively impacting your gout. And, according to the previous study, may even help reduce your risk of recurrent gout flares.

If you don’t eat fish then you could consider taking top quality fish oil supplements. But consult with your healthcare practitioner first that they’re appropriate for your particular health position.

I’ve had recurring gout most of my adult life but haven’t had a gout attack for 11+ years now. Whether this is your first gout attack, or you’ve had multiple flare-ups, the content on here will, hopefully, set you on the road to being gout-free too.

Gout? But I haven’t touched port in years | Health & wellbeing

I didn’t think much of it at first: a vague discomfort in the ankle, just part of the general crumbling of middle age. Then came a low-awareness pain that became increasingly acute over a couple of days, until I began to hobble about like a war veteran, trying to be as stiff-upper-lipped as possible – which isn’t very. When it comes to tolerance of pain, I am not up there in the Captain Oates league. So I made a doctor’s appointment for a few days later, the earliest that the surgery could fit me in.

Then I went to lunch at my brother’s house, and the amateur diagnosis took a turn for the dramatic. “For God’s sake, Matty,” he cried. “You must go to the doctor immediately. It could be a thrombosis.” He is something of an expert on the subject of thrombosis, having had a suspected one himself. In fact, he’s had so many suspected thises and thats that he make Matthew Norman look an amateur in the hypochondria stakes. But when he started up on a blood-curdling description of “deep-vein investigation” or some such phrase – “the most unbelivably painful experience” – even my sangfroid began to ebb, and I raced to the surgery to beg mercy from whichever GP was on duty.

Mercy she brought me. Dr Cabot doesn’t stand for much nonsense, but her dismissal of the fears of conditions unknown to medical science is tempered with good humour. It was no thrombosis for me, no deep-vein business either. “Gout,” she said. “Almost certainly gout.”

I didn’t know whether to pass out with relief or embarrassment. Gout! I mean, gout, the affliction of port-swilling old fogies. Gout, the scourge of yesteryear. Gout, noted by Hippocrates before Christ was born. Gout, first named so by de Vielehardouin in the 13th century. Gout, the affliction of Sam Johnson, Benjamin Franklin, Pitts both Elder and Younger, Orson Welles and Luciano Pavarotti. What could be sadder than sharing an ailment with Luciano Pavarotti? No one has owned up to having gout for years. Anyway, I haven’t touched a drop of port for, oooh, an age.

For those who aren’t familiar with this condition of ancient pedigree, let me explain. When proteins break down in the body, they create uric acid, which is expelled via the kidneys. Gout arises when levels of uric acid in the bloodstream rise too high, although we “don’t fully understand the exact mechanics”, according to www. arthritislink.com.

If you have high uric acid levels for any length of time, it leads to deposits of sodium urate crystals in certain joints. Those relating to the foot are favoured. Toes are a particular speciality. Knees and elbows can’t be ruled out. When these crystals achieve critical mass, they rub against the tender parts of the joint. Hence the swelling, hence the pain. Hence the trip to the doctor. Hence the programme of capsules of Indomethacin, king of the non-steroidal anti-inflammatory drugs the size of horse pills that remove the pain in pretty short order.

Having established the causes and the immediate cure, it makes sense to look at the causes of the causes – that is, what makes your uric acid rise up against you. Depending on which website you consult, gout, it seems, is anything between eight and 20 times more common in men than women, with Maoris and Pacific islanders being particularly susceptible for some reason. But women don’t get away scot free, particularly after the menopause. Menstruating women naturally have low levels of uric acid.

I suppose I shouldn’t be too surprised in my line of work. Writing about food involves eating it pretty continually, and anyway, I am dedicated to my job. Who wouldn’t be? My high levels of uric acid were first pointed out to me 25 years ago. The only surprising thing is that it’s taken this long for me to reap, if not the whirlwind, then the dust devil of dietary indiscipline. Being a tad overweight hasn’t helped. “Gout is linked to obesity,” says www.arthritislink.com rather fiercely. I take issue with that obesity bit. (Oh, come on, 15st when I should be 14 isn’t that bad, is it?)

Like so many afflictions these days, diet weighs in to point up an inherited predisposition to gout, as Seneca observed in the third century, and is yet another of the failings for which we can blame our forebears. However, it is possible that I have not helped matters by adopting a diet that includes as much shellfish, offal and red wine as possible, to which I would add herrings and sardines as often as possible. Yes, herrings and sardines.

It is a disturbing fact of dietary nostrums that so many of the foods that we are recommended to eat for our health also have the capacity to do us damage. Herrings and sardines may well be rich in health-enhancing omega oils, but at the same time they are packed with pesky little jumping jacks called purines, part of the DNA present in many foods to varying degrees. It is purines that set your uric acid levels leaping. Avoid purine-rich food and drinks, so the argument goes, and you stand a good chance of not being stricken by gout.

This doesn’t quite mean that you should abstain altogether from booze, shellfish, offal, herrings or sardines (or anchovies, or pulses, if you believe the American authorities). It does mean a thoughtful reduction in the consumption of all these things, along with drinking lots of water to keep the kidneys up to the mark. I could do it by taking pills such as Allopurinol for the rest of my life, but routine prophylactic treatment of any condition on the the grounds that you might get it again does not strike me as a serious runner. Ergo, moderation, moderation, moderation.

Well, up to a point. Two units of alcohol twice a week strikes me as moderation taken to extremes. So perhaps I should be on the lookout for another twinge sometime. But I am comforted by the fact that I will be in good company.

Steer clear of

The following have a high purine content (of more than 150g) and should therefore be avoided:

Fish and seafood: sardines, herring, mussels.
Meat: heart, meat extract, yeast.

Avoid if possible

A fairly high purine content (75-150):

Fish and seafood: haddock, cod, mackerel, trout, scallops, salmon.
Meat: goose, grouse, bacon, liver, kidney, turkey, veal, venison, game, mutton leg.

Eat in small amounts

With a purine content of up to 75, these can be eaten in small amounts:

Fish and seafood: oysters, lobster, plaice, halibut,crab, bass, roe, shrimp.
Meat: beef, brains, mutton chop, ham, chicken, pork, tongue, tripe, rabbit, duck.
Other: peas, kidney beans, lentils, mushrooms, spinach.

Eat as much as you like of

There are no restrictions on the following, which have insignificant purine content:

Cereals, breads, dairy products, eggs, fats, fruits, nuts, sugar and sweets, cod liver oil, halibut oil, most vegetables (but see above), tea, coffee, fruit juices.

• This information has been adapted from Kelley’s textbook of rheumatology.

Can Tuna Fish Cause Gout? Can you Eat Tuna Fish with Gout

Gout is a form of arthritis that results from the excessive build-up of uric acid in the body. The main reason behind the raised levels of uric acid is the continuous intake of purine-rich foods or impaired kidney function.

Uric acid is produced during the metabolism of purines. Increased purine intake leads to elevated levels of uric acid.

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In the normal process, uric acid is processed and eliminated by the kidneys. But, kidneys cannot flush our extremely high amount of uric acid in the body.

Also, poorly functioning kidneys are unable to eliminate uric acid from the body. The gout sufferer experiences sudden and intense pain, swelling, and inflammation in the affected joint.

Gout most commonly affects the joints in the big tow, as well as the joints in the heels, ankles, knees, elbows, hands, wrists, and fingers. Some other factors that contribute to gout include obesity, stress, hypertension, thyroid diseases, and excess alcoholism.

Tuna and Gout

When you take the treatment for gout, you need to bring out certain changes in your lifestyle and dietary habits to accelerate the healing process.

You have to exclude certain foods from your daily diet. The gout sufferers must limit or eliminate the intake of seafood that contains high amounts of purines such as lobster, sardines, shrimp, mussels, mackerel, and tuna.

Tuna can aggravate Gout Symptoms.

Tuna contains a moderately high amount of purines. So, it can aggravate the symptoms of gout. Avoiding purine-rich foods minimizes the possibilities of recurrent gout attacks.

Some species of tuna consist of a high amount of mercury and PCBs. High mercury levels are harmful to gout patients. It is found that canned species of tuna are relatively safe.

Does canned tuna fish cause gout?

But, remember that canned tuna consists of high levels of sodium. Although salt is low in purines, those with gout should select the foods with less salt.

So it is also essential for overall good health. Canned tuna should be consumed in limited quantity, as it has a moderately high content of purines.

Although high in purines, tuna is known to offer a number of dietary benefits. It is a rich source of omega-3 fatty acids, which is beneficial for cardiovascular health.

Omega-3 fatty acids found in tuna also help to reduce the risk of stroke, diabetes, ulcerative colitis, asthma, and some types of cancers.

Gout Sufferers can include Tuna in Their Diet Moderately.

This cold-water fish provides a lean protein that contains a low amount of cholesterol and saturated fat than red meat. If you are very fond of tuna, you can eat it occasionally to get its other health benefits.

But, at the same time, you need to take some precautionary steps to neutralize the purine content.

It would be best if you drank plenty of water to stay hydrated, as dehydration is one of the causes of gout. Additionally, drinking enough water can help the kidneys to flush out excess uric acid.

Besides, it would be best if you stayed away from alcoholism, as alcohol can interfere with the metabolism of purines and aggravate the condition.

Have a balanced, nutritious diet with an abundance of fresh fruits and vegetables and regular exercises to maintain a healthy body weight, which is a must to prevent gout and to keep good health.

Final word: Eating tuna has many health benefits & it enhances the functioning of vital organs like the heart & reduces cholesterol. At the same time, eating tuna may aggravate gout.

So limit the quantity and frequency of tuna eating as it doesn’t;t aggravate gout. Also, avoid eating tuna during gout attacks.

Gout diet sheet | Patient

While medications are key factors in the management and treatment of gout, dietary factors can also play an important role. Following dietary advice may or may not accompany medications, but can help to stabilise levels of uric acid in the blood, which can reduce the risk of gout attacks.

What can you do to prevent attacks of gout?

Achieve a healthy weight

Obesity may be a primary consideration to reduce levels of uric acid in the blood. Insulin resistance is commonly seen in those who are obese and it may be involved in the development of gout. Insulin resistance has been shown to decrease the amount of uric acid that is cleared in the urine. A condition known as the ‘metabolic syndrome’ is a cluster of symptoms which includes insulin resistance, along with tummy (abdominal) obesity, high blood pressure and abnormal blood fats (lipids) – for example, high cholesterol. This condition is strongly associated with high uric acid levels, which can be improved with slow, gradual weight loss.

Weight loss has been shown to improve insulin resistance and therefore reduce uric acid levels in the blood. However, it is important to avoid strict diets such as low-carbohydrate and high-protein diets. These may increase consumption of purines, a compound that breaks down into uric acid. Additionally, rapid weight loss through strict dieting can result in breakdown of tissue. This can temporarily cause a rise in uric acid levels. A gradual, safe weight loss of 1-2 lbs a week can help to achieve an optimal body weight.

Reduce alcohol

Drinking too much alcohol has been associated with gout for many years. However, it is uncertain how it may be related. Some types of alcohol, particularly beer, contain high levels of purines, which could be an indirect cause of gout. Alternatively, alcohol’s association with gout could be due to it’s contribution to obesity through excessive consumption. Alcohol contains 7 calories per gram and so drinking too much alcohol can lead to weight gain.

There is more risk of gout attacks from drinking beer compared to spirits, and wine drinking in moderation has no associated risk. If you choose to drink alcohol, drinking in moderation is advisable. Both men and women should drink no more than 14 units of alcohol per week. These units should be spread out through the week and there should be at least two alcohol-free days each week.

A unit of alcohol is:

• One 25 ml shot of spirits.
• Half a pint of standard-strength lager/beer (3-4% alcohol by volume).
• One small 125 ml glass of wine (11% alcohol by volume).

Higher-strength alcoholic beverages will contain more units. For example, a pint of a higher-strength beer (5.2% alcohol by volume) is 3 units, and a small 125 ml glass of wine (12% alcohol by volume) is 1.5 units.

Keep hydrated
Ensuring a sufficient fluid intake helps to reduce the risk of crystals forming in joints. Keeping hydrated and avoiding lack of fluid in the body (dehydration) can lessen this risk and help to prevent gout attacks. Aim to drink at least 2 litres per day. However, you may need as many as 3-3.5 litres per day depending on your weight, whether it is hot, or whether you exercise.

Reduce your purine intake
Purines are natural compounds found in many foods. When purines are metabolised, they are broken down and their end product is uric acid. Therefore, reducing purine-rich foods, particularly if they are regularly consumed, may help to prevent attacks of gout.

Reduce red meat (particularly beef, pork and lamb), poultry meat and seafood, as these are primary sources of purines. Aim to have no more than one serving of any meat (including poultry) or fish per day, and it may be helpful to have 1-2 meat-free days each week. To make sure you are getting enough protein, include meat-free sources of protein such as eggs, low-fat dairy products, tofu, cheese, nuts or beans with lower purine content such as haricot beans. Evidence suggests that plant foods aren’t associated with increased risk of gout, even if they have a higher purine content.

There are certain foods that are very high in purines and should be considerably limited, if not avoided completely. These include:

Limit sugary foods/sweetened foods

Overindulging in these foods can lead to weight gain and obesity. Additionally, sugary foods, drinks and snacks often contain fructose or what might be labelled as high-fructose corn syrup/glucose-fructose syrup. A high intake of fructose can increase uric acid levels in the blood and may increase insulin resistance. These are both risk factors for developing gout, so aim to limit these foods.

As well as biscuits, cakes, sweets, fruit juices and sugary drinks, high-fructose corn syrup can be found in unexpected foods. These include:

• Bread.
• Yoghurts.
• Frozen pizzas.
• Cereals and cereal bars.
• Jarred sauces.
• Some condiments such as jams, ketchup, mayonnaise or salad dressings.

Check labels to compare products and choose fresh ingredients rather than processed foods when possible.

Although fruit contains fructose it should not be limited. This is because fruit is not a concentrated form of fructose. When eaten whole it contains fibre, and protective vitamins and minerals such as potassium, vitamin C and other antioxidants, which are otherwise lost in processing.

Which foods are the best to eat?

A healthy balanced diet can help to achieve and maintain a healthy weight. It can also provide energy and nutrients sufficient for optimal health and reduce risk of gout attacks.

Include daily:

Plenty of fruit and vegetables

The recommendation is five portions per day, but try to include as many as possible. Bulking out meals, such as Bolognese, casseroles and stews with vegetables can help to reduce the meat content. Fruit and vegetables contain vitamin C. Although evidence is unclear, high intakes of vitamin C (500 mg or more) may help to reduce uric acid levels in the blood. Cherries may be particularly useful to include in the diet, as they have also been found to reduce levels of uric acid in the blood.

Plenty of starchy carbohydrates

These may include rice, potatoes, pasta, bread, couscous, quinoa, barley or oats, and should be included at each meal time. These foods contain only small amounts of purines, so these along with fruit and vegetables should make up the basis of your meals. Wholegrain varieties are better choices as they contain more fibre and nutrients.

Some meat, fish, eggs, beans and pulses

Eat these foods in moderation. Having vitamin C with meals can help to improve the absorption of iron, so drink a small glass of orange juice, have a piece of fruit for dessert, or serve up meals with plenty of vegetables. Keep your portions of meat controlled by using your hands as a serving size guide. A serving is about the size and thickness of the palm of your hand.

Some milk and dairy products

Including low-fat dairy products (such as skimmed milk, low-fat yoghurt and low-fat cottage cheese) may help to prevent high levels of uric acid in the blood. These foods are a good source of protein and also have a low purine content so are useful additions to meals if you are trying to reduce meat (including poultry) and fish intake.

Summary

Reducing the amount of uric acid levels in the blood can help to prevent gout attacks. This can be done by:

• Achieving a healthy weight.
• Limiting alcohol.
• Avoiding/reducing foods high in purines.
• Drinking plenty of fluid.
• Limiting foods sweetened with fructose.
• Eating plenty of fruit and vegetables.
• Consuming low-fat dairy products.

Foods To Avoid If You Have Gout

If you’re suffering from gout, you may be able to avoid those painful flare-ups with a few simple diet changes

You’re probably aware that gout is something you can get when you eat too many rich foods. (Think Victorian gentlemen enjoying fine cheese and port.)

In fact, it’s a form of inflammatory arthritis, triggered by high blood levels of uric acid – this crystallises in the body’s joints, causing swelling and pain anywhere from your fingers to toes.

And yes, if you’ve developed gout, tweaking your diet may help your symptoms.

Handpicked content: Living with Gout

What not to eat

Wondering what causes gout attacks? Foods that are high in purines are high on this list. These are chemical substances in certain foods that are broken down into uric acid inside the body. According to the UK Gout Society, a purine-rich diet can trigger a five-fold increase in gout attacks.¹

Foods high in purine include:²

• yeast extract
• oily fish, like trout and sardines
• seafood, especially crab, mussels and prawns
• fatty meats, such as liver and game

A 2004 study of 47,000 men, published in The New England Journal of Medicine, found a higher risk of developing gout if you ate a lot of meat and seafood.³

Handpicked content: 6  ways to manage gout

And what to cut back on

These foods have a medium purine content, so should be eaten in moderation:⁴

• cauliflower
• spinach
• asparagus
• peas
• legumes, like kidney beans and soy beans
• mushrooms
• mycoprotein, including Quorn
• wholegrains, such as oats, bran and wholemeal bread

Anything else?

Avoid sugary drinks and snacks, processed foods (white bread, cakes) and full-fat dairy products, such as cheese and milk. Limit low-fat dairy to two servings a day.⁵

Anecdotal evidence suggests certain foods, including strawberries, oranges and nuts, may trigger an attack of gout in certain people. If this sounds like you, avoid these foods.⁶

What about alcohol?

Stay well inside the Government’s recommended alcohol limit of 14 units a week⁷ – even moderate amounts of alcohol are thought to lead to an increased risk of gout.⁸ And choose wine over beer – a study published in The Lancet in 2004 linked beer to more frequent attacks.⁹

Is anything good for gout?

Researchers think that a healthy diet high in wholegrains, fruit and vegetables reduces your risk of flare-ups.¹⁰

In a 20-year study published in the Archives of Internal Medicine, men whose diets were higher in vitamin C were less likely to develop gout. The nutrient is thought to help lower uric acid levels.¹¹

Handpicked content: 3 surprising reasons you really need vitamin C

Advice is for information only and should not replace medical care. Please check with your GP before trying any remedies.

Shop our Vitamins & Supplements range.

Sources

1. UK Gout Society. All about gout and diet. Available from: http://www.ukgoutsociety.org/docs/goutsociety-allaboutgoutanddiet-0113.pdf

2. As above

3. Choi HK, et al. Purine-rich foods, dairy and protein, and the risk of gout in men. Available from: https://www.nejm.org/doi/full/10.1056/NEJMoa035700

4. As Source 1

5. NHS Choices. Gout. Available from: https://www.nhs.uk/conditions/gout/#things-you-can-try

6. As Source 1

7. Drink Aware. Alcohol limits and unit guidelines. Available from: https://www.drinkaware.co.uk/alcohol-facts/alcoholic-drinks-units/alcohol-limits-unit-guidelines/

8. Neogi T, et al. Alcohol quantity and type on risk of recurrent gout attacks. Available from: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3991555/

9. Choic HK, et al. Alcohol intake and the risk of incident gout in men. Available from: https://www. thelancet.com/journals/lancet/article/PIIS0140673604160005/abstract

10. Mayor S. Healthy diet could prevent gout flares, study finds. Available from: https://www.bmj.com/content/354/bmj.i4464

11. Choi HK, Gao X and Curhan G: Vitamin C intake and the risk of gout in men. Available from: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2767211/

Diet and Gout | Michigan Medicine

Topic Overview

Purines (specific chemical compounds found in some foods) are broken down into uric acid. A diet rich in purines from certain sources can raise uric acid levels in the body, which sometimes leads to gout. Meat and seafood may increase your risk of gout. Dairy products may lower your risk.

Foods to limit (very high in purines):

• Organ meats, such as liver, kidneys, sweetbreads, and brains
• Meats, including bacon, beef, pork, and lamb
• Game meats
• Any other meats in large amounts
• Anchovies, sardines, herring, mackerel, and scallops
• Gravy
• Beer

Foods to eat occasionally (moderately high in purines, but may not raise your risk of gout):

• Fish and seafood (other than high purine seafood)
• Oatmeal, wheat bran, and wheat germ

Foods that are safe to eat (low in purines):

• Green vegetables and tomatoes
• Fruits
• Breads and cereals that are not whole-grain
• Butter, buttermilk, cheese, and eggs
• Chocolate and cocoa
• Coffee, tea, and carbonated beverages
• Peanut butter and nuts

Dairy products that may lower your risk of gout:

• Low-fat or nonfat milk
• Low-fat yogurt

If you have experienced a gout attack or have high uric acid in your blood (hyperuricemia), it may help to reduce your intake of meat, seafood, and alcohol. ^{footnote 1}

Changing your diet may help lower your risk of having future attacks of gout. Doctors recommend that overweight people who have gout reach and stay at a healthy body weight by getting moderate exercise daily and regulating their fat and caloric intake.

References

Citations

1. Gomez FE, Kaufer-Horwitz M (2012). Medical nutrition therapy for rheumatic disease. In LK Mahan et al., eds., Krause’s Food and the Nutrition Care Process, 13th ed., pp. 901–922. St Louis: Saunders.

Credits

Current as of:
August 5, 2020

Author: Healthwise Staff
Medical Review:
Anne C. Poinier MD – Internal Medicine
Martin J. Gabica MD – Family Medicine
Kathleen Romito MD – Family Medicine
Mary F. McNaughton Collins MD, MPH – Internal Medicine

Current as of: August 5, 2020

Author:
Healthwise Staff

Medical Review:Anne C. Poinier MD – Internal Medicine & Martin J. Gabica MD – Family Medicine & Kathleen Romito MD – Family Medicine & Mary F. McNaughton Collins MD, MPH – Internal Medicine

Gomez FE, Kaufer-Horwitz M (2012). Medical nutrition therapy for rheumatic disease. In LK Mahan et al., eds., Krause’s Food and the Nutrition Care Process, 13th ed., pp. 901-922. St Louis: Saunders.

90,000 Gout: 7 Banned Foods

Although gout is a chronic and untreatable disease, its attacks can be significantly reduced. To do this, you need to exclude some foods from the diet.

When purine metabolism is disturbed, the amount of uric acid in the human body becomes very high. This is gout, when urate accumulates around the joints. Also, urates are deposited in internal organs, in particular in the kidneys. Some symptoms can indicate kidney problems.

Follow simple rules if you want to minimize damage to internal organs. There are foods that increase uric acid levels. They must be excluded from the diet.

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Meat products

This is the first thing that needs to be minimized in the diet. It is completely necessary to give up offal (heart, liver, kidneys), as well as pork and goose meat. There is also a lot of uric acid in chicken legs, but chicken fillets are not so dangerous.Of course, you can’t completely give up meat, so you can leave the chicken fillet. But its use is very limited.

Fish

Some fish contain a lot of purines. These are herring, sardines, sturgeon, salmon, catfish, halibut, sprats and trout. Canned fish is also prohibited. Choose those types of fish that are allowed for gout: pollock, bream, cod, carp, pike perch, mullet, carp, pike, hake.

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Vegetables

For gout, you can eat all vegetables in unlimited quantities, except cabbage, sorrel, radish, horseradish and spinach.

Legumes

Even one bowl of pea soup can cause an excruciating gout attack. Therefore, all legumes should be eliminated from the diet.

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Mushrooms

Among mushrooms, the first place in the content of purines in the white: purines can occupy 12.8% of the total mass of the product. So mushroom soup or sauce can trigger an unwanted attack.

Spices

Spices are a separate issue. Unfortunately, they will also have to be abandoned.For gout, you should also avoid using various spice-based tinctures.

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Alcohol

Alcohol and gout are incompatible concepts. A person with gout cannot drink alcohol at all, because it provokes the production of uric acid. There is a myth that red wine is allowed. But this is not true. All alcohol is contraindicated.

Here is a list of prohibited foods. And only with the help of diet can the number of gout attacks be controlled, thus improving the quality of life.

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Gout what is this disease symptoms treatment diet

Gout – metabolic pathology, accompanied by the deposition of salts in the joints and kidneys. Gouty lesions occur on all joints, from fingers to toes.

If the disease is left untreated, it can lead to disability. The risk of developing diabetes increases, problems arise in the functioning of the cardiovascular system and kidneys.

Causes of the disease

Pathology appears when purine metabolism is disturbed, when the volume of uric acid increases, and it is poorly excreted.Purines come to us with food, and are also produced in the body. They are broken down and excreted by the kidneys.

In a person with gout, the volume of uric acid is significantly higher than the burrow. Sodium salts are deposited in joints, as well as cartilage and tendons – where the blood supply is minimal and crystals are easier to fix.

As a result, urates (salts) are deposited in the joints and provoke their destruction. As the disease progresses, crystals accumulate in the kidneys and lead to nephropathy.

The development of gout is influenced by:

• heredity;

90,071 age over 40;

90,071 gender – men are more prone to the disease;

• high blood pressure;

90,071 obesity;

90,071 eating foods rich in purines;

• long-term use of diuretic medicines;
• poor kidney function, psoriasis.

The primary form occurs when there are not enough enzymes to metabolize purines.Pathology is provoked by the abuse of alcohol, meat, a generally monotonous diet. The body is negatively affected by a decrease in physical activity.

The secondary form develops against the background of hemoblastosis, kidney disease, with prolonged use of certain medications.

Symptoms of gout

A symptom of pathology can be an attack of arthritis, when one joint, often the big toe, becomes sharply inflamed. This attack usually occurs at night or early in the morning. A person feels pressing pain, the joint swells noticeably, in the area of ​​inflammation, the skin turns red and the temperature rises.

At the very beginning, the attacks are interrupted on their own in a few days, they respond well to medications. Because of the severe pain, medication is required. If a person suffers from the disease for a short time, the pain will go away between attacks.

When uric acid levels are kept high all the time, problems will recur and the intervals between them will be shorter. Over time, the pathology will take over other joints, there is a risk of damage to the spine. In this case, the discomfort between attacks will persist.

Another symptom is growths or tophuses on the legs and arms. When bursting, uric acid crystals can be seen. The person experiences severe soreness in the affected areas.

Symptoms by phase

• Premorbid – there are no symptoms, an increase in the concentration of uric acid in laboratory tests is characteristic. The development of pathology can be delayed for many years.
• Intermittent – manifested by attacks of sharp pain in the phalangeal joint of the foot.The skin in the affected area heats up and shines. The attack lasts from 3 to 10 days, then remission occurs, and the work of the joint is restored.
• Intercritical – no acute symptoms, joints move. In this case, salts accumulate in the tissues. A relapse may occur months or years later. A person can keep the process under control by following a diet and taking medication.
• Chronic – occurs in the absence of treatment in the early stages.Gouty nodules form in the tissues, which are accumulations of urates. Symptoms not associated with joints are also observed – renal colic, urolithiasis.

Complications of gout

Lack of therapy, prolonged course of the disease and non-compliance with the recommendations leads to aggravation of the pathology and the development of complications – gouty arthritis, chronic renal failure, urolithiasis, joint dysfunction.

Errors in diet and violation of procedures contribute to an increase in the frequency of crises, a decrease in the intervals between them and an increase in pain.

One of the complications is gouty nodes or “tophus” – a deposition of crystals of sodium salt in different parts of the body. When the joints and periarticular tissues are affected, severe inflammation or gouty arthritis occurs.

With gout, urolithiasis can begin. This complication occurs for two reasons:

• kidneys are healthy, but they cannot excrete the increased volume of acid;
• discharge is normal, but renal pathologies limit the functioning of the organ.

Diagnostics of pathology

If you suspect the development of gout, you must make an appointment with a rheumatologist and urologist. The specialist examines the damaged joint, prescribes instrumental and laboratory tests.

To make a diagnosis, a general and biochemical analysis of blood and urine is required. To distinguish gout from other pathologies with similar symptoms, ultrasound of the kidneys and X-rays of the joint, CT and MRI are performed. Research helps to clarify the parameters of tofuses, to determine their location.

The synovial fluid, which is obtained by puncture of the joint, is also analyzed to check for the presence of urate crystals.

Treatment of gout

People with gout do not always consult a doctor in a timely manner. This does not allow timely diagnosis of pathology and control of the treatment process.

You need to understand that the disease is treatable. Seizures can be prevented by monitoring therapy and keeping uric acid levels low.When the level is consistently lower, the risk of organ damage is significantly less.

In the center “Naedine-N”, conservative treatment is used – drug therapy in combination with physiotherapy procedures. We carry out competent diagnostics and prescribe the right treatment in order to provide patients with a high quality of life.

Treatment is aimed at reducing the excretion of uric acid and accelerating its excretion. To relieve pain in the tissues, anti-gout drugs are prescribed.Glucocorticosteroids help relieve inflammation and swelling. Compliance with diet and drinking regime plays an important role.

The problem in the treatment of gout is the violation by patients of the doctor’s recommendations. People resort to self-medication, which is useless, or only worsens the condition. At the same time, timely therapy, following the doctor’s prescriptions, allows you to reduce the intensity of attacks or remove them.

In order to prevent relapses, medications are prescribed that affect purine metabolism, stimulate the dissolution of deposits and the removal of acid from the body.Treatment with drugs is complemented by shock wave therapy.

Preventive measures

Gout often occurs on injured joints. Therefore, you should avoid wearing uncomfortable shoes that can wrinkle, rub your big toe. Small joints are prone to damage, so you need to devote more time to their mobility, especially those areas where pain occurs. Gymnastics is a good preventive measure. It is also recommended to go for walks more often and breathe fresh air.

The main means of prevention is a balanced healthy diet and diet.

It is necessary to exclude from the diet alcoholic beverages, fatty broths, as well as beans, beans, peas, radishes, spinach. It is recommended to limit the intake of meat, fish, as well as caviar, mushrooms. Smoked meats, pickles are harmful, it is better to refrain from taking cauliflower, sorrel and asparagus.

Smoking and drinking alcohol reduce the rate of excretion of uric acid, and crystals are deposited in the joints.Therefore, it is better to exclude alcoholic beverages, especially beer. It is also not recommended to drink a lot of tea, cocoa and coffee. It is advisable to do fasting days once a week.

Among the permitted products are vegetables and fruits, eggs, as well as cheese, milk and dairy products of low fat content, cereals. Make sure to include whole grains in your diet. Drink 2-3 liters of water a day and reduce salt intake.

Our advantages

In the medical center “Naedine-N”, gout is diagnosed and treated using the latest methods.Reception is conducted by highly qualified doctors with many years of experience in the treatment of rheumatic diseases.

Here you can consult with doctors who are directly involved in the diagnosis and treatment of gout.

Our clients are provided with information on:

• the reasons for the appearance of gout in your particular case;
• modern diagnostic methods using the latest equipment, eliminating the possibility of error;

90,071 suitable methods of treatment – therapy is selected individually, taking into account the presence of concomitant diseases;

• diet for the prevention of disease.

The professionalism of specialists and the use of progressive techniques allows us to achieve significant success in the treatment of complex rheumatic pathologies.

90,000 Sea bass: benefits and harms

Fish is a product that is recommended for inclusion in the diet, both by nutritionists and doctors. It is the source of a huge amount of nutrients that the human body needs. Nevertheless, in order for the fish to be exceptionally beneficial, you need to choose the appropriate option among the huge variety and cook it correctly.

Sea bass is one of the unique representatives of perchiformes. Outwardly, it looks like a river, but their characteristics and behavior are so different that the marine is classified as Scorpenov. Its hallmarks are bulging eyes and scales with a pink-scarlet color. Sea bass is very popular among the inhabitants of Japan. They gave it the name “mebaru” or “spring perch”, because it was during this period that the largest catch of this representative of perchiformes falls.It is considered a traditional and extremely low-calorie product in Japanese cuisine, since 100 grams of this fish contains only 103 kcal.

Why is sea bass useful?

Dishes from sea bass are recommended for use in case of decline in a person’s working capacity and depletion of the body. In addition, such food must be included in the diet with the development of diseases of the nervous, digestive and circulatory systems. Omega-3 acids, which are part of the product, stabilize metabolism and lower cholesterol levels. In addition, sea bass also has a positive effect on the functioning of the thyroid gland and heart. The inclusion of sea bass in the diet is equated with drug therapy.

A unique substance – taurine, which this fish contains, prevents the appearance of such pathologies as a decrease in the level of vision and the development of diseases of the nervous system. What harm can sea bass bring? Despite the fact that sea bass contains a huge amount of nutrients, in some cases it can harm the human body.This is due to the pollution of the aquatic environment.

The carcasses of this fish may be impregnated with mercury, dangerous parasites or heavy metals. For this reason, children and pregnant women should be careful about including this type of fish in their diet and purchase the product exclusively from reliable suppliers.

It is contraindicated in diseases such as:

• gout;
• allergic reactions;
• excess of calcium;
• oncological pathologies;
• urolithiasis;
• intolerance to fish products.

In addition, if the technology of freezing and storage is violated, sea bass is also dangerous. Inspect the scales and sniff the fish before buying.

90,000 their benefits and harms to the human body

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Neither fish nor meat: mushrooms against free radicals and inflammation

Amazing properties of mushrooms: their benefits and harms for the human body

Neither fish nor meat: mushrooms against free radicals and inflammation

Mushrooms are a delicious natural product.What are the benefits and harms of mushrooms for the health of women, men and children, how much they can be eaten, what species are dangerous, and … RIA Novosti, 04/26/2021

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MOSCOW, March 31 – RIA Novosti. Mushrooms are a delicious natural product. What are the benefits and harms of mushrooms for the health of women, men and children, how much you can eat, what types are dangerous, as well as how to choose, cook and how much to store mushrooms – in the material RIA Novosti. Composition and calorie content – Edible mushrooms are a valuable product nutrition. They are rich in vitamins (A, C, B, D, PP). They also include minerals important for the human body: potassium, copper, iron, calcium, sodium, rubidium, tin, cadmium, molybdenum, chromium, sulfur, silver.The product is also rich in protein. It makes up 65-70% of the total amount of substances, – nutritionist Ksenia Stanislavskaya told RIA Novosti. The calorie content of mushrooms varies depending on the species. 100 grams of fresh product accounts for 9 to 35 kilocalories. Boletus mushrooms are considered one of the most high-calorie ones. The lowest energy value is in the black mushroom (nigella). The calorie content of dried porcini mushroom is about 285 kilocalories, boiled without salt – 28. The calorie content of boiled nigella is 15 kilocalories (it is not consumed in dried form).Benefits of mushrooms – Mushrooms are rich in antioxidants that inhibit chronic inflammation and neutralize free radicals, resulting in a reduced risk of cancer, the specialist noted. The presence of fiber helps to normalize blood sugar levels and reduce the risk of developing type II diabetes mellitus, as stated Research by American scientists Beta-glucans contained in mushrooms lower blood cholesterol levels. Potassium – causes relaxation of the muscle tissue of the vascular wall and, as a result, helps to lower blood pressure.“Mushrooms should be eaten no more than twice a week in portions of about 100-120 grams,” the doctor emphasized. Harm and contraindications In certain cases, even edible and safe mushrooms can cause harm to health. For example, the pulp of fruit bodies often “absorbs” salts of heavy metals from the soil and air, and their intake into the body can provoke the appearance of symptoms of intoxication, gastrointestinal disorders and other disorders in the body. The product is also rich in proteins and fiber, and with excess consumption of these nutrients, it is possible the appearance of diarrhea, nausea, bloating.Mushrooms also contain chitin, which is rather poorly absorbed in the human digestive tract, so the product should be consumed in dosage. There is an individual mushroom intolerance and allergy to the product. In case of negative reactions from the body, it is better to refuse to use them. Benefits and harm of mushrooms for the woman’s body Mushrooms are a valuable plant source of vitamin D, which is necessary to maintain bone mineral density. During pregnancy, mushrooms contain folic acid, which is necessary for women during pregnancy.- The substance plays an important role in the formation of tissues of the central and peripheral apparatus of the fetal nervous system. As a result, in children in the first years of life, the ability to learn and mental development in general increases, the doctor said, while it is important to reduce the possible side effects of eating mushrooms: to give preference to well-studied species, purchase in supermarkets and carefully follow the cooking technology. Mushroom Harm to Men’s Health Mushrooms are rich in antioxidants that help the body prevent the onset of cancer, including prostate cancer.According to American scientists, champignons demonstrate a pronounced antitumor effect – they reduce malignant neoplasms of the prostate gland. Oyster mushrooms can also reduce the likelihood of malignant degeneration of prostate tissue in men. Benefits and harm of mushrooms for children Mushrooms contain large amounts of chitin, and it is poorly absorbed in the human digestive tract. … In children up to about 10 years old, it is not digested at all. Benefits and harm of species of mushrooms Champignons According to researchers, champignons prevent the appearance of malignant neoplasms, help to reduce body weight and waist circumference, and also help eliminate minor cognitive impairments – memory loss, impairment of attention and thinking. – Champignons are recommended for the elderly in order to maintain brain function and prevent various disorders, – said the nutritionist. Despite the fact that these mushrooms are considered one of the safest, they can be harmful under certain circumstances. The product is rich in purine bases, which break down with the release of uric acid, which is involved in the formation of calculi. Therefore, people with urolithiasis and gout should be careful with them. Champignons, like any mushrooms, can cause poisoning if abused.Porcini mushrooms – The porcini mushroom is considered one of the best in taste. Among the people, he is often ranked among the so-called “noble mushrooms” and is called the “king of mushrooms”. The product is the best digestive stimulant, surpassing even meat broth. However, the protein of a freshly cooked mushroom is poorly absorbed. It is best to dry the food before preparing the meal. Then up to 80% of the protein is absorbed, – said the nutritionist. Also, scientists have found substances with tonic anticancer properties in the white mushroom, and in the past, frostbite was treated with an extract from its fruit bodies. At the same time, it is important not to overuse the product and remember that mushrooms are quite difficult to digest food that can cause negative reactions from the body. Oyster mushrooms Oyster mushrooms are able to reduce the concentration of cholesterol in the blood, which ensures the prevention of heart and vascular diseases associated with atherosclerosis. The product is also able to fight chronic inflammation and prevent some chronic diseases. At the same time, oyster mushrooms have contraindications and in rare cases can harm a person: poisoning, irritation of the intestinal mucous membranes, exacerbation of gout and urolithiasis.Chanterelles Scientists have found that chanterelles (especially their white variety) have a pronounced antitumor activity. For example, they are effective in preventing colon cancer. The product contains a large amount of carotenoids, enzymes, sterols and other substances with biological activity. However, overuse of mushrooms can cause poisoning, diarrhea, nausea, bloating and increased gas production. , blood glucose level. Moderate consumption is the prevention of cardiovascular disease.The product is also able to activate the body’s immune system and increase its resistance to seasonal viruses and infections, the expert noted. Mushrooms should be consumed in dosage, since they are heavy enough for the digestive tract and can cause nausea and vomiting in case of overeating. It is worth being careful with the product in case of renal failure, gastritis, liver diseases and during the lactation period. Shiitake Shiitake mushroom helps to reduce blood cholesterol and prevents cardiovascular disorders associated with atherosclerosis.Also, regular consumption of the product helps to normalize the immune system and increase resistance to infections. When eating mushrooms, moderation is important. Exceeding the recommended dose can threaten negative manifestations of the digestive system. Veselki-Veselki are used for the manufacture of medicines, both raw and dried. Mushrooms are harvested at an industrial level, and since raw materials are valuable for the manufacture of a number of medicines. Veselki act as an antibacterial, antiviral and anti-inflammatory agent, heal wounds.In addition, they resist malignant neoplasms and improve the functioning of the immune system. Before eating the mushroom, it is important for anyone to consult with a specialist if in doubt. Woody mushrooms- The most popular woody mushroom in Russia is chaga. It is used to strengthen the immune system, prevent malignant tumors, and also as a symptomatic agent to improve the course of gastritis and gastric ulcer and duodenal ulcer.Antioxidants in its composition suppress chronic inflammation and block the interaction of free radicals with cells, reducing the risk of developing malignant tumors and a number of chronic diseases. Chaga also has the ability to reduce the concentration of glucose in the blood plasma, as well as improve the course of type II diabetes mellitus. However, when taking drugs that affect the “viscosity” of the blood (warfarin, clopidogrel, etc.), the fungus can cause bleeding. Chaga is contraindicated in case of existing urolithiasis.Before using the product, it is best to consult a specialist in order to avoid negative reactions from the body. Also, among Russians, the Asian tree mushroom maitake is popular, which is ordered through online stores and is used in cooking. pungent taste raw mushroom, which can be consumed after cooking). But it is currently classified as deadly poisonous.Its toxins are not destroyed during boiling, despite the fact that some mushroom pickers carry out heat treatment more than once. Honey mushrooms – Honey mushrooms are a good source of protein and vitamins. However, they are not overloaded with calories. That is why they are included in the diet of vegetarians and those who are losing weight. Mushrooms contain beta-glucans, the sugars found in medicines. These compounds prevent the development of cancerous tumors, diabetes mellitus, hypertension and atherosclerosis, ” said Ksenia Stanislavskaya, who are contraindicated in people with digestive problems, kidney failure, children under 7, pregnant and lactating women.Truffle – Truffles are edible mushrooms that are considered a valuable delicacy all over the world. They are a source of complete protein, dietary fiber and many minerals that are necessary to support the vital functions of the human body. endocrine (type II diabetes mellitus) systems. The most common side effects of mushroom abuse are gastrointestinal disorders, poisoning, allergic reactions.Dried mushrooms After heat treatment, mushrooms lose a significant part of nutrients, a maximum of 20% is retained. However, experts do not recommend using them raw, despite the fact that there are recipes for preparing dishes from unprocessed mushrooms. This is due to the fact that information on how they grew and were collected is often missing. Dried mushrooms remain the most useful option. They are harvested in the sun, in the oven, microwave oven, electric dryer. It should be remembered that dried mushrooms are quite high in calories – about 290 kcal per 100 grams.Pickled and pickled mushrooms Pickled and pickled mushrooms also contain a large amount of salt, which is harmful for people with high blood pressure. Fried mushrooms – Vitamins, minerals, salts that are contained in raw mushrooms, we do not get from fried, because with such heat treatment the product loses all useful properties. In addition, when frying, a large amount of liquid evaporates, which is why many add butter or sour cream. The result is an extremely high-calorie product, – said the nutritionist.What mushrooms can not be eaten In raw form, you can not eat conditionally edible mushrooms (volushki, morels, black milk mushrooms, lines and others). You can eat them only after soaking and prolonged heat treatment – more than 60 minutes. Violation of these rules can lead to poisoning. It is also forbidden to eat poisonous mushrooms (for example, pale toadstool, satanic mushroom, false mushroom, fly agaric). The toxins and poisons they contain do not decompose under prolonged exposure to high temperatures. The consumption of such mushrooms can lead to serious disruptions in the functioning of the body and even death.Medical Applications Mushrooms have been used in the manufacture of various medicines for many years. Important substances are produced from them. including antibiotics. In the East (in this regard) Reishi (Ganoderma), Shiitake, Cordyceps are very popular. In Russia – white mushroom, veselka, chaga. Research is currently underway to determine the effectiveness of mushrooms for the manufacture of drugs against cancer. Mushrooms in cookingHow to chooseYou should always give preference to young and fresh mushrooms: hard, smooth, without an unpleasant odor and accumulation of mucus on the surface.When purchasing mushrooms in stores, you should choose an exclusively chilled product, without foreign aromas and mechanical defects. How to cook correctly There are mushrooms that can be eaten even raw (for example, porcini mushroom, camelina). There are those that need little heat treatment (for example, mushrooms, aspen mushrooms, boletus boletus, boletus). Still others require a long boil – more than an hour (mushrooms, chanterelles, honey agarics, russula, morels). There are also conditionally edible ones, which are important to soak several times with the addition of salt before use, and then boil twice.These are, for example, nigella, oyster mushrooms, valui. How and how much to store Mushrooms are cleaned and washed after collection. They can then be stored for several hours. In salt water – up to a day.In frozen form, mushrooms can be stored for up to a year (at a temperature of about -20). Also, mushrooms are often dried and stored at room temperature for about 12 months.

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food, cooking, vitamins, healthy lifestyle (healthy lifestyle)

MOSCOW, 31 Mar – RIA Novosti. Mushrooms are a delicious natural product. What are the benefits and harms of mushrooms for the health of women, men and children, how much they can be eaten, what types are dangerous, as well as how to choose, cook and how much to store mushrooms – in the material of RIA Novosti.

Composition and calorie content

– Edible mushrooms are a valuable food product. They are rich in vitamins (A, C, B, D, PP). They also include minerals important for the human body: potassium, copper, iron, calcium, sodium, rubidium, tin, cadmium, molybdenum, chromium, sulfur, silver. The product is also rich in protein. It makes up 65-70% of the total amount of substances, – nutritionist Ksenia Stanislavskaya told RIA Novosti.

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The calorie content of mushrooms varies depending on the species.100 grams of fresh product accounts for 9 to 35 kilocalories. Boletus mushrooms are considered one of the most high-calorie ones. The lowest energy value is in the black mushroom (nigella). The calorie content of dried porcini mushroom is about 285 kilocalories, boiled without salt – 28. The calorie content of boiled nigella is 15 kilocalories (it is not consumed in dried form).

Useful properties of mushrooms

– There are many antioxidants in mushrooms that inhibit chronic inflammation and neutralize free radicals, thereby reducing the risk of cancer, the specialist noted.

The presence of fiber contributes to the normalization of blood sugar levels and a decrease in the risk of developing type II diabetes mellitus, as stated by the research of American scientists. July 8, 2019, 03:14 Potassium – causes relaxation of the muscle tissue of the vascular wall and, as a result, helps to lower blood pressure.

“Mushrooms should be eaten no more than twice a week in portions of about 100-120 grams,” the doctor emphasized.

Harm and contraindications

In certain cases, even edible and safe mushrooms can cause harm to health. For example, the pulp of fruit bodies often “absorbs” salts of heavy metals from the soil and air, and their intake into the body can provoke the appearance of symptoms of intoxication, gastrointestinal disorders and other disorders in the body.

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Also, the product is rich in proteins and fiber, and if these nutrients are consumed in excess, diarrhea, nausea, and bloating may occur.Mushrooms also contain chitin, which is rather poorly absorbed in the human digestive tract, so the product should be consumed in dosage.

– Be careful with mushrooms in the presence of gastritis, duodenitis, peptic ulcer. Due to substances that irritate the mucous membranes, an exacerbation may begin, the expert noted.

There is an individual intolerance to mushrooms and allergies to the product. In case of negative reactions from the body, it is better to refuse to use them.

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The benefits and harms of mushrooms for a woman’s body

Mushrooms are a valuable plant source of vitamin D, which is necessary to maintain bone mineral density.

– For example, Shiitake mushroom, which is rich in vitamin D, is recommended for women after menopause. This category most often develops osteoporosis, which is the leading cause of bone fractures, the specialist noted.

During pregnancy

Mushrooms contain folic acid, which is essential for women during pregnancy.

– The substance plays an important role in the formation of tissues of the central and peripheral apparatus of the fetal nervous system. As a result, in children in the first years of life, the ability to learn and mental development in general increases, – the doctor noted.

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At the same time, it is important to reduce possible side effects from the use of mushrooms: give preference to well-studied species, purchase in supermarkets and carefully observe the cooking technology.

The benefits and harms of mushrooms for men’s health

Mushrooms are rich in antioxidants that help the body prevent the occurrence of cancer, including prostate cancer.

According to American scientists, champignons demonstrate a pronounced antitumor effect – they reduce malignant neoplasms of the prostate gland. Oyster mushrooms can also reduce the likelihood of malignant degeneration of prostate tissue in men.

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The benefits and harms of mushrooms for children

Chitin is found in mushrooms in large quantities, and it is poorly absorbed in the human digestive tract.In children up to about 10 years old, it is not digested at all.

– Children under two years old should not have mushrooms in any form. From the age of two, you can introduce mushroom sauces from oyster mushrooms or champignons into the diet. The chitin content is minimal in them. From the age of 5, you can carefully include ground mushroom spices and dishes with finely chopped mushrooms, but not more than twice a month. From the age of 10, when the formation of the child’s digestive system is completed, you can enter dishes from oyster mushrooms and mushrooms. From 12-14 – and with other mushrooms, but carefully, – said the doctor.

Benefits and harms of mushroom species

Champignons

According to researchers, champignons prevent the appearance of malignant neoplasms, help to reduce body weight and waist circumference, and also help eliminate minor cognitive impairments – memory loss, impairment of attention and thinking.

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– Champignons are recommended for elderly people in order to maintain brain function and prevent various disorders, – said the nutritionist.

Despite the fact that these mushrooms are considered among the safest, they can be harmful under certain circumstances. The product is rich in purine bases, which break down with the release of uric acid, which is involved in the formation of calculi. Therefore, people with urolithiasis and gout should be careful with them.

Champignons, like any mushrooms, can cause poisoning if abused.

Porcini mushrooms

– The porcini mushroom is considered one of the best in taste.Among the people, he is often ranked among the so-called “noble mushrooms” and is called the “king of mushrooms”. The product is the best digestive stimulant, surpassing even meat broth. However, the protein of a freshly cooked mushroom is poorly absorbed. It is best to dry the food before preparing the meal. Then up to 80% of protein is absorbed, – said the nutritionist.

Scientists also found substances with tonic antitumor properties in the white fungus, and in the past, frostbite was treated with an extract from its fruit bodies.

At the same time, it is important not to abuse the product and remember that mushrooms are a rather difficult food to digest, which can cause negative reactions from the body.

Oyster mushrooms

Oyster mushrooms are able to reduce the concentration of cholesterol in the blood, which ensures the prevention of heart and vascular diseases associated with atherosclerosis. Also, the product is able to fight chronic inflammation and prevent some chronic diseases.

– The inclusion of oyster mushrooms in the diet can significantly increase the antioxidant status of the body.Studies show that these mushrooms are able to block the growth and division of malignant cells in the colon, mammary glands in women, and the prostate in men.

In this case, oyster mushrooms have contraindications and in rare cases can harm a person: poisoning, irritation of the intestinal mucous membranes, exacerbation of gout and urolithiasis.

Chanterelles

Scientists have found that chanterelles (especially their white variety) have a pronounced antitumor activity.For example, they are effective in preventing colon cancer.

The product contains a large amount of carotenoids, enzymes, sterols and other substances with biological activity.

– These groups of nutrients determine the ability of fungi to provide immunomodulatory, anti-inflammatory, antioxidant, antiviral, antimicrobial and antigenotoxic effects, – said the doctor.

However, mushroom abuse can cause poisoning, diarrhea, nausea, bloating and increased gas emission.

Butter

– Butter can reduce cholesterol and blood glucose levels. Moderate consumption is the prevention of cardiovascular disease. Also, the product is able to activate the body’s immune system and increase its resistance to seasonal viruses and infections, the expert noted.

Mushrooms should be consumed in dosage, as they are heavy enough for the gastrointestinal tract and can cause nausea and vomiting in case of overeating. It is worth being careful with the product in case of renal failure, gastritis, liver diseases and during the lactation period.

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Shiitake

Shiitake mushroom helps reduce blood cholesterol and prevents cardiovascular disorders associated with atherosclerosis. Also, regular use of the product helps to normalize the immune system and increase resistance to infections.

– Due to the presence of lentinan in the composition of the Shiitake mushroom, it has the ability to block the growth and spread of malignant tumors, to prevent their development, – explained the nutritionist.

Moderation is important when eating mushrooms. Exceeding the recommended dose can threaten negative manifestations from the digestive system.

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Veselki

– Veselki is used for the manufacture of medicines, both raw and dried. Mushrooms are harvested at an industrial level, and since raw materials are valuable for the manufacture of a number of medicines. Veselki act as an antibacterial, antiviral and anti-inflammatory agent, heal wounds.In addition, they resist malignant neoplasms and improve the functioning of the immune system, the specialist noted.

Veselki is contraindicated for children, pregnant women, and mothers during breastfeeding, since the product has not been fully studied.

It is important for any person to consult a specialist before using the mushroom if in doubt.

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Wood mushrooms

– The most popular woody mushroom in Russia is chaga.It is used to strengthen the immune system, prevent malignant tumors, and also as a symptomatic agent to improve the course of gastritis and gastric ulcer and duodenal ulcer.

Antioxidants in its composition suppress chronic inflammation and block the interaction of free radicals with cells, reducing the risk of developing malignant tumors and a number of chronic diseases. Also, chaga has the ability to reduce the concentration of glucose in the blood plasma, as well as improve the course of type II diabetes mellitus.

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However, when taking drugs that affect the “viscosity” of the blood (warfarin, clopidogrel, etc.), the fungus can cause bleeding. Chaga is contraindicated in case of existing urolithiasis. Before using the product, it is best to consult a specialist in order to avoid negative reactions from the body.

Also popular among Russians is the Asian tree mushroom maitake, which is ordered through online stores and is used in cooking.

– Extracts and tinctures are made on its basis for the treatment of cardiovascular and endocrine diseases, as well as for the relief of pain. However, at present, the medicinal properties of the fungus have been widely studied only in rats. Human tests are not enough, – said the doctor.

Pigs

The slender pig widespread in Russia has long been considered conditionally edible (a poisonous or pungent taste of a mushroom in its raw form, which can be consumed after cooking).But it is currently classified as deadly poisonous. Its toxins are not destroyed during boiling, despite the fact that some mushroom pickers carry out heat treatment more than once.

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Honey mushrooms

– Honey mushrooms are a good source of protein and vitamins. However, they are not overloaded with calories. That is why they are included in the diet of vegetarians and those who are losing weight. Mushrooms contain beta-glucans, the sugars found in medicines.These compounds prevent the development of cancerous tumors, diabetes mellitus, hypertension and atherosclerosis, – said Ksenia Stanislavskaya.

Honey mushrooms are contraindicated for persons with digestive problems, renal failure, children under 7 years of age, pregnant and lactating women.

Truffle

– Truffles are edible mushrooms that are considered a valuable delicacy all over the world. They are a source of complete protein, dietary fiber and many minerals that are necessary to maintain the vital functions of the human body, – said the doctor.

Thanks to antioxidants, mushrooms can reduce the likelihood of developing cancer, as well as diseases from the cardiovascular (coronary heart disease, hypertension) and endocrine (type II diabetes mellitus) systems.

The most common side effects of mushroom abuse are gastrointestinal disorders, poisoning, and allergic reactions.

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Dried mushrooms

After heat treatment, mushrooms lose a significant part of their nutrients, a maximum of 20% is retained.However, experts do not recommend using them raw, despite the fact that there are recipes for preparing dishes from unprocessed mushrooms. This is due to the fact that information about how they grew and were collected is often missing.

Dried mushrooms remain the healthiest option. They are harvested in the sun, in the oven, microwave oven, electric dryer.

– Dried mushrooms – the record holder for the content of vitamins and microelements. As such, it is useful to add them to various dishes. It is both healthy and tasty, – said the doctor.

It should be remembered that dried mushrooms are quite high in calories – about 290 kcal per 100 grams.

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Salted and pickled mushrooms

Pickled and pickled mushrooms also contain a large amount of salt, and this is harmful for people with high blood pressure.

– In addition, salt perfectly retains water in the body. Pickled and salted mushrooms will be unfavorable for those suffering from kidney disease, the doctor said.

Fried mushrooms

– Vitamins, minerals, salts that are contained in raw mushrooms, we do not get from fried, because with such heat treatment the product loses all useful properties. In addition, when frying, a large amount of liquid evaporates, which is why many add butter or sour cream. The result is an extremely high-calorie product, – said the nutritionist.

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Which mushrooms can not be eaten

You cannot eat conditionally edible mushrooms raw (volushki, morels, black milk mushrooms, lines and others).You can eat them only after soaking and prolonged heat treatment – more than 60 minutes. Violation of these rules can lead to poisoning.

It is also prohibited to eat poisonous mushrooms (for example, pale toadstool, satanic mushroom, false mushroom, fly agaric). The toxins and poisons they contain do not decompose under prolonged exposure to high temperatures. The consumption of such mushrooms can lead to serious disruptions in the functioning of the body and even death.

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Application in medicine

Mushrooms have been used for the manufacture of various medicines for many years.Important substances are produced from them. including antibiotics. In the East (in this regard) Reishi (Ganoderma), Shiitake, Cordyceps are very popular. In Russia – white mushroom, veselki, chaga.

Research is underway to determine the effectiveness of mushrooms in the manufacture of drugs against cancer.

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Mushrooms in cooking

How to choose

You should always give preference to young and fresh mushrooms: hard, smooth, without unpleasant odor and mucus accumulation on the surface.

When purchasing mushrooms in stores, you should choose an exclusively chilled product, without foreign aromas and mechanical defects.

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How to cook correctly

There are mushrooms that can be eaten even raw (for example, porcini mushroom, camelina). There are those that need little heat treatment (for example, mushrooms, aspen mushrooms, boletus boletus, boletus). Still others require long boiling – more than an hour (mushrooms, chanterelles, honey agarics, russula, morels).

There are also conditionally edible ones, which are important to soak several times with the addition of salt before use, and then boil twice. These are, for example, chernushki, oyster mushrooms, value.

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How and how much to store

Mushrooms are cleaned and washed after collection. They can then be stored for several hours. In salt water – up to a day.

Mushrooms can be stored frozen for up to a year (at a temperature of about -20).Also, mushrooms are often dried and stored at room temperature for about 12 months.

6 facts you need to know about gout :: Health :: RBK Style

© Arvin Chingcuangco / Unsplash

author

Irina Vorobyova

18 March 2019

Gout is a disease of older people, usually men, but rarely occurs in younger women.We study the history of the disease and factors affecting the risk of its development

The prevalence of gout in the world ranges from 0.1% to 10% depending on the region: in developed countries this disease is more common today than in developing countries.So, in European countries, gout occurs in 0.9–2.5% of the population, in the USA – in 4%, in Russia, official statistics say about 0.3% of patients.

Background

© lucas vasques / unsplash

In the 400s BC, Hippocrates first described the clinical symptoms of gout. At the end of the seventeenth century, the English physician Thomas Sydenham gave an accurate description of the disease and attacks of gouty arthritis.

Gout is a metabolic disease. This is the most common form of inflammatory arthritis and is caused by the deposition of urate crystals in and around the joints. It occurs due to a chronic increase in the level of uric acid in the human body.

A combination of genetic and environmental factors contributes to the development of gout. At the same time, the main risk factors are hyperuricemia (high levels of uric acid in the blood), genetics, dietary factors, medications, concomitant diseases and exposure to lead.

The disease manifests itself in painful attacks localized in the peripheral joint, but ultimately can lead to damage, deformation of the joints and the formation of tophus (abnormal thickening of the subcutaneous tissue).

Historical misconceptions

In the Middle Ages, gout suffered mainly from rich and noble people, therefore it was called “the disease of kings”, “the disease of the rich” and “the disease of the aristocrats.” Gout was thought to be associated with being overweight, overeating (especially eating meat) and drinking too much.In 1739, the Frenchman Eugene Mouchron published a pamphlet “On the noble gout and the virtues accompanying it”, where he praised gout and noted that it was a disease of kings, outstanding commanders, smart and gifted people. Mushron gave many examples of royalty, politicians and artists who suffered from gout.

In 1955, the scientist Egon Orowan published an article entitled “The Origin of Man” in the journal Nature. Orowan believed that geniuses were most susceptible to gout. He explained this by the fact that uric acid is structurally similar to caffeine, theophylline and theobromine, which stimulate mental activity and affect higher brain functions, in particular, concentration.

However, French doctors, who were the trendsetters of medical fashion in Europe until the middle of the twentieth century, did not advocate gout as a sign of giftedness. They believed that the disease was associated with excessive consumption of meat and alcoholic beverages.

The cause of the disease is metabolic disorders

The cause of gout is a metabolic disorder. Often the disease occurs as a result of overeating and alcohol abuse. These are the main reasons for the rapid increase in the number of patients with gout in developed countries.Therefore, it is sometimes called the “disease of abundance.” The higher the standard of living, the more common the disease is.

The development of gout can be affected by excessive consumption of food that contains a lot of purines (meat, fish and products from them) and fructose, as well as some hematological factors, kidney disease, medication, obesity and psoriasis.

Recently, scientists have traced in young women the relationship between the development of the disease and plastic surgery (breast implants, adipose tissue transplantation).And they came to the conclusion that after the cosmetic procedures carried out, there may be a risk of gout, since in some cases, the kidneys begin to fail in patients. This is the body’s immune response to the presence of foreign bodies.

The disease is manifested by an acute attack of arthritis

The most common symptom of gout is attacks of acute gouty arthritis. In addition, those suffering from the disease develop tophuses (gouty nodes) – an accumulation of urate crystals in soft tissues, most often on the edges of the auricles, fingers and toes, the patellar bursa and the elbow joint.In most patients, the onset of the disease coincides with an acute attack of arthritis, which can occur suddenly. It is expressed in severe burning and pressing pain in one or more joints.

At the first signs of the disease, it is necessary to undergo an examination, which includes:

• general analysis of blood and urine;
• biochemical analysis – total protein, uric acid, creatinine;

90,071 samples of Reberg and Zimnitsky;

• puncture of joints to obtain synovial fluid for research;
• X-rays of the affected joints;
• ultrasound of joints and kidneys;
• MRI and computed tomography….

Gout can be cured

For gout attacks, pain relievers, anti-inflammatory and targeted drugs are used. Among the traditional methods of treating gout are regimen, normalization of body weight, nutritional therapy and elimination of alcohol, physiotherapy.

Diet is important for the prevention of disease

If you have a family history of gout, you are at risk. In this case, it is necessary to monitor the level of uric acid in the blood and regularly take tests, as well as adhere to a healthy lifestyle.People with increased body weight and, as a result, high blood pressure often suffer from gout. A healthy diet, limiting foods such as meat, seafood (shrimp, mussels), soybeans, lentils, peas and beans, plays a major role in preventing gout.

It is important to observe the drinking regime and daily drink at least 1.5 liters of liquid, it removes uric acid from the body. It is necessary to limit the intake of salt and alcohol, as they interfere with the excretion of uric acid.For the prevention of gout, doctors recommend people at risk to arrange a fasting day once a week, during which meat and fish dishes are excluded. In addition, you should eat at least one orange a day and avoid strenuous physical activity.

90,000 What kind of fish can you eat with gout: permitted and prohibited varieties, the opinion of doctors, recipes

Fish with gout

For a healthy person, fish is a valuable source of nutrients and must be included in the diet.Consumption of fish has a positive effect on the work of the cardiovascular and nervous systems, improves the condition of bone tissue and joints, and improves the functioning of the digestive system. It is a valuable source of omega-3 and polyunsaturated fatty acids, therefore the human body needs it.

The gout patient is primarily interested in the presence of purines in a particular product. These substances are responsible for the production of uric acid. A large amount of purines in food leads to an increase in the secretion of this substance, the salts of which are deposited in the joints and cause an inflammatory process.

Fish is not recommended for gout. This is because all varieties contain different amounts of purines. At the same time, all fish for gout can be divided into two groups: prohibited for consumption and permitted. Any fatty sea fish is forbidden, since the concentration of purines in it is very high. The permitted varieties are allowed for consumption, but not more often 2-3 times a week, since they also contain purines, but in smaller quantities.

List of permitted fish

Can I eat fish for gout? It depends on the specific variety.Doctors recommend giving up this product during an exacerbation and significantly limiting use during remission.

What is fish good for gout? Any low-fat varieties, river and sea. On the table, gout may be present:

• salmon;

90,071 perch;

90,071 pike;

90,071 pollock;

• mullet;
• flounder;

90,071 roach;

• hake;
• carp;
• tuna.

Occasionally you can add lean herring to your diet.Tuna is useful for gout, but it should not be abused. This type of fish is recommended to be consumed no more than twice a week and in small quantities (200-300 g).

The product must be steamed or baked in the oven. Fried fish for gout is prohibited, but you should not give up fish soup. It can be safely introduced into the diet by arranging a fish day once a week.

List of prohibited types of fish

What kind of fish should not be eaten with gout, the doctor will tell you in more detail. The ban is imposed on all fatty varieties.Gout Denied:

90 070 90 071 mackerel;

90,071 sprats;

Any salted fish for gout is prohibited. Salt retains fluid in the body and interferes with the normal excretion of uric acid by the kidneys, so this product should be discarded. Dried, dried, smoked fish is also prohibited.

Is it possible for red fish with gout, depends on its fat content. Doctors recommend abandoning it, despite the fact that it is rich in polyunsaturated fatty acids and valuable micro- and macroelements.Red fish contains a lot of purines. In some varieties, their number exceeds 1000 mg per 100 g, which is contraindicated for gout.

If there is a choice, lean river fish should be preferred for gout. Pike and perch are allowed, but carp or silver carp will have to be abandoned.

Recommendations of doctors

Before introducing a new product into the diet, you should consult your doctor. Fish is very healthy, as it contains many important vitamins and minerals, but it can be harmful to health if consumed incorrectly.

What kind of fish can you eat for gout? It depends on the health of the patient. If the disease receded after drug treatment, no exacerbations were observed for six months or more, the diet can be expanded. During this period, doctors are allowed to eat fish, but in compliance with a number of rules:

1. For gout, even when symptoms subside, only low-fat varieties can be consumed.
2. Fish should not become the basis of the diet, it is allowed to eat it no more than three times a week.
3. Gout should choose boiled or baked fish. Steam cutlets and meatballs are also allowed, but you cannot fry them, as this leads to the release of harmful substances, the level of cholesterol and uric acid rises.
4. Saltwater fish is allowed to be eaten from time to time, but not more than 100 g per week. Such an amount will provide the intake of nutrients, but will not harm health. It is important to combine fish with garnish correctly and avoid consuming foods rich in purines.

If a person decides to introduce this product into the diet, one should protect oneself from exacerbation of gout, which may be caused by an incorrect combination of dishes. It is better to eat fish with vegetables or cook fish soup from it, which is cooked in the second broth (the first must be drained, since it is very fatty).

Fatty fish should not be combined with cereals, as this increases the load on the stomach and can lead to a slowdown in the excretion of uric acid salts. When cooking, it is better to abandon spices and use salt to a minimum.

Despite the value of this product, it can be unsafe for gout. Many doctors agree that with gout, fish acts as a source of common vitamins, but practically does not bring benefits to the joints themselves. If a person can refuse a product, the doctor will help you choose a diet in such a way as to ensure that all the necessary substances are supplied to the body.

You can replace fatty fish with squid. This product contains fewer purines and a fairly large amount of essential substances.Shellfish are also allowed for gout, but in small quantities. Fish is good to eat with lemon and fresh herbs. These foods will lower purine levels and improve kidney function.

What kind of grass can rabbits have

Both regular and decorative rabbits can be fed with grass from the list below. That you knew what a particular plant looks like, all herbs with photos and short descriptions.

• Clover / Wild Clover
• Mouse peas
• Osot
• Shchiritsa
• Sorrel
• Sweet clover
• Burdock
• Tansy
• Quinoa
• Lucerne
• Dandelion
• Plantain
• Nettle
• Yarrow
• Wormwood

The best choice would be an edible rabbit herb such as alfalfa, clover, mouse peas, wheatgrass.Many of the herbs listed above are medicinal, for example, wormwood is useful for intestinal disorders, and also helps get rid of worms in rabbits.

Another good option for what kind of grass to feed rabbits is the tops of garden plants. Here is a list of what you can give to eared from your garden:

• Carrot tops
• Radish tops
• Turnip greens
• Brussels sprouts
• Turnip greens
• Strawberry Leaves
• Basil
• Jerusalem artichoke leaves
• Celery
• Spinach
• Savoy cabbage
• Parsley

Ornamental rabbits can also be given various salads, except for lettuce.We also recommend watching a video that tells how to grow grass for a domestic rabbit in winter (in a tray on the windowsill).

Grass for hay for rabbits

It is best to harvest soft grasses for hay before flowering, for example:

• Wheatgrass
• Young clover
• Meadow herbs
• Steppe forbs

Drying hay is best done in a well-ventilated area. But today there are many different types of hay for decorative rabbits in pet stores, so if you don’t need to save money, you can just go and buy.

Glycemic index of fish

For diabetics, a diet is made up of foods whose glycemic index does not exceed 49 units. Their list is extensive, which allows you to prepare dishes of various tastes on a daily basis. Food with an index from 50 to 69 units inclusive can become only a rare “guest” on the patient’s table. In case of remission, up to 150 grams is allowed, no more than three times a week.

There are a number of products with a dangerous (high) GI, which is equal to 70 units and above.Endocrinologists prohibit eating such food, because it provokes a sharp rise in the concentration of glucose in the blood. In some cases, it happens that the glycemic index increases – during heat treatment, when the consistency of the product changes. However, these rules do not apply for meat and fish. This also applies to seafood.

A number of foods have a GI of zero units – they are either protein foods or too fatty. Diabetics, especially those who are overweight, should exclude fatty foods from the diet, as they promote the formation of fatty deposits and contain an increased amount of bad cholesterol.

Fish with diabetes mellitus should be selected according to the following criteria:

• low calorie content;
• low glycemic index.

The GI table shows that any fish varieties have a zero index, this greatly simplifies the task of choosing it. Patients should eat lean fish.

Smelt – description, benefits and harms, calorie content, cooking methods.

Description
European smelt, or borage, is a fish of the Soryushkov family.It inhabits both salt and fresh water, in the basins of the Baltic, German and North seas, in the Onega and Ladoga lakes. Belongs to the category of valuable commercial fish. Up to 10-20 cm in size, weighing up to 350 g. It can live up to 12 years. It has an elongated body, silvery on the sides, with a brownish-green back and a white-yellow belly. Eats juveniles of other fish, eggs and zooplankton. Freshly caught fish of the spring catch has a cucumber smell. Smelt meat is tender and very tasty, caviar is considered a delicacy.It is eaten most often fried. It is also salted, smoked and frozen. This fish is very popular in St. Petersburg; in the spring, in her honor, on May 11, every year, Smelt Day is held.

Preparation methods
Traditionally, smelt is fried, it is also boiled, stewed, smoked (preferably a hot way of smoking), dried, salted, dried, pickled. It is added to soups, stewed in wine and cream, baked with vegetables, fried in egg batter, deep-fried (especially delicious deep-fried small fish), over charcoal and grilled, stuffed with mushrooms and vegetables, and homemade canned food.It goes well with potatoes and any vegetables and cereals.
The easiest way to cook smelt is to fry it in oil and lightly roll it in flour. Gourmets do not clean it of scales, do not gut it, like other fish, leave its head. Culinary experts advise nevertheless to clean and gut the fish before cooking. You can blot each fish with a paper towel before rolling in flour. It is this cooking method that makes the smelt juicy and greasy. They also eat it whole, without removing the bones.
When choosing a smelt, you need to pay attention to the smell – the aroma of a fresh cucumber indicates that the fish has been caught recently. Red gills are also indicative of freshness. Fresh fish scales shimmer in the light. When pressing on the fish, no pits should appear. If the carcasses are covered with mucus, they shine with fat, and the gills are faded – the fish is not fresh. Dull eyes indicate that the fish has already been frozen.

Use

Due to the high content of useful microelements, smelt is a useful and nutritious product.It is useful for cardiovascular diseases, for strengthening bones, teeth and joints and for the prevention of diseases of the musculoskeletal system and with a tendency to osteoporosis. Suitable for the diet of those who are losing weight – smelt is easily absorbed by the body and improves metabolism. This fish is good for baby food, again due to its rich content of nutrients.

Harm

Attention! Smelt caught in the Neva River is a health hazard! Because of the wastewater that gets into the river, fish contains substances hazardous to humans, for example, arsenic.

Smelt is contraindicated:

• with high cholesterol levels;
• with exacerbations of gastrointestinal diseases;
• with gout;
• with urolithiasis;
• children under 3 years old;
• people prone to allergic reactions.

Also, with caution should be used by pregnant and breastfeeding women.

Composition and calorie content
Smelt contains vitamins – A, D, B vitamins, minerals – potassium, sodium, magnesium, phosphorus, molybdenum, chlorine, fluorine, iron.
The calorie content of smelt is 102 kcal per 100 g of product.