What foods and drinks can trigger gout flare-ups during the holiday season. How does turkey consumption affect gout symptoms. What are the best dietary practices for managing gout during festive meals. How can individuals with gout enjoy holiday feasts while minimizing risk of attacks.

The Link Between Turkey Consumption and Gout

Turkey, a staple of many holiday meals, does contain purines, which can contribute to gout flare-ups. However, it’s important to note that turkey has fewer purines than red meat. This doesn’t mean individuals with gout need to completely avoid turkey, but rather should be mindful of portion sizes.

How much turkey can someone with gout safely consume? While individual tolerances may vary, a general guideline is to limit turkey intake to a single moderate serving, typically around 3-4 ounces. This allows individuals to enjoy the traditional holiday fare without significantly increasing their risk of a gout attack.

High-Purine Foods to Watch Out For During Festive Meals

While turkey may be a moderate concern, there are other holiday foods that pose a higher risk for gout sufferers:

• Red meats (beef, ham)
• Meat-based gravies
• Certain seafoods (anchovies, sardines, mussels, tuna)
• Alcohol, especially beer
• Sugary soft drinks

Why are these foods problematic? Foods high in purines lead to increased production of uric acid in the body. In individuals with gout, this excess uric acid can crystallize in the joints, causing painful inflammation and swelling.

The Role of Alcohol in Gout Flare-Ups

Alcoholic beverages, particularly beer, have long been associated with gout attacks. But why is alcohol so problematic for gout sufferers?

1. Alcohol increases uric acid production in the body
2. It impairs the kidneys’ ability to excrete uric acid
3. Alcoholic beverages are often high in purines themselves
4. Alcohol can lead to dehydration, which concentrates uric acid in the blood

What can gout sufferers do if they want to enjoy a holiday drink? Moderation is key. If choosing to drink, opt for wine over beer, and be sure to drink plenty of water to help flush out uric acid. It’s also wise to consult with a rheumatologist about safe alcohol consumption levels based on individual gout severity and overall health.

Navigating Holiday Meals: Strategies for Gout Management

How can individuals with gout enjoy holiday feasts while minimizing their risk of a flare-up? Here are some practical strategies:

• Focus on filling your plate with low-purine options like vegetables and whole grains
• Choose small portions of higher-purine foods
• Stay well-hydrated with water or other non-alcoholic, non-sugary beverages
• Consider taking preventive medication as prescribed by your doctor before high-risk meals
• Balance indulgences with periods of stricter adherence to a gout-friendly diet

By implementing these strategies, gout sufferers can participate in holiday celebrations without excessive worry about triggering an attack.

The Importance of Portion Control in Gout Management

While the types of food consumed play a significant role in gout management, portion size is equally crucial. Why does portion control matter so much for gout sufferers?

Consuming large portions, even of moderate-purine foods, can overwhelm the body’s ability to process and excrete uric acid efficiently. This sudden influx of purines can trigger a gout attack, even if the individual foods themselves are not considered high-risk.

How can one practice effective portion control during holiday meals?

• Use smaller plates to naturally limit portion sizes
• Fill half the plate with vegetables before adding proteins or starches
• Take time between helpings to assess hunger levels
• Be mindful of hidden calories in sauces, gravies, and dressings

By being conscious of portion sizes, individuals with gout can enjoy a wider variety of foods while still managing their condition effectively.

The Role of Hydration in Preventing Gout Attacks

Proper hydration is a critical, yet often overlooked, aspect of gout management. How does staying hydrated help prevent gout flare-ups?

Adequate fluid intake, particularly water, helps the kidneys flush excess uric acid from the body. This reduces the likelihood of uric acid crystallization in the joints, which is the primary cause of gout pain and inflammation.

What are some effective strategies for staying hydrated during holiday celebrations?

• Start the day with a large glass of water
• Alternate alcoholic drinks with water or other non-alcoholic beverages
• Flavor water with slices of lemon, lime, or cucumber for variety
• Set reminders on your phone to drink water regularly throughout the day

By prioritizing hydration, individuals with gout can significantly reduce their risk of holiday-induced flare-ups.

Understanding the Genetic Component of Gout

While diet plays a crucial role in gout management, it’s important to recognize that gout has a strong genetic component. What does this mean for individuals diagnosed with gout?

Genetic factors can influence how efficiently the body processes and excretes uric acid. Some individuals may be predisposed to producing more uric acid or have difficulty eliminating it effectively, regardless of their diet.

How does this genetic component impact gout management?

• It underscores the importance of working closely with a rheumatologist
• Medication may be necessary even with strict dietary control
• Family history can help identify individuals at higher risk
• Genetic testing may provide insights into personalized treatment approaches

Understanding the genetic basis of gout can help individuals and their healthcare providers develop more effective, personalized management strategies.

The Impact of Body Weight on Gout Risk

Body weight is a significant factor in gout risk and management. How does excess weight contribute to gout?

Excess body weight, particularly around the abdomen, is associated with higher levels of uric acid in the blood. This increased uric acid production puts individuals at greater risk for gout attacks.

What strategies can help individuals manage their weight to reduce gout risk?

• Focus on a balanced diet rich in fruits, vegetables, and whole grains
• Engage in regular physical activity, as approved by a healthcare provider
• Practice mindful eating, especially during holiday meals
• Consider working with a registered dietitian for personalized nutrition advice

By maintaining a healthy body weight, individuals can significantly reduce their risk of gout attacks and improve overall management of the condition.

The Role of Stress in Gout Flare-Ups

While diet and genetics are well-known factors in gout management, the impact of stress is often overlooked. How does stress contribute to gout flare-ups?

Stress can lead to increased inflammation in the body, which may exacerbate gout symptoms. Additionally, stress often leads to poor dietary choices and disrupted sleep patterns, both of which can trigger gout attacks.

What are some effective stress management techniques for individuals with gout?

• Practice mindfulness meditation or deep breathing exercises
• Engage in regular physical activity, as approved by a healthcare provider
• Maintain a consistent sleep schedule
• Consider talking to a mental health professional for additional support

By incorporating stress management techniques into their overall gout management plan, individuals can potentially reduce the frequency and severity of flare-ups.

The Importance of Consistent Medication Adherence

For many individuals with gout, medication is a crucial component of their management plan. Why is consistent medication adherence so important?

Gout medications work to either reduce uric acid production or increase its excretion from the body. Consistent use helps maintain stable uric acid levels, reducing the risk of crystal formation and subsequent gout attacks.

What strategies can help improve medication adherence?

• Use pill organizers or smartphone apps to track medication schedules
• Set alarms as reminders for medication times
• Discuss any side effects or concerns with a healthcare provider promptly
• Educate family members about the importance of medication adherence

By prioritizing consistent medication use, individuals with gout can significantly improve their long-term outcomes and quality of life.

The Role of Regular Exercise in Gout Management

While it’s important to be cautious during acute gout attacks, regular exercise plays a vital role in overall gout management. How does exercise benefit individuals with gout?

Regular physical activity helps maintain a healthy body weight, reduces inflammation, and improves overall cardiovascular health. These factors collectively contribute to better gout management and reduced risk of flare-ups.

What types of exercises are generally safe and beneficial for gout sufferers?

• Low-impact activities like swimming or cycling
• Gentle strength training exercises
• Yoga or tai chi for flexibility and stress reduction
• Walking, when not experiencing an acute attack

It’s crucial to consult with a healthcare provider before starting any new exercise regimen, especially for individuals with gout. They can provide personalized recommendations based on overall health status and gout severity.

The Importance of Regular Medical Check-ups

Regular medical check-ups are crucial for effective gout management. Why are these appointments so important?

Routine check-ups allow healthcare providers to monitor uric acid levels, assess the effectiveness of current treatments, and make necessary adjustments to the management plan. They also provide an opportunity to discuss any concerns or new symptoms.

What should individuals expect during a gout check-up?

• Blood tests to measure uric acid levels
• Physical examination of affected joints
• Discussion of recent symptoms or flare-ups
• Review of current medications and potential adjustments
• Guidance on lifestyle modifications if needed

By maintaining regular contact with their healthcare provider, individuals with gout can ensure their management plan remains effective and up-to-date.

The Potential Impact of Comorbidities on Gout Management

Gout often coexists with other health conditions, known as comorbidities. How do these comorbidities affect gout management?

Common comorbidities like diabetes, hypertension, and kidney disease can complicate gout treatment. These conditions may limit medication options or require careful balancing of multiple treatment plans.

What strategies can help manage gout in the presence of comorbidities?

• Coordinate care between different healthcare providers
• Be aware of potential drug interactions
• Prioritize lifestyle modifications that benefit multiple conditions
• Monitor overall health markers closely

By taking a holistic approach to health management, individuals can effectively manage gout alongside other chronic conditions.

The Role of Patient Education in Gout Management

Patient education plays a crucial role in successful gout management. Why is understanding the condition so important for patients?

Informed patients are better equipped to make lifestyle choices that support their gout management. They’re also more likely to adhere to treatment plans and recognize early signs of flare-ups.

What are some key areas of patient education for gout?

• Understanding the causes and triggers of gout
• Recognizing early symptoms of a gout attack
• Learning about dietary modifications and their impact
• Understanding the importance of medication adherence
• Knowing when to seek medical attention

By investing time in patient education, healthcare providers can empower individuals to take an active role in managing their gout effectively.

The Potential of Emerging Treatments for Gout

While current gout treatments are effective for many patients, research into new therapies continues. What are some promising areas of gout treatment research?

Emerging treatments focus on novel ways to reduce uric acid levels or manage inflammation. These include new medications targeting specific enzymes involved in uric acid production, as well as biologics that modulate the immune response.

What potential benefits could these new treatments offer?

• More effective uric acid reduction
• Fewer side effects compared to current medications
• Better management of treatment-resistant gout
• Potential for personalized treatment based on genetic factors

While these treatments are still in development, they offer hope for improved gout management in the future. Patients should stay informed about new developments and discuss potential new treatment options with their healthcare providers.

Food and Beverages That Can Trigger Gout

By Dr. Rock Positano
 and Dr. Allan Gibofsky

With the holiday season upon us, it’s important for people suffering from Gout to be aware of the risks associated with traditional meals served at Thanksgiving and during the holidays. Gout flare-ups are especially true this time of year as people tend to consume larger portion sizes than usual.

“People are more likely to eat and drink alcohol in excess during the holiday season, and the next thing you know, your knee, ankle, or big toe starts throbbing in the middle of the night,” says Dr. Rock G. Positano, Founder and Director of the Non-surgical Foot and Ankle Service and the Joe DiMaggio Sports Medicine Center at HSS. ”You get out of bed and your foot is red, hot, swollen and you can’t place any weight on it.”

Gout is a form of inflammatory arthritis that is genetic in nature, and results from an excess of uric acid (a chemical that is created as the body breaks down certain substances in food called purines) in the blood. In people with gout, uric acid crystallizes in the joints causing painful attacks in the affected body part – often, initially, a big toe, but other joints such as the ankle, foot or knees, may also be susceptible.

“In 85 to 90% of first attacks, a single joint is usually involved with the big toe being the most commonly affected site,” says HSS rheumatologist, Dr. Allan Gibofsky.

The following is a guide so that when you gather with friends and family for a festive meal, you will be aware of the foods and beverages that have high amounts of purine in them and can increase risk.

Meat

While it may be the centerpiece of your meal, turkey does contain purines, although not as much as red meat. This doesn’t mean you should avoid eating turkey necessarily, but it’s recommended to limit portion size. Meat gravies are also a high source of purines. In addition, be aware that other popular meats such as beef and ham also contain significant amounts of purine. These foods can become even more risky when consumed in large portions.

Anchovies, sardines, herring, mussels, tuna, codfish, scallops, trout, and haddock are high in purines. “Most shellfish have high to moderate purine content so try and limit intake to 1 serving (2-3 oz) or less to prevent it from becoming a high purine food,” says Dr. Gibofsky

Alcoholic beverages

Liquor, and especially beer, has long been linked to gout attacks. Uric acid in the blood increases with alcohol consumption, which can activate gout symptoms. “Hyperuricemia has been reported in 2 – 18 percent of the population and there is a strong correlation with body weight, height, age, blood pressure and alcohol intake,” says Dr. Gibofsky. “Increasing water intake will not only reduce the after effects of alcohol, but increase uric acid excretion and decrease the likelihood of uric acid crystallization in the kidneys and soft tissues.”

Soft Drinks

“During the holidays it is especially challenging for people suffering with gout to manage their diet given all of the tempting food options around us” says Laura Gibofsky, a Registered Dietitian at HSS. ” The best way to prevent a flare up this time of year is to be aware of the foods that trigger symptoms and to not consume in excess, look for grains, fruits, and healthy vegetables, and consult with your rheumatologist on what may be the appropriate serving size of high purine foods based on your condition” she added.

Reviewed on August 7, 2020.

Dr. Rock G. Positano is nationally known for his non-surgical approach for the treatment of foot disorders. He serves in the capacity of Founder and Director of the Non-surgical Foot and Ankle Service and the Joe DiMaggio Sports Medicine Center at HSS. 

Dr. Allan Gibofsky is an attending rheumatologist at Hospital for Special Surgery and has conducted extensive research on Systemic Lupus Erythematosus and Rheumatoid Arthritis. 

Laura Gibofsky, MS, RD, CSP, CDN, is a dietitian at Hospital for Special Surgery.

Originally posted on November 21, 2016

Topics: Featured, Orthopedics, Rheumatology

Tags: gout, inflammatory arthritis

The information provided in this blog by HSS and our affiliated physicians is for general informational and educational purposes, and should not be considered medical advice for any individual problem you may have. This information is not a substitute for the professional judgment of a qualified health care provider who is familiar with the unique facts about your condition and medical history. You should always consult your health care provider prior to starting any new treatment, or terminating or changing any ongoing treatment. Every post on this blog is the opinion of the author and may not reflect the official position of HSS. Please contact us if we can be helpful in answering any questions or to arrange for a visit or consult.

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4 Foods and Drinks Gout Patients Should Avoid

Research has shown that losing weight and increasing water intake can help reduce gout symptoms. However, there is another way patients with gout can reduce their symptoms: avoiding certain types of foods and drinks that can trigger flares.

Research has shown that losing weight and increasing water intake can help reduce gout symptoms. However, there is another way patients with gout can reduce their symptoms: avoiding certain types of foods and drinks that can trigger flares.

When dispensing gout medications such as colchicine, pharmacists can take the opportunity to educate patients about common dietary triggers of gout.

Here are a few examples of food and drinks that may worsen gout symptoms:

1. Certain meat

Meat, especially organ meat, should be avoided if possible, as it is rich in purine.

Purine compounds can raise uric acid levels, which then build up in the joints and cause painful gout symptoms.

Examples of meats that gout patients should avoid are bacon, turkey, goose, veal, venison, and organ meats such as liver, kidneys, or sweetbreads.

Meatlovers should try to stick to chicken and duck, instead. In addition, leg meat is a preferred option over breast meat with skin.

2. Certain seafood

Cutting back on seafood during a gout flare-up can be helpful. Even during remission, certain seafood intake should be limited.

Previous research has suggested that patients with gout should avoid shellfish, anchovies, sardines, herring, mussels, scallops, codfish, trout, tuna, and haddock.

Shrimp, lobster, eel, and crab are safer seafood choices for patients with gout.

3. Vegetables and fungi high in purines

Asparagus, cauliflower, spinach, and mushrooms are high in purines, so patients with gout should not consume large amounts of these foods.

However, patients tend to be able to excrete purines from vegetables better than they do from meat, so consumption of these vegetables and fungi does not have to be as limited as meat intake.

4. Alcohol

In terms of drinks, alcohol is known to be high in purine, so experts recommend that gout patients avoid all types of alcoholic beverages.

Nevertheless, beer is specifically cited as an alcohol to avoid because it increases patients’ uric acid levels and reduces the body’s ability to clear the substance from its system.

If a patient must consume alcohol, then the best option is wine, according to clinical guidelines. Abstaining from alcohol entirely is advised during gout flare-ups.

Other drinks like sugary sodas and fruit drinks should also be avoided because the body reacts to these beverages by stimulating uric acid production.

What Gout Patients Should Eat and Drink:

Low-fat dairy foods, complex carbohydrates, coffee, and fruits (especially citrus) are more healthful alternatives for patients with gout.

In addition, drinking plenty of fluids from a variety of sources such as water, non-sweetened juice, tea, and coffee is beneficial.

The Mayo Clinic provided this example of a good diet for a patient with gout:

Breakfast

– Whole-grain, unsweetened cereal with skim or low-fat milk

– 1 cup fresh strawberries

– Coffee

– Water

Lunch

– 2 ounces of roasted chicken breast slices on a whole-grain roll with mustard

– Mixed green salad with balsamic vinegar and olive oil dressing

– Skim or low-fat milk

– Water

Afternoon snack

– 1 cup fresh cherries

– Water

Dinner

– 3 to 4 ounces of roasted salmon

– Roasted or steamed green beans

– ½ cup whole grain pasta with olive oil and lemon pepper

– Water

– Low-fat yogurt

– 1 cup fresh melon

– Caffeine-free beverage, such as herbal tea

benefits and harms for the body of men, women and children

The history of the turkey in nutrition

Turkey is the largest poultry after ostriches. An adult turkey can weigh up to 35 kilograms. Although turkeys are chickens, they are still able to fly, so poultry have their wings clipped.

The turkey, as a poultry, is descended from the wild turkey. She was domesticated in the New World long before the discovery of America. Then the bird was brought to Spain, hence the outdated name “Spanish chickens”. And in English, the name “Turkish chickens” was fixed when the turkey spread to other countries. Now the USA is considered the leader in the production of turkey meat.

In addition to meat, the turkey provides eggs, down and feathers. Large beautiful feathers are used in decorations, garlands, and down as stuffing. The droppings of these birds are considered good fertilizer.

Domestic turkeys quickly get used to people, become attached to those who care for them, and can follow on their heels. They also lend themselves to simple training and even perform in the circus.

Turkey composition and calories

9 0017 0.14 g

Calories per 100 g	144 kcal
Proteins	21. 6 g
Fats	5.6 g
Carbohydrates

Benefits of turkey

Turkey meat contains little fat, but more methionine than other types of meat. This keeps the liver healthy and does not overload it with heavy fats. Also, a large amount of lysine, reduces the load on blood vessels and the heart. Lysine normalizes cholesterol levels, the excess of which provokes atherosclerosis. The lack of lysine leads to fatigue, reduced immunity.

A lot of phospholipids in turkey. They are necessary for the construction of all cells, the transfer of fatty acids, cholesterol.

Adequate dietary intake of phospholipids reduces the risk of cholesterol gallstones.

Although there is less phosphorus in turkey than in fish, it still wins in terms of the amount of this trace element in other types of meat. Phosphorus is essential for bone growth and joint health.

Turkey is rich in selenium, copper, potassium. Copper is involved in the absorption of iron, and selenium helps the immune system work better.

There are many different amino acids in the meat of this bird. Tryptophan helps with insomnia, has an antidepressant effect. Threonine is involved in the synthesis of collagen and elastin, in protein and fat metabolism, stimulates the immune system and helps the liver, preventing the deposition of fat in it.

Harm of turkey

– It is undesirable to use turkey for people with kidney failure and gout. Although turkey meat contains much less purines than chicken – only 50 mg, in large quantities this can be harmful. It is from purines that uric acid is formed, which is deposited in the form of salts and provokes an exacerbation of the disease, says gastroenterologist, Ambassador of the ProDoctors service Inna Mazko.

Some researchers allow extremely limited consumption of boiled turkey 1 – 2 times a week, even with urolithiasis and gout. But it’s best to check with your doctor before including turkey in your diet.

Medical uses of turkey

Turkey meat has little connective tissue, unlike meat from other animals. Thanks to this, the protein of turkey meat is better absorbed.

Due to this property, as well as low fat content, turkey is considered a dietary food. It is well suited for those who cannot eat fatty foods, as well as for those who want to reduce weight. Turkey is also useful for food allergies to cow’s milk protein (cross beef), chicken eggs or chicken meat. Turkey meat successfully replaces these products when they are intolerant.

In a Spanish book on the history of the country, the author mentions the use of turkey as a remedy by the Aztecs. They cooked a strong poultry broth for the sick person if the person’s stomach was upset.

Cooking uses of turkey

Turkey meat is excellent in taste. The breast contains practically no fat, and the legs are close to red meat in their composition – they are more satisfying and softer.

Turkey is stewed, broths are boiled, baked, sausages and ham are made.

Oriental cuisine even uses the skin as one of the barbecue ingredients. Turkey fat replaces frying oil.

Stewed Turkey with Apples and Onions

At first glance, the dish seems exotic, but almost everyone likes its taste. Malic acids make meat tender. Sweet and sour varieties of apples are more suitable

Photo: globallookpress.com

Mix oil, soy sauce in a bowl. Cut the meat into small cubes or strips and marinate.

At this time, wash the apple and onion. Remove the core from the apple and cut into cubes.

Fry the onion rings in a tablespoon of oil until golden brown. Add the turkey to it along with the marinade and fry for several minutes over high heat, stirring occasionally.

Reduce heat, add apples, spices and salt to the meat and simmer covered for 10-15 minutes.

Christmas Turkey

Complicated traditional holiday dish. But its taste is worth the effort. According to this recipe, you can bake not only a whole carcass, but also thighs and breasts separately. Ingredients can be reduced and replaced with others, but you get a different dish

Photo: globallookpress.com

900 16

Turkey carcass	4 kg
Salt	210 g
Brown sugar (cane)	140 g
Peppercorns	10 pcs.
Rosemary, sage, thyme (dried + 1 sprig each fresh)	1 tbsp. spoon each
Olive or sunflower oil	2 tbsp. spoons
Butter	50 g
Apple	1 pc.
Orange	2 pcs.
Mandarin	2 pcs.
Onion	1 pc.

If the turkey is frozen, thaw the bird in the refrigerator first and drain the water. Wash the carcass and pat dry.

Make a marinade: boiled water can be used, but pre-boiled and strained vegetable broth (from carrots, onions, bay leaves) is much tastier.

Boil water or broth (2 liters), add dry rosemary, thyme, sage, sugar and salt and pepper. After boiling, cook for a few minutes and cool.

After cooling, immerse the turkey breast side down in the marinade. It is good to put oppression on the carcass. Cover with a lid or cling film. Marinate for about 6 – 7 hours in the refrigerator, it is better not to overdo it, otherwise the meat will be tougher.

On the day of roasting, remove the bird from the marinade, rinse under water. Prepare fruits and vegetables with which we will stuff the turkey. Cut the apple, orange and onion into quarters. Pierce tangerines with sprigs of fresh rosemary and thyme. Citrus fruits do not need to be peeled.

Lay the turkey on a baking sheet, breast side up, tying the legs together. Place a rack on a baking sheet first. It is necessary that the bird does not touch the bottom, otherwise the skin will get wet. Pour water into the bottom so that it is covered by 1 finger. Put onion, apple, orange, tangerines inside the bird, spread the excess around. Brush the breast with olive oil.

Place in the preheated oven on the bottom rack, covered with foil. Immediately reduce the temperature to 180. Periodically open and water the bird with juice.

Roasting time depends on the weight of the turkey. 1 kg of meat – 40 minutes. In the last hour, remove the foil, spread the butter on top of the breast and bake. Continue pouring juice.

Cover with foil for half an hour before serving to enhance the flavor of the meat. Next, cut the bird into portions.

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How to select and store a turkey

Turkey meat is pinkish in color, thigh meat may be red. When pressing with a finger on the meat, the dent should quickly disappear.

If you choose a whole bird, then its skin should be elastic and smooth, not slippery. A good turkey weighs 5-10 kilograms. The big bird is older and wiry. The smaller one is less nutritious because the bird is still young. The best time to buy a turkey is autumn, when birds are most often slaughtered.

It is more difficult to choose a frozen bird – it cannot be examined and felt. Choose meat from a trusted manufacturer, with a normal expiration date and whole packaging.

Chilled meat will keep for 2-3 days in the refrigerator. A turkey will keep in the freezer for several months, but no more than 1-2 is better.

What are purines? Purines in foods

What are purines, where are they found, and why is it important to know? When and for what purpose is a low purine diet prescribed?

Purines are natural substances that are found in all cells of our body and in almost all foods. Purines are built into the chemical structure of our genes, plant and animal genes. Relatively few foods, however, contain concentrated amounts of purines.
For the most part, this is a protein food – organ meats, fish and seafood (mackerel, herring, sardines and mussels), as well as yeast.

Purines – uric acid – gout

When cells die, purines are destroyed. And not just destroyed, but at the same time form uric acid. This is a normal process, even beneficial to the body. The benefit of uric acid is that, acting as an antioxidant, in normal amounts it protects our blood vessels.

According to medical standards, the level of uric acid in the blood of men should be 3.4-7.0 mg per 100 ml of blood, and for women – 2.4-5.7 mg per 100 ml.

However, the level of uric acid in the blood and other parts of the body can become too high for various reasons. The main reason is kidney problems. Since our kidneys are responsible for keeping this level balanced, their unhealthy results in an excessive accumulation of uric acid in various parts of the body – tendons, joints, the kidneys themselves, and other organs. This accumulation of uric acid crystals is called gouty arthritis, or simply “gout”. And with this problem, nutritionists advise reducing the consumption of purine-containing foods.

Diets low in purine foods are often prescribed in the treatment of obesity and kidney and bladder stones, which are also caused by excessive accumulation of uric acid in body tissues.

Purines in foods

The average daily diet for healthy adults should contain approximately 600-1,000 milligrams of purines.

Recent studies have shown that the effect of plant purines on the risk of gout and kidney stones is very different from that of animal purines. And the latter are heterogeneous: purines from meat and fish act completely differently than purines from dairy products.

Purines from meat and fish significantly increase the risk of gout, while purines from vegetables have little or no effect on it. Dairy products also increase the risk, but only slightly.

In the case of gout, especially in flare-ups or in severe cases, a nutritionist will advise reducing the daily dose of purines to 100-150 mg. To understand what we are talking about, you need to know that 3 servings of some foods can contain up to 1000 milligrams of purines. What foods are high in purines? These products include: anchovies, herring, kidneys, liver, mackerel, meat extracts, minced meat, mussels, sardines, yeast.

Low purine diet = no more than 150 mg of purines in foods per day. It is prescribed for gout and other disorders of purine metabolism in the body.

Purine content of foods

Food processing and purines

It turns out that purines care how we prepare them. Research in this area has shown that they undergo certain changes in the mode of boiling and boiling. This is especially true for products such as meat, offal, fish and mushrooms.

There is evidence that many foods, when heated, cause an increase in the concentration of uric acid in the body. This applies in particular to broths, especially meat and especially long-term cooking (2 hours).

However, there are other studies showing that cooked food reduces purine risk, while raw food increases it. But only on condition that you drain the water in which you cook.

Along with the general advice to limit purine foods for gouty arthritis, there are other practical tips:

– Drain the water in which you cook meat, refuse to cook broths (chicken, meat, fish and mushrooms).

– Do not eat raw vegetables such as asparagus or green peas, with diagnosed gout, it is better to cook them (even without exacerbation).

– It is recommended to refrain from vegetable broths and soups during an exacerbation (meaning purine-containing vegetables).