Gout is an inherited disease mostly occurring in males and is due to an abnormal uric acid metabolism. The uric acid level in the blood is high and there is deposition of uric acid salts in the cartilages (soft bones) of the joints. There are recurrent attacks of pain and swelling of the joints, frequently the joint of the big toe, but other joints may also be affected. Only 5-10 per cent of women suffer from gout. In such cases gout seldom manifests before menopause. The incidence of kidney diseases in gouty patients is very high. Kidney stones in gouty patients and members of their family are also a common occurrence. The stones are mostly of uric acid.

Gout Diet

The source of uric acid is food with a high purine content such as meat, especially glandular meat like liver, pancreas and kidney, fish like herring, salmon and sardine. Anyone with a family history of gout should avoid these at all times. Foods of moderate purine content like meat (other than glandular), chicken, lobster, prawn, fish like Pomfret, vegetables like brinjal, cauliflower, spinach, peas and all kinds of beans, asparagus, mushrooms, all dais, fruits like ahiakoo and custard apple should be avoided during a gouty attack. They should be taken in moderation otherwise.

All cereals, milk and milk products, eggs, sugar and sweets, fruits and vegetables other than the ones mentioned above can be consumed liberally at all times.

Obese persons are more prone to gout. The body weight should be reduced to normal not only to prevent recurrence of gout but also to prevent changes in the weight-bearing joints that occur in the obese.

Fat consumption should be restricted partly because its ingestion tends to cause retention of urates by the kidney, and partly to prevent obesity.

During an attack of gout the main source of energy should be from carbohydrates for its ‘protein sparing effect’, which reduces the endogenous protein breakdown.

Liberal fluids should be taken to ensure a daily excretion of about 2,000 ml of urine. Tea and coffee do contain purines, but they are not converted by the body into uric acid. So, about 2 or 3 cups a day are permitted.

Usually, gouty patients tolerate white wine or whisky, but not beer or red wines.

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