Acute, intense joint pain, often occurring in the great toe or a finger, may be the first manifestation of a gout attack. The pain is usually associated with redness, local swelling and warmth... Gout is an inflammatory reaction caused by the deposition of uric acid crystals in a joint. These crystals appear because of overproduction or underelimination of uric acid. Food may play a role in gout attacks. People with gout should follow these measures:
Avoid some foods
Some foods contain purines, which the body transforms into uric acid. Thus purine-rich foods should be avoided:
- beef bouillon substitutes (Oxotm), Bovriltm), etc.);
- heart, liver, kidneys;
- veal sweetbreads.
Limit your intake of certain foods
Other purine-rich foods should also be eaten in moderation. These foods should NOT be eliminated from your diet, but you should eat them in moderate amounts:
- Seafood: crab, lobster and oysters;
- Soups made of meat stock;
- Vegetables: asparagus, mushrooms, cauliflower, spinach and peas;
- Cereals: whole-grains, oat flour, wheat germ, bran germ;
- Legumes: beans and lentils;
- Meat and poultry.
- Freshwater and saltwater fish;
Accumulation of uric acid in the kidneys can cause "kidney stones". If you drink liberally, uric acid will be diluted and easier to eliminate!
Control your weight
Obesity can reduce renal uric acid elimination and promote gout development. If you need to lose some weight, talk to your dietician who will suggest ways to modify your diet. Once you reach your healthy weight, try to maintain it by eating balanced meals.
Limit alcohol consumption
Alcohol can increase blood uric acid levels. Limit your alcohol intake.
Always watch your diet: it has a strong impact on your health!
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The patient information leaflets are provided by Vigilance Santé Inc. This content is for information purposes only and does not in any manner whatsoever replace the opinion or advice of your health care professional. Always consult a health care professional before making a decision about your medication or treatment.