Dietary control in gout is difficult and not always helps control the disease. Therefore, a combination of medication and diet can be the best way to treat it. In addition to drugs to treat inflammation and symptoms of gout attacks, there is also a drug to treat basic metabolic disorders called hyperuricemia (too much uric acid in the blood). Increased uric acid in the blood can occur when the body produces too much uric acid or when the kidneys do not filter enough uric acid.
Purine compounds, whether produced in the body or absorbed through foods rich in purines, can increase uric acid levels. When excess, uric acid crystallizes into crystals, accumulating in soft tissue and joints, causing typical pain in gout. To effectively control gout, the diet needs to focus on reducing uric acid in the body, while maintaining a reasonable weight.
The recommended diet is a low-purine diet. Avoiding purines completely is impossible, but you should try to limit them to the maximum. You can monitor and draw your personal limits on your purine intake, as well as identify which foods can make your condition worse. Reversal
Here are the foods rich in purines (to avoid):
Alcoholic beverages (all kinds).
Some types of fish, seafood and shellfish: anchovies, sardines, herring, snakehead fish, snakehead fish, scallops, salmon.
Some types of meat: Bacon, turkey, beef, pork belly and organs such as liver.
Foods containing average purine content (should be limited):
Meats: beef, chicken, duck, pork, ham
Seafood: crab, lobster, oyster, shrimp.
