Gout is a condition where there is an increase in uric acid in the body. The uric acid deposits in joints such as the toe, ankle, knee, elbow and fingers, which can be very painful. An acute attack of gout is when there is a very sudden inflammation and swelling of the joints, and usually only lasts a few days. Chronic gout is when there is constant inflammation which lasts for long periods of time. A diet low in purines, a substance which converts to uric acid in the body, can help reduce the risk of an attack of gout.
§ Drink plenty of fluids per day, about 2-3L (especially water). This helps flush out uric acid from the body.
§ Maintain a healthy body weight. If you are overweight, lose weight slowly as rapid weight loss could bring on an attack of gout.
§ Exclude the consumption of alcohol from the diet. Avoid alcohol entirely in an acute attack. If alcohol is to be consumed it should be in moderation, with red wine preferred over beer.
§ Foods to include in the diet to help manage gout:
ü Vitamin C: oranges, naartjies, kiwi, guava, apricots, strawberries, raspberries, mango, red and green peppers, broccoli, cauliflower, tomatoes
ü Vitamin D: low-fat or non-fat dairy products, eggs
ü Dairy protein: low-fat or non-fat options of milk, yoghurt and cheese (added benefit of being high in vitamin D)
ü Omega-3: vegetable oils (soybean, canola, rapeseed), flaxseed, flaxseed oil, soybeans, pumpkin seeds, walnuts, walnut oil
§ Eat small portions of red meat no more than 3 times per week. Chose chicken and fish instead of red meat.
§ Avoid foods high in purine, and chose foods with little or no purines instead (see table on next page).
§ Daily guidelines for a healthy diet
- Milk and yoghurt: 2-3 cups (low-fat or non-fat)
- Cheese: 30g (1 matchbox)
- Eggs: 3-4 per week
- Meat, fish and poultry (lean): 90g (3 matchboxes)
- Vegetables: 3 or more servings (1 serving= ½ cup)
- Fruit: 2-3 portions
- Bread, cereals and starches: 6-11 servings per day
- Fats and oils: 2-3 teaspoons per day
FOODS GROUPED ACCORDING TO PURINE CONTENT
Group 1: Foods high in purines
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Group 2: Foods with moderate purine content
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Group 3: Foods with little or no purines
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Foods in this group should be avoided from the diet of a patient suffering from gout
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Foods in this group may be consumed in moderation
Per day
= ½ cup of vegetables
= 90g meat, chicken, fish
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Foods in this group may be used daily
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× Anchovies
× Bouillon, broth, consommé
× Poultry: goose, partridge
× Gravy
× Organ meats: brains, heart, kidney, sweetbreads
× Processed meats: bacon, viennas, Russians, ham
× Fish: mackerel, sardines, haddock, herring, salmon
× Shell fish: shrimp, prawns, mussels, clams, scallops, lobster, roe
× Stock and stock cubes e.g. oxo
× Yeast
× Yeast and meat extracts e.g. Bovril, marmite, Vegemite
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Meat, chicken and fish (except those in group 1)
Vegetables
§ Asparagus
§ Beans
§ Cauliflower
§ Lentils
§ Mushrooms
§ Peas
§ Soya
§ Spinach
Oats and oat meal
Whole-grain products e.g. bread, pasta, flour
Avoid these foods during an acute (sudden) attack of gout
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ü Bread: brown or white
ü Butter, margarine and oils #
ü Cakes, cookies, puddings #
ü Cereals and cereal products
ü Cheese #
ü Chocolates and sweets #
ü Coffee and tea
ü Crackers
ü Custard #
ü Eggs
ü Fruit
ü Ice-cream #
ü Jelly
ü Milk and cream #
ü Nuts, olives, pickles
ü Pasta, noodles, rice, potatoes, samp
ü Popcorn
ü Salt, vinegar and herbs
ü Sugar #
ü Vegetables (except those in group 2)
# Recommended in moderation because of high energy content (chose low-fat or non-fat options)
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