Gout is a metabolic disease in which too much uric acid accumulates in the blood. Crystals of uric acid are formed, which are deposited in various parts of the body, especially in joints, bursae, tendons and internal organs. These deposits often lead to painful joint inflammation, which can lead to joint damage if left untreated. Crystals can also be deposited in the internal organs, which can cause pronounced functional disorders in the kidneys, for example. Nutrition plays a major role in gout, as the right food can influence the uric acid content.
Why can a diet trigger an attack of gout?
With gout, the uric acid content in the blood plays an important role. Different foods have different effects on the uric acid level. Especially foods of animal origin promote the production of uric acid in the body, which increases the uric acid level in the blood.
Uric acid is excreted via the kidneys and is inhibited when alcohol is consumed. That means that alcohol, animal food such as meat, sausage, fish and interior have a negative effect on the uric acid level. They increase the risk of gout.
Pulses, cabbage and Brussels sprouts also promote the development of gout. One speaks with the mentioned and the animal food of purine-rich food. Purines from food are converted to uric acid in the body and increase this accordingly.
With the ketogenic diet, animal fats and legumes are on the menu, so that the risk of developing gout increases in the long term. Similarly dangerous is the high content of animal fats in the Atkins diet, which is not suitable for gout patients. Diets with a purine-rich diet can cause an attack of gout and should be strictly avoided.
How can you prevent an attack of gout?
Prohibited foods in gout and diet
- Fillet of beef: purine 46mg – uric acid 110mg
- Roast pork: purine 48mg – uric acid 115mg
- Pork liver: purine 216 – uric acid 515mg
- Turkey escalope, raw: purine 50mg – uric acid 120mg
- Liver sausage: purine 69mg – uric acid 165mg
- Pork ham, raw: purine 84mg – uric acid 200mg
- Turkey: purine 63mg – uric acid 150mg
- Herring: purine 88mg – uric acid 210mg
- Sardine: purine 144mg – uric acid 345mg
- Plaice: purine 39mg – uric acid 93mg
- Potato: purine 6mg – uric acid 15mg
- Paprika, red: purine 6mg – uric acid 15mg
- Asparagus: purine 10mg – uric acid 25mg
- Peas, green: purine 40mg – uric acid 95mg
- Beer: purine 5mg – uric acid 13mg
- Wine: purine 0mg – uric acid 0mg
