Gout is a type of rheumatoid arthritis caused when purines found in foods that cause gout are broken down by the body into uric acid. This chemical is not harmful itself, and is usually filtered by the kidneys, but consumption of high amounts of foods that cause gout can cause elevated levels of uric acid, a condition called hyperuricemia. When the levels of uric acid in the blood get to be too high, sharp crystals of uric acid can accumulate between joints and cause the inflammation known as gout.
Generally, foods that cause gout are high in fat, and sufferers of gout are recommended to consume less than 30% of their calories from fat. Some foods that cause gout due to their high purine counts are fish, poultry, pork and beef. Other foods that cause gout more frequently are organ meats, such as kidney, heart, and liver, because they contain the highest concentration of purines. Some foods that cause gout do not actually contain meat, but are derivatives of meat, such as broths, fish roe, and bouillon.
In addition, foods that cause gout also include dairy products that are high in fat, such as whole milk, cheese, ice cream, and butter. Soy products can be used as a substitute for dairy products in these cases. Also, some foods that cause gout are vegetables, such as spinach, mushrooms, cauliflower, peas, asparagus, lentils, and beans. Yeast is also a food that causes gout, and by extension beer is also a food that causes gout since it is made from yeast.
Poor kidney function can also be a contributing factor to gout, since the kidneys normally filter out uric acid from the blood stream. In addition to avoiding foods that cause gout, patients should drink plenty of water, and eat foods such as tofu, olive oil, and nuts to help reduce uric acid levels in the bloodstream. Foods rich in complex carbohydrates, such as vegetables, fruits, and whole grains may also ease symptoms of gout. In addition, anti-inflammatory medication combined with a weight loss plan and a diet low in foods that cause gout can alleviate symptoms.
Source by Arturo Ronzon