GOUT

Question 1

Gout definition

Answer 1

A painful inflammatory arthritis caused by excess uric acid in the blood, leading to uric acid crystal deposits in joints.

Prevalence: Affects ~4.5% of Australians, often associated with CKD.

Question 2

Gout Nutrition Interventions

Answer 2

1. Weight Management:
   Weight loss recommended for overweight/obese individuals.
   Improves gout symptoms and co-morbidities.
2. Serum Uric Acid Reduction:
   Vegetables:
   Increased intake encouraged.
   Purine-rich vegetables not associated with hyperuricemia or gout.

Dietary Purines:
Limit meat, fish, and organ meats (e.g., anchovies, mussels, liver).
Animal purines increase risk of gout flares and elevate uric acid.

Alcohol (ETOH):
Limit all alcohol, especially beer and wine (high purines).
Avoid alcohol entirely during flares or poorly controlled gout.
Whiskey and brandy have lower purines but still contribute to uric acid levels.

Soy:
Soy intake does not increase gout risk.
Dairy:
Low in purines; dairy proteins aid uric acid clearance.
Low-fat dairy associated with lower gout risk.

3. Sugary Beverages:
   Limit high-fructose soft drinks and fruit juices as they increase gout risk.
4. Coffee and Vitamin C:
   May help lower uric acid levels and reduce gout risk.

5.Hydration:
Adequate fluid intake (8-10 glasses/day) helps flush excess uric acid.