Preventing Gout

Q: What dietary restrictions should I follow to prevent another attack of gout?

Earl, Kansas
A:
Gout is the result of an excess of monosodium urate crystals in the body. When the crystals accumulate in the spaces between joints, they can cause excruciating pain, most commonly felt in the big toe. Indulging in meat, seafood, and alcohol can play a role. Studies have shown that individuals who are prone to developing gout should reduce their intake of meats and seafood because these foods promote uric acid formation. Low-fat diet products, on the other hand, appear to decrease the risk of gout. Protein consumption has no effect, while alcohol raises uric acid levels, which may provoke an episode of gout. It is recommended that people at risk for gout drink 10 to 12 eight-ounce glasses of nonalcoholic liquids every day to reduce the risk of developing kidney stones. Drinking plenty of fluid helps to flush the body of uric acid crystals, which characteristically accumulate in people with this disease. It is also suggested that gout sufferers maintain a stable weight, work to avoid obesity, and avoid using diuretics or water pills.