Gout, a type of arthritis, causes severe joint pain as a result of unpredictable flare-ups that occur when excess uric acid accumulates in the blood. Typically, the body dissolves uric acid and eliminates it through the kidneys and urination. However, certain trigger foods can cause an excess of uric acid to build up and crystallize in the joints. To reduce the frequency of these painful flare-ups, individuals prone to gout should be cautious about their dietary choices, avoiding or minimizing specific foods known to exacerbate the condition.
Red Meat
Certain meats are rich in purine, a substance that the body converts into uric acid. Excessive uric acid in the bloodstream can lead to painful gout attacks. Red meat tends to have a higher purine content than white meat, with lamb being particularly problematic. To prevent gout flare-ups, individuals should moderate their consumption of beef and pork, restricting meals containing these meats to a maximum of three times a week. If lamb is consumed, it is advised to opt for chops rather than leg meat.
Fish
People with gout should steer clear of certain fish high in purine, such as herring, tuna, mackerel, sardines, and anchovies. Instead, opt for low-purine alternatives like salmon, which is typically deemed safe for gout sufferers when consumed in moderation. To prevent flare-ups, individuals with gout should limit their fish intake to no more than twice a week.
Wild Game
Individuals susceptible to gout should steer clear of consuming wild game meats, particularly rabbit, venison, quail, pheasant, and goose. Similar to beef, pork, and lamb, these animals possess a high purine content, which heightens the likelihood of gout flare-ups. Health experts suggest opting for white meat, as it is generally deemed safe to consume in moderation when accompanied by a generous serving of vegetables.
Source: Massage Fluent
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