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Discover the list of 10 foods to avoid gout.
The drop is an inflammatory rheumatic disease that can be very painful. It is caused by too much uric acid in the blood (called hyperuricemia.
If the management of gout is primarily medication, avoiding foods rich in uric acid or purines can limit hyperuricemia and prevent the onset of new attacks. Discover the list of foods to avoid in case of gout.
The meat (and animal protein in general) are high in uric acid. For example, count around 100 to 200 mg of uric acid for an average portion of 100 g of meat.
Meats are also a source of saturated fat. However, these decrease the body’s ability to eliminate the uric acid responsible for the symptoms.
My advice: One of the first reflexes, when a gout attack appears, is to reduce your overall consumption of meat. The latter promotes the appearance of hyperuricemia in predisposed people.
Good to know: Certain meats (such as rabbit meat, prime rib, or even chicken meat) are among the pieces of meat least rich in uric acid (less than 100 mg / 100 g) . That said, it is still advisable to limit them to the onset of a crisis.
The giblets are among the richest animal protein uric acid. 100 g of offal provides an average of 300 mg of uric acid per 100 g portion, which is about twice as much as meat!
Some organ meats such as calf liver or poultry liver even show record levels close to 400 mg / 100 g!
Organ meats are also very rich in purines, which are also converted into uric acid by our body.
My advice: The consumption of offal favors the onset of gout attacks, which is why their consumption should be avoided, even outside of crises.
Saturated fat promotes the onset of acute crisis. This type of fat, which is harmful to the heart, also prevents our body from eliminating uric acid, which promotes its accumulation.
My advice: In the event of a gout attack (and outside), it is advisable to monitor your consumption of foods rich in saturated fatty acids.
Thus, cheeses, crème fraîche with more than 15% fat, mayonnaise, and other industrial sauces (aioli, mustard, etc.), whole milk, or even butter should be avoided as much as possible to limit the risk of a crisis occurring.
Note: Remember that a diet that is too fatty is, in general, to be avoided because it promotes weight gain and hyperinsulinemia, two risk factors for gout.
Fish are also a source of uric acid (over 100 mg per 100 g). Consuming them increases uricemia, hence the importance of limiting them in the same way as meat and offal.
Oily fish (herring, mackerel, trout, salmon, etc.) are particularly to be avoided, as they are additionally rich in fat.
What about seafood? Although less fat, seafood also contains uric acid. They are to be avoided in the event of a gout attack and to be consumed occasionally outside.
Like all proteins of animal origin, cold cuts are also rich in uric acid and saturated fats which prevent their proper elimination.
Count more than 100 mg per 100 g serving of cold meats, which also makes them rich foods to avoid in case of gout.
While cheeses contain little uric acid, they are high in saturated fat.
My advice: In the event of gout, it is advisable to give preference as much as possible to less fatty cheeses (less than 20% fat) and to control your consumption of cheese as a whole.
The breakdown of fructose leads to the formation of uric acid in our bodies. Therefore, a diet too rich in fructose promotes the appearance of gout.
My advice: The foods rich in fructose (such as honey, fruit juices, sodas, and sugary drinks) are consumed in moderation. It is also advisable to limit sugar, in general, to avoid an increase in insulin which will slow down the elimination of uric acid.
Alcohol promotes the formation of uric acid. Drinking wine, whiskey, gin, vodka, rum, or even beer is likely to trigger acute attacks of gout.
Among the various alcohols, beer has particularly high levels of uric acid (around 205 mg / 300 ml): it therefore particularly promotes the accumulation of uric acid in the body.
My advice: In the event of severe pain in one or a few joints, it is recommended to stop all alcohol intake.
In addition, to limit the risk of recurrence, I advise people suffering regularly from gout attacks to limit as much as possible (or even ban) alcoholic drinks.
Some vegetables can contain high amounts of uric acid and therefore contribute to the onset of seizures. This is the case for mushrooms, young spinach leaves, cauliflowers, asparagus, or sorrel.
Let us also mention dried vegetables (lentils, beans, etc.).
My advice: In case of crisis, avoid consuming legumes as well as vegetables rich in uric acid mentioned above.
Certain food supplements are not recommended in case of gout. This is particularly the case with spirulina and brewer’s yeast, which display high levels of uric acid. Although they are natural, taking these two food supplements is, therefore, contraindicated in people suffering from gout.
While limiting foods rich in uric acid is essential in gout, getting enough fluids is just as essential to promoting urinary excretion of accumulated uric acid.
The consumption of water-rich bicarbonates may be necessary during the onset of seizures, to alkalinize the urine.