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Meat,
seafood and other foods rich in compounds called purines are
associated with a fivefold increased risk of immediate gout
flare-ups, a new study shows. Gout is a form of arthritis
that often first occurs in the big toe. Anecdotal evidence
has suggested that purine-rich foods can trigger gout
attacks, but it hasn't been clear whether they cause
immediate attacks. The study included more than 600 patients
with gout, most of whom were men and who had an average age
of 54. The patients were followed for a year. During that
time, the patients had a total of nearly 1,250 gout attacks,
most of which occurred in the toe joints, said researcher.
The average amount of dietary purines consumed during a
two-day period without gout attacks was 1.66 grams, compared
with 2.03 grams in the two days before an attack, according
to study. Patients in the top 20 percent of purine
consumption were nearly five times more likely to have a
gout flare-up than those in the bottom 20 percent. Animal
sources of purines such as meat and seafood were associated
with a much higher risk of a gout attack than plant sources,
such as beans, peas, lentils, oatmeal, spinach, asparagus
and mushrooms. Not only do plant sources of purines have
lower levels of the compounds, they also contain important
nutrients and contribute to lowering insulin resistance,
something promoted as a way to control gout, the researchers
noted. Other major dietary sources of purines include yeast
and alcohol. Avoiding or reducing purine-rich food intake,
especially of animal origin, may help reduce the risk of
recurrent gout attacks, the researchers concluded. Although
the research showed an association between increased purine
consumption and more frequent gout attacks, it did not prove
a direct cause-and-effect relationship. |