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Gout: Foods to avoid and beneficial for treatment

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Gout and Related Foods

Gout is a condition related to high levels of uric acid in the blood, which can promote the formation of microcrystals in the joints. This condition often starts in the big toe and can lead to an acute inflammatory reaction, causing discomfort and disability.

According to Dr. Nuria Martí, head of the Rheumatology Service at the Hospital Universitari General de Catalunya, there are certain foods that must be avoided as they can increase uric acid levels and trigger a gout attack.

Foods to Avoid

Avoid consuming red meats such as pork, beef and lamb, as well as seafood, sausages, blue fish, dairy products, alcoholic beverages, especially high-strength alcohol and beer, and sugary drinks. The consumption of products with a high protein content of animal origin and dietary preparations rich in fructose is also not recommended, as these are associated with a greater risk of gout.

Beneficial Foods

On the other hand, there are foods that can be beneficial in the treatment of gout. The doctor highlights red fruits such as blueberries and cherries, citrus fruits such as oranges, tangerines and grapefruits for their vitamin C content, as well as milk, yogurt and low-fat dairy products, nuts such as walnuts, proteins of origin vegetables such as legumes and even coffee, including decaffeinated.

Consumption of Foods Rich in Purines of Plant Origin

Importantly, no increase in the risk of gout or hyperuricemia has been described in people with a high consumption of foods rich in plant-based purines such as peas, beans, lentils, spinach, mushrooms, oats or cauliflower. The consumption of these foods is therefore recommended as part of a balanced diet, although the individual needs of each patient must always be taken into account.

Final Considerations

For the treatment of gout, it is essential to maintain good hydration and an adequate body weight through a varied and healthy diet. This includes a balanced diet of proteins, carbohydrates and lipids, with a reduction in the intake of red meat, saturated fat and refined carbohydrates, as well as an adequate caloric intake to maintain a stable weight.

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