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What can and can not be done with gout?
Medical expert of the article
Last reviewed: 23.04.2024
Gout, which arises from the accumulation of urate crystals in joints and other tissues, is the result of systemic catabolism of nitrogen-containing purine bases of nucleic acids. Those who are diagnosed with this disease, you should know what you can, and what can not be done with gout.
First of all, it concerns food products, the use of which either contributes or counteracts hyperuricemia - an excessive amount of uric acid in the blood that is formed during the cleavage of purines.
Read also: Diet for gout
Determining whether it is possible to eat certain foods with gout, and which is not possible with gout (for example, red meat, meat offal and fatty fish), it should be borne in mind that the precipitation of uric acid crystals is facilitated by a shift in the acid-base state organism in the acid side.
In the fight against a decrease in the pH of the blood and all physiological fluids, alkaline products containing organic acids help. According to the experts of the American National Institutes of Health (NIH), a more alkaline internal environment is an important biochemical condition for leveling the properties of a sufficiently weak but poorly soluble in most uric acid liquids (C 5 H 4 N 4 O 3 ), which in the blood is in the form of monosodium salt. In addition, organic acids contribute to a decrease in the synthesis of uric acid by the kidneys.
Another important point is the presence in the urine of sodium salts of uric or calcium salts of oxalic acid, that is, urates or oxalates. This pathology is a frequent companion of metabolic problems, and this imposes additional restrictions on certain products.
So, what can and can not be done with gout from food?