
Living with rheumatic diseases is easier if you maintain a proper height-to-weight ratio, or body mass index (pdf*). With few exceptions, however, people with rheumatic diseases require no special diet. Some general guidelines to follow include:
Gout is one rheumatic disease that does require a special approach to diet.
Gout is caused by high blood levels of uric acid, a waste formed from the breakdown of purines. These chemical compounds help make up RNA and DNA and are used to form the compounds of uric acids. They are found naturally in our bodies, as well as in all meats, fish and poultry. Organ meats (e.g., liver, brains, kidney and sweetbreads), anchovies, herring and mackerel contain extraordinarily high levels of purines.
If your body produces too much or eliminates too little uric acid, it builds up forming needlelike crystals in a joint or the surrounding tissue, which can then cause pain, inflammation and swelling.
A similar condition, called false gout (pseudogout), is caused by crystals made of calcium pyrophosphate dihydrate. These are usually felt in the large joints like the knees, wrists and ankles.
People with gout should avoid:
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