Gout-friendly proteins include eggs, nuts, seeds and cold-water fish. The Dietetics and Food Services from Changi General Hospital explain how these foods can help control gout.
What is gout?
Gout is a form of arthritis that attacks joints and causes acute pain and swelling mostly in the big toe and fingers, and sometimes, in the wrists, elbows, knees and ankles.
Gout attacks are triggered by uric acid build-up in the joints. The body produces uric acid whenever it breaks down purine-containing foods.
Although people with gout should avoid proteins with very high purine concentrations such as organs, seafood and shellfish, and meats like venison, sausages and bacon, they can still eat proteins with lower purine content moderately.
Eggs are low in purines, but limit consumption to 2 to 3 a week because eggs contain high cholesterol.
Essential fatty acids found in cold-water fish such as tuna can reduce gout inflammation. However, to prevent a gout flare-up, limit the intake of fish to one serving per day as it still contains purines.
Nuts and seeds
A gout-friendly diet should include two tablespoons of nuts and seeds every day. Good sources of low-purine nuts and seeds include walnuts, almonds, flaxseeds and cashew nuts.
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