HEALTHY LIVING Fix Your. . . Gout
OVERVIEW: Gout is a form of inflammatory arthritis that causes intense pain, redness, and swelling. It’s caused by a buildup of uric acid (urate) crystals in the joints. It often begins in the big toe but can affect other joints, including other toes and ankles. Flares can hit suddenly and last a week or two before subsiding.
WHY YOU HAVE GOUT: Inflammation. Uric acid crystals
settle in joint tissues and lead to severe inflammation, which causes swelling and pain. Age. While gout usually develops in
middle age, women often develop the condition later than men due to the protective effect of estrogen. Gender. Men have higher uric acid
levels than women and are three times more likely to develop gout. Genetics. If your family has a
history of gout, your risk is higher. Obesity. According to the Arthritis Foundation, a high body mass index (BMI) increases the risk of gout. Obese people produce more uric acid, and the body has a harder time excreting it. Kidney disease. Kidney problems
can lower the amount of uric acid the body excretes, which leads to higher levels in the blood. Medications. Diuretics, low-dose aspirin, and some blood pressure drugs can raise levels of uric acid. Diet. While foods themselves may
not directly cause gout, some —
such as seafood, red meat, alcohol, and sugary sodas — trigger gout in people who have urate crystals in their joints. One study found that just one soda a day raised the risk of gout by 74%.
WHAT TO DO Eat a healthy diet. A diet of fruits
and vegetables, whole grains, and lean proteins, including foods like salmon and tuna, which are rich in omega fatty acids, fights gout. Enjoy cherries. Cherries are rich in anthocyanins, plant compounds with antioxidant and anti-inflammatory effects. One study found that a tablespoon of tart cherry extract twice a day
slashed gout flares in half. Drink coffee. A Canadian study
found that drinking six cups of coffee a day can lower gout risk by 60%. Coffee may increase uric acid excretion. And dark roasts have high levels of inflammation- reducing polyphenols. Consume low-fat dairy. A study published in the New England Journal of Medicine found that low- fat dairy, especially skim milk, could reduce the risk of gout by about 50%. Take vitamin C. A double-blind, placebo- controlled study published in the Archives of Internal Medicine found that men who took a vitamin C supplement lowered their gout risk
by 44%. 104 NEWSMAX MAXLIFE | DECEMBER 2025
Drink lots of water. Water helps the kidneys eliminate excess uric acid.
WHEN ALL ELSE FAILS See Your Doctor: A uric acid blood
or urine test, or an ultrasound or CT scan, can identify the buildup of uric acid crystals in the affected joint. The drug allopurinol dissolves urate crystals and lowers levels of urate to keep more crystals from forming. Unfortunately, side effects, such as nausea and vomiting, are common. Your doctor
may also prescribe oral or injected steroids.
SOURCES: MedlinePlus;
arthritis.org; Mayo Clinic;
healthline.com;
clevelandclinic.org; National Institutes of Health; WebMD
Are Your Genes to Blame for Gout?
W
hile lifestyle factors, such as alcohol and bad diets, are
usually blamed for gout, genetics may be the prime cause. A study of 2.6 million people conducted at the University of Otago in New Zealand found that genetics played a larger role than lifestyle choices in developing gout. “Gout is a chronic disease with a genetic basis and is not the fault of the sufferer — the myth that gout is caused by lifestyle or diet needs to be busted,” said Tony Merriman, Ph.D. Dietary factors, such as eating red meat, can trigger gout attacks, but the fundamental cause is high urate levels, crystals in the joints, and an immune system primed to “attack” the crystals, and genetics plays an important role in all of these processes, explains Merriman.
©ISTOCK
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100 |
Page 101 |
Page 102 |
Page 103 |
Page 104 |
Page 105 |
Page 106 |
Page 107 |
Page 108
