A hearty dinner, a friendly evening, a few drinks… and the next day, a sharp pain surprises you in your big toe or knee. What if it wasn’t just a false move? Behind this pain sometimes lies excess uric acid, responsible for gout. An ancient disease, but still relevant today—and diet plays a key role.
Gout and uric acid: a link still poorly understood
Gout is a form of inflammatory arthritis caused by a buildup of uric acid in the blood . This acid comes from the breakdown of purines— substances naturally present in many foods —and can crystallize in the joints, causing redness, swelling, and intense, sometimes disabling, pain.
But why this imbalance? The body, overwhelmed, no longer eliminates uric acid correctly , often due to an overly rich diet , but also certain pathologies such as hypertension, obesity or kidney problems .
Foods to Avoid to Prevent Gout Attacks
Red meats and offal: too rich in purines
Beef, lamb, kidneys, and liver are among the foods highest in purines . Consuming them frequently can overload the body. Think of purines as dormant embers: they can rekindle the fire of gout at any time.
Seafood: moderate enjoyment recommended
Crab, shrimp, mussels, tuna, and sardines should also be eaten in moderation , despite their nutritional benefits. They remain significant sources of purines and can aggravate attacks in sensitive individuals.
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