Gout

WHAT IS GOUT?

Gout is a common type of inflammatory arthritis. It occurs when there is a build up of uric acid in the blood, which causes crystals to form in the joints. This causes the joints to inflame, and the joint can become swollen, red, and very tender.

Gout is most commonly found in men, other risk factors include overweight and obesity, type 2 diabetes, high blood pressure, high cholesterol, not drinking enough water, and a high alcohol consumption. The most common affected joint is in the big toe, but other areas that are affected by gout include feet, ankles, elbow, and knees. Common symptoms include sudden pain, swelling of the joint, warmth and tenderness. Also the skin around the joint will be tight, red, and shiny.

HOW WE CAN HELP YOU

Nutritional strategies will be developed to help manage and prevent gout attacks, identify specific foods in your diet that are causing an increase in uric acid in the blood, help minimise symptoms and reduce pain. During the assessment, an in depth analysis will be conducted, with a focus on your blood test results and diet history. An individualised plan will be developed, taking into account your lifestyle, culture and eating habits to ensure achievable goals.

ADDITIONAL INFORMATION

Gout – Arthritis Foundation

REFERENCES

Crowe, T., Smith, D., Walsh, A., Whitney, E. & Rolfes, S. (2014). Understanding nutrition: Australian and New Zealand. South Melbourne, Vic: Cengage Learning.
Dietitians Association of Australia. (2017). Helping to ease the pain of gout through diet. Retrieved 17 January, 2017, from https://daa.asn.au/smart-eating-for-you/smart-eating-fast-facts/medical/helping-to-ease-the-pain-of-gout-through-diet/
Mahan, L., Stump, S., Raymond, J. & Krause, M. (2012). Krause's food & the nutrition care process. St. Louis, Mo: Elsevier/Saunders
PEN. (2016). Gout: Background. Retrieved 18 January, 2017, from http://www.pennutrition.com/KnowledgePathway.aspx?kpid=1956&trid=19772&trcatid=38
PEN. (2016). Gout: Practice Guidance Toolkit. Retrieved 18 January, 2017, from http://www.pennutrition.com/KnowledgePathway.aspx?kpid=1956&tkid=20327