Gout and Alcohol

What is Gout?

Gout is by far one of the most frequently recorded illnesses in modern history. The condition arises due to an inherited abnormality in uric acid levels. Purines are a part of the food components commonly ingested. They break down to form uric acid. However, if there is an abnormality in the body's ability to handle this breakdown, excess secretion of uric acid results in painful arthritis, the development of kidney stones, kidney failure due to blockage of the kidney tubules with uric acid and the onslaught of hyperuricemia or elevated blood uric acid levels. Gout is a medical term that refers to a uric acid overload and the deposit of uric acid crystals and/or lumps in and around body joints and tissues.

Gout is characterized by rapid joint inflammation. There are a number of trigger factors held responsible for the precipitated uric acid crystal deposition in the synovial fluid and lining. However, among them, alcohol consumption is a leading factor. This does not relate to people who do indulge in the vice moderately or occasionally. Alcohol abuse has a direct impact on the body's uric acid levels. Gout has been associated with lifestyle since the beginning. The onslaught of this 'disease of the kings' is triggered with the regular consumption of red meat, excessive salt and alcohol. The combination is lethal in the absence of sufficient physical exercise.

Gout and Alcohol:

Research reveals that indiscriminate alcohol consumption and abuse is directly linked to the development of gout. Beer is known to greatly increase the risk of developing gout. Alcohol consumption not only affects the production of uric acid, but also its flushing out from the body. Alcohol, especially beer, has purines that accumulate, triggering an increased production of uric acid. The intake of alcohol generates the need for snack consumption and it is this intake of crackers, cheese, salted peanuts and fatty snacks like chips, that results in a sedentary lifestyle. Gout is more common in men than it is in women. It is known to affect males post-puberty and women, after menopause.

Gout is a painful and disabling physical condition. The condition is characterized by a painful swelling in the joints. Shellfish and alcohol are known to be the two biggest ingested triggers of the condition. The increased uric acid levels result in larger deposits of monosodium urate crystals around joints that attract white blood cells. Gout is associated with physical conditions such as obesity, hypertension and diabetes; all conditions that are also associated with alcohol abuse. Consuming too much alcohol inhibits uric acid secretion, leading to a gout attack. Dietary accompaniments, usually indulged alongside alcohol consumption, like protein-rich red meats and shellfish trigger the onset of gout. All types of alcoholic beverages should be avoided to keep gout at bay. Foods high in purine content that needs to be avoided, especially alongside alcohol consumption, include:

• Organ meats like brain, liver, and kidney.
• Preserved fish like herring and mackerel.
• Shellfish like anchovies, mussels and scallops.
• Meats like bacon, turkey and veal.

Gout Treatment:

The treatment options available to address the onslaught of gout include:

• Non-steroidal anti-inflammatory drugs.
• Cold compresses.
• Lifestyle changes with rigid dietary restrictions and a complete cessation of alcohol consumption.
• Gradual weight loss.

The development of gout arthritis needs to be addressed immediately. It is important to bring the symptoms to the attention of a rheumatologist and adhere to the dietary restrictions within the generated diet plan. Gout demands some important lifestyle changes that once incorporated, usher in relief from the painful condition. Alcohol consumption, especially beer, needs to be ruled out completely.