Everything in moderation

Scoffing down too much meat and seafood can lead to an increased risk of gout, says healthcare provider ProCare.

Gout is a form of arthritis where uric acid crystallises and deposits in the joints. This causes severe attacks of pain, swelling, redness and/or tenderness. Although gout often affects the joint of the big toe, it can occur in nearly any joint including the ankles, knees, elbows, wrists or fingers.

Allan Moffitt, Clinical Director at ProCare says, “We all know that meat should be eaten in limited quantities but tend to forget this when we’re at the beach and barbequing every day. This is especially true, for those who get gout, when it comes to seafood consumption, particularly cold-water fish and shellfish, as they tend to be higher in purines.

“Purines are a type of protein that break down into uric acid, which can lead to an individual’s gout flaring up. When you then add alcohol into the mix, which dehydrates and impacts kidney function, further increasing uric acid, it’s no surprise we see more patients reaching out in pain,” he points out.
Gout has been found to be three times more prevalent in men than women.

Preventative measures include maintain a healthy weight, cutting down on the amount of red meat, shellfish, and sugary drinks consumed, and eating a well-balanced diet.