Q: My father, who is 53 years old, has no major health problems except for gout. He has flare-ups every now and then. What foods should he avoid?

A: Gout is a common type of arthritis that occurs when too much uric acid builds in the blood, tissue and urine. Uric acid is a by-product formed from the breakdown of purine. When the level of uric acid becomes high, needle-like crystals may form and accumulate, causing irritation in the joint lining and severe joint inflammation. Affected joints usually swell and may look red and inflamed.

Individuals suffering from gout are advised to avoid purine-rich foods such as organ meats, shellfish, peas and lentils as well as alcohol. These foods may increase uric acid levels and precipitate an attack in those with existing gout. Increase intake of water and food high in dietary fibre to promote the solubility and excretion of uric acids.

There are certain traditional herbs such as celery seeds and guaiacum used to relieve gout. Celery seeds exert diuretic effect that help flush out uric acids from the body. Meanwhile, guaiacum has anti-rheumatic action which is beneficial not only for stiff and painful joints but also affected muscles. The combination of celery seeds, guaiacum, ginger, capsicum and sarsaparilla effectively reduces inflammation and soothes the pain.

On the other hand, omega-3 and omega-6 essential fatty acids found in fish oil and evening primrose oil (in 4:1 ratio) may also help to reduce stiffness and tenderness of the joints.

New Straits Times/Asia News Network

This story was first published in the New Straits Times on June 9, 2008.