Diet : Nutrition Management : Nutrition and Gout

Gout is also referred to as metabolic arthritis. It is caused by high levels of uric acid in the body. This uric acid forms crystals in the joints and causes pain and inflammation. Later these crystals can also form stones in kidneys. Uric acid in the body comes from both dietary sources and from sources within the body. That is 50% from food you eat and 50% from within the body. Gout can cause painful attacks when you intake of foods are high in purine and also if you drink alcohol.

Carbohydrates: A diet should provide at least 50% of calories from carbohydrates. Carbohydrates you choose should be high complex carbohydrates. Limit refined carbohydrates. Fructose intake should be minimized, which is mostly present in processed foods. Atleast 3 servings of carbohydrate rich foods per day.

Fats: A diet should provide 30% or less than 30% of calories from fat. Omega 3 fatty acids can be useful in treatment of Gout. A metabolite which is produced by omega 3 fatty acid is Eicosapentaenoic acid its has anti-inflammatory effects. EPA inhibits production of the inflammatory leukotrienes, which are responsible for much of the inflammation and tissue damage caused by gout. Avoid high fat foods. Eat sweets in moderation.

Protein: Proteins should provide 15% of calories from the diet you eat. The protein sources can be from soy and lean meats etc.

Alcohol: Avoid alcohol .It increases uric acid production and it decreases uric acid excretion.

Folic acid: Folate inhibits the enzyme xanthine oxidase. Xanthine oxidase is an enzyme which converts xanthine to uric acid.

Fruits: Eat 2- 3 servings of fruits daily.

Vegetables: Eat 3 servings of vegetables daily.

Meat, fish and eggs: Eat no meat of any kind, including organ meats As meat contains high amount of uric acid.. Avoid shell fish. Better to eat 1 to 2 servings of fish per week. 1 to 3 servings of egg is good.

Purine: Avoid purine rich foods. Purines are organic compounds that contribute to uric acid formation.

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Diet : Nutrition Management : Nutrition and Celiac disease

Celiac disease: In celiac disease one cannot digest gluten properly. It is an autoimmune disorder of small intestine. Symptoms of celiac disease include diarrhea and fatigue. In celiac disease absorption of all the macronutrients is reduced.

Dietary guidelines:

• Iron deficiency anemia is common with celiac disease. optimize dietary sources with iron.
• The gluten free diet are low in iron, calcium, zinc, magnesium , vitamin b12 and fiber. Hence daily vitamin and mineral supplementation is necessary.
• Eat sprouted nuts and seeds.
• Add omega 3 rich foods in your diet.

Foods to eat:

• Rice
• Rice bran
• Arrowroot
• Flax seeds
• Soy
• Legumes
• Potato
• Corn
• Sago
• Sorghum
• Amaranth
• Tapioca
• Millets
• Malt vinegar

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