Gout is the clinical condition where there is an overload of uric acid in the body. The state of high uric acid content in the blood is what we call clinically as Hyperuricemia.Too much uric acid in the blood stream will lead to deposition in the tissues especially in the joints. This will cause a recurring attack of joint inflammation we know as arthritis. Uric acid also helps in the anti-oxidation process that prevents the deterioration of the blood vessels from aging and free radicals. The kidney is the main organ where uric acid is regulated and excreted, thus any defect or malfunction therein can directly increase the uric acid stores in blood and would cause the arthritic symptoms in man. The following foods should be avoided because they have the richest uric acid source per percentage weight:
10. Pig’s Liver
It has 4.8% uric acid per 100 grams weight of uncooked meat. Pig’s liver is a popular dish in Asian cuisine. Some may be grinded to make liver sauces or pate.
9. Pig’s Spleen
Pig’s spleen is a popular raw material for the exotic pig spleen pate. Chef recognizes the high iron content of pig spleen. It has high levels of phosphatidyl –serine and purine, which is a precursor of uric acid.
8. Pig’s Heart
The United Kingdom delicacy known as Faggot has pig’s heart meat as its main ingredient. The minced heart meat is mixed with bacon and onion served in gravy with mashed potatoes and green peas. This is a common staple in Wales and South England.
7. Ox’s liver
Ox’s liver meat is a rich source of Vitamin A, B12, C, and D. Ox’s liver dishes are very popular in Russia, Germany and Ukraine. Liver meat is also an important source of elemental iron that is why it’s generously given to patients with pernicious anemia. It also contains substantial amount of phosphorous and calcium for bone and teeth development.
6. Baker’s yeast
Baker’s yeast is very common in bread products. This gives the bread its puffy appearance and feel. Chinese meat, red bean, and pork bun has high yeast content. Baker’s yeast has 680 mg of Purine per 100 grams of yeast cells.
5. Sheep’s spleen
Grilled kebab sheep spleen is popular in southwest of Turkey. They are also a main ingredient in offal dishes in turkey served with minced sheep’s spleen, heat, kidneys and liver. Sheep spleen has high iron content.
4. Smoked Sprat
The small foraging fish from the Atlantic Ocean known as Clupeasprattus or Sprat is commonly smoked and canned. This common fish is made into anchovies or sardines and canned in oil. Sprats are a good source of polyunsaturated fats like Docosahexaenoic Acid (DHA) and Eicosapentaenoic Acid (EPA) which are good fats for the health. However, its uric acid content may trigger gouty attacks in susceptible patients.
3. Calf’s neck
The sweet bread or Calf’s neck is tasty and tender part of the calf, which is popular in Asia. Sweet bread is almost 12.5 % uric acid or purine by weight, thus it should be taken in smaller amounts by those with Hyperuricemia.
2. Brewer’s Yeast
All beer distilleries and breweries use brewer’s yeast to give beer that distinguished tangy flavor and bitterness. Rye and barley being the two most important raw material of beer manufacturing also contain substantial amounts of uric acid.
Theobromine is abundant in chocolates. It is actually the bitter alkaloid in cacao beans. Dominating a 23% volume of uric acid per unit weight, theobromine is the ultimate food to avoid. Its diuretic effect decreases water content in kidneys, also tends to concentrate uric acid in the blood.