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Gout is most commonly characterised as painful swelling and stiffness - particularly around foot and finger joints. Over 70% of cases are reported around the toe joints. Gout usually occurs in 'attacks', which last for around 3-7 days, after which the joint should feel normal agaion. However, these attacks are almost impossible to predict and, if left untreated, can cause future attacks to be more frequent and last for longer

This type of arthritis affects approximately one in 200 adults and is prevalent among niddle aged men. It is caused by high levels of uric acid in the blood, most commonly brough about by a combination of rich foods with too much protein and high alcohol intake. Typically, people prone to gout are overweight, predisposed to diabetes and hypertension, and at higher risk of heart disease. Gout very rarely affects women because they tend to have a lower level of urate in their bloodstream.

Although a well balanced diet low in fat and protein is key in the prevention and management of gout, anyone who believes they may be suffering from the condition should always consult their doctor. Doctors can prescribe a range of effective nonsteroidal anti-inflammatory drugs (NSAIDs) to treat the pain associated with gout. In more extreme cases a doctor may use Colchicine, which reduces the amount of urates in the blood. In very extreme cases surgery may be necessary.

The traditional home treatment for gout is to keep the joint elevated, drink lots of water, and to bath feet in hot water. Such treatment is actually very effective because the uric acid is often deposited as crystals and the heat and extra water in the body will help to remove and dissove the crystals.

Diets which are high in purines and high in protein have long been suspected of causing an increased risk of gout. Johns Hopkins lists foods which are higher in purines and in seeking to prevent gout these foods should be moderated as part of a daily diet.

Foods very high in purines include:

hearts
herring
mussels
ye ast
smelt
sardines
sweetbreads

Foo ds moderately high in purines include:

anchovies
grouse
mutton
v eal
bacon
liver
salmon
turkey
kidne ys
partridge
trout
goose
haddock
ph easant
scallops

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