High uric acid is a common finding in primary gout, as in all those cases of its secondary rise. These can be transient moments of impaired kidney function, cell breakdown, conditions after radiation therapy, chemotherapy and many others. The rule is that hyperuricemia must be treated and controlled, because it itself leads to many possible bad consequences.
Gout crisis - how dangerous is it?
The most obvious manifestation of high uric acid is the gout crisis. It is expressed in pain, swelling, redness and warming of one or more joints ( most often the big toe ). Such crises develop rapidly and are unpredictable. Whether and how severe a crisis will be depends on the type of gout, the treatment and control of the provoking factors. However, it should be clear that not every form of hyperuricemia occurs with crises, and they in turn sometimes occur with normal uric acid.
Gout crises are not the only and most serious complication of the disease. They are really the "tip of the iceberg". Gout usually insidiously damages the kidneys to the point of kidney failure. However, crises are really the thing that torments people and disturbs their way of life. This is why it is especially important to manage and reduce the number of gout crises, because they have been shown to have lasting effects on joints with unchanged gouty arthritis.
The role of diet in the emergence of crises
It is well known that diet is essential for controlling uric acid. Adherence to a balanced diet in a large percentage of cases may delay the start of medication or reduce the dose of medication. Hyperuricemia often accompanies the lives of those affected and it is essential that they are well trained in what they are doing and what they can do to help. The safest and best known cause of high uric acid is meat ( especially red) . This also applies to crushing, sausages, alcohol.
Fructose and gout - what do they have in common?
However, it is a little appreciated fact that fructose (floor sugar) has an adverse effect on uric acid, and can even raise it critically. Fruits such as grapes, watermelon, dates contain it in large quantities. The more ripe the fruit, the more fructose in it. On the other hand, factory-produced glucose-fructose syrup is not so preferable, but is widely used in everyday life. It is added to juices, sweet pasta, jams, jam. It is found in chewing gum, candies, cakes, biscuits, waffles, bread, ice cream, canned food, tomato paste and countless others.
Fructose is a fruit sugar many times sweeter than sucrose, but less caloric than it. This makes it preferred in some cases, such as in diabetics, for example, although the benefits in this case outweigh the harms. Yes, the negatives are not small. And these are the risks of cardiovascular and liver complications, as well as the disturbing rise in uric acid.
Organizing fructose on the table is especially true for patients with gout. Sweet foods and drinks, especially the combination of several products, can often contribute to a gout crisis. With the full clarification that the benefits of fruit and fruit sugar are indisputable, they should be taken under control and, if possible, in their natural form.
Summer is a particularly dangerous period for such complications. On the one hand, then patients with high uric acid reduce caloric intake and less often eat red and fatty meats. On the other hand, during the warm months on the table there is a large amount of fruit, fruit juices, sweet products, which provide energy for increased physical activity during this period. When dehydration and alcohol intake are added , the risk of an acute gout crisis becomes critical.