Catherine Burt Driver, MD, is board certified in internal medicine and rheumatology by the American Board of Internal Medicine. Dr. Driver is a member of the American College of Rheumatology. She currently is in active practice in the field of rheumatology in Mission Viejo, Calif., where she is a partner in Mission Internal Medical Group.
Dr. Shiel received a Bachelor of Science degree with honors from the University of Notre Dame. There he was involved in research in radiation biology and received the Huisking Scholarship. After graduating from St. Louis University School of Medicine, he completed his Internal Medicine residency and Rheumatology fellowship at the University of California, Irvine. He is board-certified in Internal Medicine and Rheumatology.
Gout is a type of arthritis that causes sudden joint inflammation, usually in one joint. Severe gout can sometimes affect many joints at once. This is known as polyarticular gout.
What causes gout?
Gout is caused by an elevated uric acid level in the bloodstream and accumulation of uric acid crystals. Uric acid crystal deposits in the joint cause inflammation of the joint leading to pain, redness, heat, and swelling. Uric acid is normally found in the body as a normal byproduct of the way the body breaks down certain proteins called purines. Causes of an elevated blood uric acid level (hyperuricemia) include genetics, obesity, certain medications such as diuretics (water pills), and chronic decreased kidney function.
The primary dietary goal for gout is to limit your intake of foods with high amounts of purinein them. Ideally, you will have little or no foods that are high in purine and only small amounts of those with moderate amounts of purine.
Foods considered high in purine content include:
Some fish, seafood and shellfish, including anchovies, sardines, mackerel, scallops, herring, mussels, codfish, trout, and haddock
Some meats such as bacon, turkey, veal, venison, liver, beef kidney, brain, and sweetbreads