gout

Hereditary form of arthritis, marked by an excess of uric acid crystals in the tissues, causing pain and inflammation in one or more joints (usually of the feet or hands). Acute attacks are treated with anti-inflammatories.

The disease, ten times more common in men, poses a long-term threat to the blood vessels and the kidneys, so ongoing treatment (see allopurinol) may be needed to minimize the levels of uric acid in the bloodstream. It is aggravated by heavy drinking.

Gout affects the big toe joint more than any other. It is less common now than in the 19th century, possibly because people eat more simply and drink less, or more likely, because the genetic strain is becoming attenuated. Attacks of gout come on with little warning and it is not unusual for the sufferer to be affected on waking. Precipitating causes of an attack in an affected person are damp, chill, overtiredness, and, most important of all, diet.

Diet The sufferer should not eat foods that increase the uric acid content of the blood. Thus alcohol should be avoided and food should be simple, plainly cooked, and unseasoned. Liver, heart, and kidneys should be excluded from the diet and red meat eaten in moderation. Bland fluids should be drunk in quantity.