Gout.
Gout is a disease hallmarked by elevated levels of uric acid in the bloodstream.
Historically, it was known as "The Disease of Kings" or "Rich Man's Disease".
Treatment has three objectives: manage symptoms of acute attacks, prevent acute attacks, and reduce serum uric acid.
Patients are often started on a drug such as allopurinol, which inhibits the conversion of purine into uric acid. In this case, the purines are voided harmlessly in urine and feces.
A number of sufferers do not get relief from this class of drug, so the next class of drugs recommended are the uricosurics, which increase the excretion of uric acid from the body. This excretion is controlled by kidney hormones, which also control the reuptake of other chemicals. For this reason probenecid may cause other drugs to be retained in the body for longer periods of time.
Because of these side effects probenecid is often reserved as the second line of defense against gout. If the patient does not obtain relief from allopurinol, though, the patient should be switched to probenecid promptly.
The serum level of uric acid is the primary risk factor for gout. The serum level is the result of both intake (diet) and output (excretion). Diet should be low fat and low protein.
A 2009 study found that Vitamin C prevented outbreaks of gout. The study, published in the March 9, 2009, issue of Archives of Internal Medicine, showed that men who had the highest vitamin C intake—1,500 milligrams or higher per day—had a 45% lower risk of gout than those with the lowest daily intake—less than 250 milligrams per day.
A 2004 study suggests that animal flesh sources of purine (such as beef and seafood) greatly increase the risk of developing gout. However, high-purine vegetable sources (such as asparagus, cauliflower, spinach, and green peas) did not. Dairy products such as milk and cheese significantly reduced the chances of gout. The study followed over 40,000 men over a period of 12 years, in which 1,300 cases of gout were reportedcredits to wikipedia.com
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