Summer holidays, like Memorial Day, the Fourth of July and Labor Day, can be difficult for patients with gout. Purine-rich foods that are known to trigger gout flares, like hamburgers, steaks and other red meat and shellfish, are commonly served at many backyard parties and barbecues. Alcohol, especially beer, and sugary drinks that are often found at these summer celebrations can also trigger painful flares.
With potential triggers at every turn, gout sufferers can find it difficult to kick back and enjoy. Share these tips from GUAES to help your patients with gout to help get the party started again.
1) Be conscious of food choices. To accommodate guests' various dietary needs, many party hosts have started to serve healthy food choices, like grilled chicken and fresh fruit, in place of red meat and sugary desserts. Recommend that your patients fill their plates with colorful vegetables, like broccoli, red peppers and carrots, and snack on low-fat cheese and nuts. Instead of heading for the cookie tray, which is full of processed sugars and high-fructose corn syrup, people with gout should opt for fresh fruit or low-fat yogurt to satisfy their sweet tooth.
2) Avoid sugary and alcoholic drinks. Instead, stick to unsweetened teas and water. Tell your patients that they can even give their water a refreshing flavor boost by adding lemon or a slice of cucumber!
3) "Go For Six" all year round! While diet does play a small role in gout management, it's most important for people with gout to monitor uric acid levels closely and consistently and aim for a healthy level of 6 mg/dL or below. Help your patients prepare for celebrations all year round by checking their uric acid levels every six months. Maintaining a healthy uric acid level can help take the heat off of barbecues and parties - and give your gout patients the freedom to eat what they want in moderation!
