Dr. Inubo’s 1-Minute Q&A

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The Japanese name for gout, when translated literally, combines the characters for “pain” and “wind.” This reflects how even the breeze can feel excruciatingly painful for those suffering from the condition. Gout occurs when uric acid levels in the blood become excessively high, leading to inflammation and redness in areas such as the joints, most commonly the base of the big toe.

Uric acid, which causes gout, originates about 30% from food intake and 70% from production within the body.

Personally, I’ve been managing hyperuricemia since 1993 with a medication called Zyloric, which I still take today. When I was first diagnosed with gout in 1993, I consulted a dietitian who provided dietary guidance. They advised me to avoid all meat, allowing only chicken breast twice a week. However, considering that 70% of uric acid is produced within the body and only 30% comes from food, it became clear that eliminating purines from my diet wouldn’t significantly lower my uric acid levels. As a result, I chose to rely on medication and made no dietary restrictions.

Uric acid is found in purines, which are components of cellular nuclei. Foods high in purines include certain meats, especially organ meats such as liver and kidney. Among beverages, beer is particularly high in purines.

It’s commonly said that eating barbecue and drinking large amounts of beer can trigger gout attacks the next day. While the purine content in both is high, recent studies suggest that alcohol-induced dehydration plays a significant role. Dehydration raises the concentration of uric acid in the blood, increasing the likelihood of a gout attack.

Therefore, managing gout involves staying well-hydrated to dilute uric acid levels. Many people with high uric acid levels hesitate to take medication, but in such cases, the high levels are due to the body’s internal production. Personally, I believe that taking medication is the better option for managing gout effectively.