Gout, one of the most common bone and joint diseases in the elderly, is caused by eating too much protein. This protein breaks down into uric acid and precipitates in the joints, causing acute inflammation of the joints or tissues surrounding the joints. Gout patients usually have high uric acid levels in their blood for a fairly long period of time, on average more than 20 years or more.
In particular, the higher the uric acid level, the more the incidence of the disease increases and symptoms appear faster. In men, this disease occurs about 10 times more often than in women. However, women after menopause experience a higher incidence of the disease compared to men.
symptom
The first inflammation of the joints is usually found in men over 30 years old, with an average of 40-60 years old. However, in women, it is usually found after menopause. In the early stages of arthritis, there are usually only 1-2 joints. There will be severe acute inflammation from the initial pain until the inflammation is complete within 24 hours.
Mostly, it will occur 1 joint at a time. Common joints include the base of the big toe, ankle, midfoot, knee, finger joint, mid-hand joint, wrist, and elbow. If not treated or treated incorrectly, the number of inflamed joints will increase. It will start at the โปรโมชั่นพิเศษจาก UFABET สมัครตอนนี้ รับโบนัสทันที wrist, finger joint, and elbow. The inflammation becomes more severe, more frequent, and longer until it becomes chronic inflammation with no complete recovery period.
Foods you should eat
- Elderly people with gout can eat unlimited low-purine foods, such as milk, eggs, various grains, fresh vegetables, and fruits.
- Foods with moderate purine content that can be eaten in small amounts (if eaten together, should not exceed 100 grams per day) include meat such as pork, lean beef, red snapper, squid, crab, peanuts, oats, legumes such as peas, stink beans, cauliflower, and spinach.
Foods you shouldn’t eat
- Poultry meat such as duck, chicken, animal organs, heart, pancreas, kidneys, brains, fish such as catfish, mackerel, anchovies, sardines, fish eggs, shrimp, shellfish, shrimp paste.
- Vegetables such as mushrooms, acacia, cha-om, sennai, bamboo shoots
- Various beans such as red beans, chickpeas, mung beans, and soybeans
- Beer, yeast bread, bone broth