Historically, gout was said to be "the ailment of the affluent man." Some patients experienced humiliation and stigma as a direct result of this classification. However, recent research studies have shown that the link between eating habits and gout is far weaker than was previously believed. The presence of crystals of uric acid in the joints is the underlying cause of gout. There is evidence to suggest that nutrition is responsible for little more than one per cent of the diversity in uric acid levels present among individuals. To put this into perspective, genetics has a tremendously more significant impact on the risk of developing gout than any other risk factor.
The risk of getting gout has a lot to do with our genes and little to do with diet, says GP Ayo Ajanaku
In addition, dietary restrictions, even when well-intentioned, may be a hardship and a source of confusion.Because of these factors, the most recent version of the guideline on gout for clinicians in the United Kingdom that was produced by the National Institute for Health and Care Excellence suggests that clinicians encourage a healthy weight and refrain from drinking an excessive amount of alcohol.
It is no longer recommended that medical professionals provide individuals suffering with gout with a list of specific foods that should be avoided.