What foods drop uric acid?

You'll want to go for low-purine options like: Low-fat and nondairy fat products, such as yogurt and skim milk. Fresh fruits and vegetables. Nuts, peanut butter, and grains. Fat and oil. Potatoes, rice, bread, and pasta. Eggs (in moderation) More items... •

webmd.com - Gout Diet: Foods to Eat and Those to Avoid - WebMD

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Gout is a painful form of arthritis that happens when too much uric acid builds up and forms crystals in your joints. Your body makes uric acid after it breaks down a substance called purine, which is found in many foods. One of the things that may help you manage your gout is to reduce the amount of purines you eat. Keep in mind that while what you eat can affect how much uric acid your body produces, the effects are small compared to medication. No specific eating plan will completely prevent flare-ups, but a good gout diet will help you: Reach a healthy weight

Set and stick to good eating habits

Limit foods with purines

Foods to Avoid if You Have Gout Skip foods and drinks that are high in purines to help lower your chances of an attack. You should stay away from these types of food: Beer and grain liquors (like vodka and whiskey)

Red meat, lamb, and pork

Organ meats, such as liver, kidneys, and glandular meats like the thymus or pancreas (you may hear them called sweetbreads)

Seafood, especially shellfish like shrimp, lobster, mussels, anchovies, and sardines

High-fructose products like soda and some juices, cereal, ice cream, candy, and fast food Best Foods for a Gout Diet You’ll want to go for low-purine options like: Low-fat and nondairy fat products, such as yogurt and skim milk

Fresh fruits and vegetables

Nuts, peanut butter, and grains

Fat and oil

Potatoes, rice, bread, and pasta

Eggs (in moderation)

Meats like fish, chicken, and red meat are fine in moderation (around 4 to 6 ounces per day). Vegetables: You may see veggies like spinach and asparagus on the high-purine list, but studies show they don’t raise your risk of gout or gout attacks. What Can You Drink if You Have Gout? Foods aren’t the only thing that can affect uric acid. What you drink matters, too. Dos It’s a good idea to drink lots of fluids -- 8 to 16 cups a day. At least half of what you drink should be water. Vitamin C (think orange juice) also can help lower uric acid, but studies also show that the high fructose in OJ may boost uric acid levels, so drink it in moderation. Caffeinated coffee can cut uric acid, too, as long as you don’t overdo it.

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What is the most common symptom experienced by terminally ill patients?

Fatigue is the most common symptom at the end of life, but little is known about its pathophysiology and specific treatment. Education of the patient and family is the foundation of treatment, with the possible use of adjunctive psychostimulants.

aafp.org - Management of Common Symptoms in Terminally Ill Patients - AAFP

Physical symptoms other than pain often contribute to suffering near the end of life. In addition to pain, the most common symptoms in the terminal stages of an illness such as cancer or acquired immunodeficiency syndrome are fatigue, anorexia, cachexia, nausea, vomiting, constipation, delirium and dyspnea. Management involves a diagnostic evaluation for the cause of each symptom when possible, treatment of the identified cause when reasonable, and concomitant treatment of the symptom using nonpharmacologic and adjunctive pharmacologic measures. Part I of this two-part article discusses fatigue, anorexia, cachexia, nausea and vomiting. Fatigue is the most common symptom at the end of life, but little is known about its pathophysiology and specific treatment. Education of the patient and family is the foundation of treatment, with the possible use of adjunctive psychostimulants. Anorexia and cachexia caused by wasting syndromes are best managed with patient and family education, as well as a possible trial of appetite stimulants such as megestrol or dexamethasone. For appropriate pharmacologic treatment, it is helpful to identify the pathophysiologic origin of nausea in each patient.

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