Gout Essay

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1. GOUT
Gout is the most common form of inflammatory arthritis. It is a metabolic disease characterized by recurrent episodes of acute arthritis triggered by crystallization of uric acid which forms insoluble deposits of monosodium urate within joints and cartilage. Gout is often associated with high serum levels of uric acid which is a partially soluble substance that is the major end product of purine metabolism. Unlike other mammals, human lack uricase enzyme which catalyzes oxidative metabolism of uric acid to produce a more soluble compound allantoin. Excess uric acid levels can be due to urate under excretion, over production, and uricase enzyme defect. Adiposity and dietary habits also contribute to serum uric acid levels hence the risk for gout. Risk factors for development of gout include: hyperuricemia, genetic factors, dietary factors, and renal disease amongst many.

Overview of pathogenesis of gout

(Keith Taylor, 2014)
Initially, symptoms present with intense episodes of painful swelling in single joints. Approximately eighty percent of cases affecting the big toe. Gout also affects knees, heels, elbows, insteps, fingers, and wrists. The affected area is sore, swollen, red, warm and stiff. As the attack subsides, the superficial skin may peel. The arthritis may become chronic and cause joint deformity. Gout attacks eventually resolve even without specific treatment. Traditionally, treatment of gout is divided into two types. That is, treatment of an acute attack using non-steroidal anti-inflammatory agents, colchicine, and corticosteroids and prevention of future attacks using xanthine oxidase inhibitors uricosuric agents. An acute attack can persist with inappropriate treatment, for instance use of a hypouric...

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...se of cardiovascular disease.
• Cancers
Dietary factors can also contribute significantly to certain cancers. Maintaining a healthy diet and thus a healthy weight will reduce the risk of cancers of the oesophagus, colon, breast, endometrium and kidney. Alcohol consumption increases the risk of cancers of the throat, mouth and liver. Ensuring an adequate intake of fruit and vegetables reduces this risk.
• Osteoporosis and bone fractures
Inadequate intake of calcium and vitamin D in populations with osteoporosis, increases the risk of fractures.
• Dental diseases
Consumption of excessive amounts of sugars and dietary acids such as those found in beverages or in other acidic foods may contribute destruction or erosion.
The amount of food consumed relative to physical activity and the quality of food are very important determinants of nutrition related chronic diseases.

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