Gout 101: More Than a Food Myth & Why You Shouldn’t Ignore It
If gout still sounds like an old-fashioned disease caused by too much steak and seafood, you’re not alone. But according to Ben Chou, MD, rheumatologist at Torrance Memorial, that reputation is overdue for an update.
“Historically, gout has been attributed to people who overindulge in certain foods, but modern medicine and science argue against that being the main problem,” Dr. Chou explains.
What Is Gout?
Gout is a form of inflammatory arthritis caused by uric acid crystals forming in a joint. These crystals trigger sudden, intense pain, swelling, warmth, and redness, often striking overnight and commonly affecting the big toe. Attacks can last days or even weeks, then disappear entirely - until the next one.
And once gout shows up, it tends to stick around.
“Once you’ve had two or three attacks, you can be pretty sure it will happen again,” says Dr. Chou. “It indicates that the basic chemistry of your body is working against you in some way.”
Certain foods like liver, sweetbreads, anchovies and shellfish are high in purines, which when broken down turn into uric acid. That said, food is usually a supporting actor, not the star of the show.
If It’s Not Just Food, What Causes Gout?
“Of the things that people can control, alcohol is probably the most important,” he notes.
Other major risk factors include:
- Kidney disease
- Heart disease
- Dehydration
- Certain medications, including diuretics and low-dose aspirin
- Genetics, particularly in some Pacific Islander and Southeast Asian populations
As we age, our kidneys become less efficient at clearing uric acid, allowing it to build up and eventually crystallize.
Why You Shouldn’t “Tough It Out”
One of the biggest misconceptions about gout is that it’s something you just endure. That approach can backfire.
“This isn’t a disease you have to tough out,” Dr. Chou emphasizes. “There are several medications that can lower uric acid levels and reduce the risk of future attacks, and our understanding of how to use them has improved significantly, with fewer side effects.”
Gout is highly treatable, yet many people go without simply because it doesn’t come up during routine doctor visits.
“When you’re having a flare-up, it’s your number one priority,” says Dr. Chou. “When you’re not, it’s number 10 or 12 on the list.”
Can Cherries Save the Day?
Home remedies for gout are easy to find, but the science behind them is limited. Dr. Chou notes that options like tart cherry juice, turmeric, and vitamin C are often discussed because they may have mild anti-inflammatory effects or slightly influence uric acid levels.
However, these approaches tend to offer modest and inconsistent benefits, often requiring large amounts to see any effect. Sometimes these remedies introduce other issues, such as excess sugar intake in the case of tart jerry juice.
“While some home remedies may help reduce inflammation temporarily, they don’t reliably address the underlying problem,” Dr. Chou explains.
In contrast, gout medications have been used for decades, are well studied, and are proven to lower uric acid levels and prevent future attacks, making them the most effective and reliable option for long-term management.
When to See a Specialist
If you’ve had multiple gout attacks, attacks are becoming more frequent, or you have underlying kidney or heart disease, it may be time to see a rheumatologist. Early treatment can prevent long-term joint damage and chronic gout.
Bottom line: Gout isn’t a lifestyle flaw: it’s a medical condition. And it’s one that modern medicine knows how to manage well.
Dr. Ben Chou, MD, is board certified in rheumatology and internal medicine. He received his medical degree at New York University School of Medicine and served his internal medicine residency at Oregon Health and Science University in Portland. He completed his rheumatology fellowship at UCLA. He is a member of the Torrance Memorial Physician Network and is currently accepting new patients. To schedule an appointment, call 310-517-8950.
