Journal of Current Research in Food Science
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P-ISSN: 2709-9377, E-ISSN: 2709-9385

Journal of Current Research in Food Science

2023, Vol. 4, Issue 1, Part B
Effect of diet and physiotherapy for reducing gout associated symptoms


Author(s): Mainak Sur, Shalmali Ray, Anirban Pattanayak, Souvik Tewari and Prathiksa Pramanik

Abstract: Increased levels of uric acid in the blood cause gout, a chronic and progressive disease. This causes urate crystals to develop in our joints, which causes inflammation and encourages gout attacks. Gout, a form of arthritis, results in painful, joint stiffness and decrement of joint space. Strengthening of muscles along with the biomechanical correction as much as possible, also maintenance and improving the joint range of motion reducing joint pain, increasing the mobility which are the benefits of physiotherapy. The act of walking may be painful or challenging in some cases of acute or, chronic joint discomfort. There are four stages that gout can go through. Asymptomatic hyperuricemia is the first stage, followed by acute gout, inter-critical gout, and chronic tophaceous gout as the fourth stage. Complex carbohydrate, low protein, low fat (mainly from MUFA and PUFA), high fibre, suitable vitamins, minerals, and adequate hydration intake are recommended for patients who are having gout-related symptoms. On the other hand, physiotherapy is essential in the treatment of gout in addition to diet. In this review article, the effectiveness of diet and physiotherapy in reducing gout-related symptoms is reviewed.

Pages: 91-94 | Views: 180 | Downloads: 84

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How to cite this article:
Mainak Sur, Shalmali Ray, Anirban Pattanayak, Souvik Tewari, Prathiksa Pramanik. Effect of diet and physiotherapy for reducing gout associated symptoms. J Curr Res Food Sci 2023;4(1):91-94.
Journal of Current Research in Food Science
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