Patrick Oconnell
Gout is a type of arthritis caused by a buildup of uric acid in the bloodstream, which crystallises and causes inflammation and pain in the joints. Uric acid is produced when the body breaks down purines, which are natural compounds found in certain foods and body tissues. While cheese contains purines, it is not always bad for gout. Compared to other high-purine foods, most cheeses have lower purine levels, making them generally safe for individuals with gout. However, some people with gout can be extra sensitive to purines, and certain types of cheese, such as full-fat cheeses, can be problematic due to their high saturated fat content. Therefore, it is important for individuals with gout to understand the purine levels and nutritional composition of different cheeses to make informed dietary choices.
| Characteristics | Values |
|---|---|
| Gout | A type of arthritis caused by the buildup of uric acid in the joints |
| Uric acid | A byproduct of the breakdown of purines, which are natural compounds found in certain foods and body tissues |
| Purines | Naturally occurring compounds that are essential building blocks of DNA and RNA |
| Cheese and purines | Cheese contains some purines, but generally has lower levels compared to other high-purine foods like organ meats and certain seafood |
| Cheese and gout | While cheese may be a gout-friendly choice in moderation, some individuals with gout may be extra sensitive to purine levels. Cheeses high in saturated fats and purines can trigger gout attacks. |
| Gout-friendly cheeses | Cottage Cheese, Cream Cheese, Ricotta, and Fresh Chèvre are lower-purine cheeses that can be safely consumed by individuals with gout |
| Dietary recommendations for gout | Limit or avoid high-purine foods, sugary drinks, processed foods, red meat, alcohol, and certain types of fish and shellfish. Consume low-purine foods like whole grains, vegetables, low-fat dairy, and foods rich in vitamin C. Stay hydrated as water intake is associated with lower uric acid levels. |
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What You'll Learn
Purines in cheese
Purines are natural compounds that are essential building blocks of DNA and RNA. They are found in various foods and body tissues. When the body breaks down purines, one of the by-products is uric acid. While the body is usually effective at processing and excreting uric acid through the kidneys, some individuals may experience an imbalance, leading to a buildup of uric acid in the bloodstream. This accumulation of uric acid, known as hyperuricaemia, can result in gout, a type of arthritis. Gout is characterised by inflammation and intense pain in the joints.
Cheese does contain purines, but compared to other high-purine foods, most cheeses have lower purine levels. Organ meats, certain seafood varieties, and fatty meats typically contain higher levels of purines than cheese. However, it's important to note that some people with gout may have increased sensitivity to purines, even at lower levels.
The purine content in cheese is influenced by several factors, including age, fat content, and maturation techniques. Aged cheeses, such as Cheddar, Parmigiano Reggiano, and Comté, tend to have higher purine levels due to the breakdown of nucleic acids during maturation. For example, Cheddar contains about 7 mg of purine per 100 g. Some cheeses, like Limburger, are treated with alcoholic mixtures during maturation, resulting in significantly elevated purine levels. Limburger typically contains around 30-35 mg of purine per 100 g.
On the other hand, fresh cheeses like Cottage Cheese, Cream Cheese, and Ricotta are considered gout-friendly options due to their lower purine and fat levels. These cheeses can be safely consumed in moderation by individuals with gout. They offer versatile additions to various dishes and are known for their mild flavours and creamy textures.
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High-fat cheese
Gout is a type of arthritis that is caused by a buildup of uric acid in the joints. This buildup is the result of the body's inability to efficiently eliminate uric acid, which is produced when the body breaks down purines, natural compounds found in certain foods and body tissues. While cheese contains purines, it is not always bad for gout, and compared to certain high-purine foods, most cheeses have lower purine levels.
It is important to note that sensitivity to purines can vary among individuals with gout. While some people with gout can be extra sensitive to purine levels, others may not experience issues with consuming cheese in moderation. Lower-purine cheeses, such as Cottage Cheese, Cream Cheese, and Ricotta, are generally considered gout-friendly options due to their relatively low purine and fat levels. These cheeses offer versatile additions to various dishes and can be safely enjoyed by many with gout.
To effectively manage gout, it is advisable to limit the intake of foods high in saturated fats, including full-fat cheeses. Instead, gout sufferers should focus on incorporating low-fat or non-fat dairy products into their diet, as these may help decrease uric acid levels and reduce inflammation associated with gout. Additionally, staying hydrated is crucial for people with gout, as water intake has been associated with lower uric acid levels.
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Gout-friendly cheese options
Gout is a type of arthritis primarily caused by an accumulation of uric acid in the bloodstream. This accumulation results from the body's inability to efficiently eliminate uric acid, which forms when the body breaks down purines, natural compounds found in certain foods and body tissues. While cheese contains purines, not all types are detrimental to gout sufferers. In fact, compared to certain high-purine foods, most cheeses have lower purine levels, making them generally safe for individuals with gout.
The purine levels in cheese can be influenced by several factors, including age, fat content, and maturation techniques. Cheeses that are very high in saturated fats can be problematic for gout sufferers. Examples include mascarpone, triple cream cheeses like Brillat-Savarin, and creamy blue cheeses like Danish Creamy Blue and Cambozola. These cheeses should be limited or avoided by individuals with gout.
However, several types of cheese have relatively low purine and fat levels and can be safely enjoyed in moderation by those with gout. These include:
- Cottage Cheese: A low-purine cheese with a mild taste, cottage cheese is versatile and can be enjoyed on its own or added to salads, smoothies, or baked potatoes.
- Cream Cheese: Commonly used as a spread or ingredient in desserts, cream cheese is another gout-friendly option due to its low purine content.
- Ricotta: This Italian favourite is known for its smooth and creamy texture and is often used in dishes like lasagna and stuffed pasta, making it a delicious addition to gout-friendly recipes.
- Fresh Chèvre: A gout-friendly option, fresh chèvre has lower purine levels than other cheeses.
It is important to note that sensitivity to purines can vary among individuals with gout, so it is always advisable to consult with a healthcare professional or registered dietitian to create a personalized diet plan that meets specific needs and health requirements. Additionally, staying hydrated is crucial for people with gout, as water intake has been associated with lower uric acid levels.
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Nutritional composition of cheese
Cheese is a dairy product that comes in hundreds of textures and flavours. It is produced by adding acid or bacteria to the milk of various animals and then ageing or processing the solid parts of the milk. The nutrient content and flavour of cheese depend on how it is produced and the type of milk used.
Cheese is a good source of protein, calcium, and several other nutrients. Eating cheese may help prevent heart disease and osteoporosis. However, some cheeses are more nutritious than others. For example, blue cheese is a good source of calcium and is very nutritious, but it is also high in fat, sodium, and calories.
Some people who suffer from gout may need to limit their intake of foods high in saturated fats, such as fatty meats, full-fat cheeses, butter, and certain processed foods. This is because gout is caused by an accumulation of uric acid in the bloodstream, which forms when the body breaks down purines, found in various foods and body tissues. When the level of uric acid exceeds the body's ability to eliminate it, it crystallises, leading to inflammation and intense pain in the joints.
However, not all cheeses pose a threat to gout sufferers. Several types of cheese have relatively low purine and fat levels and can be safely enjoyed in moderation. These include cottage cheese, cream cheese, and ricotta. These cheeses offer delicious alternatives without the same risk of triggering gout attacks. In addition, fresh cheeses are often an excellent choice for those concerned about gout, as they are typically lower in purines compared to their aged counterparts.
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Cheese maturation methods
Cheese maturation, also known as ripening or ageing, is a process that occurs after a cheese is made and before it is sold. It involves a series of complex chemical processes that develop a cheese's flavour and texture over time. The length of this process varies depending on the type of cheese. For example, fresh cheeses like mozzarella and ricotta mature in days, while mould-ripened brie takes a few weeks, and blue cheese and cheddar take several months. Harder cheeses like Parmigiano-Reggiano can take over a year to mature.
The process of cheese maturation has traditionally been carried out in cellars or caves, where the temperature and humidity can be controlled to create the optimal environment for ripening. Today, special rooms are used to ripen cheese, with temperature and humidity adjusted according to the type of cheese. For example, Camembert, Blue cheese, and surface-ripened cheeses are kept at 10–15 °C, while Cheddar is matured at a lower temperature of 6–8 °C.
During maturation, the cheese goes through a series of physical, chemical, and microbiological changes, incorporating agents such as bacteria, enzymes, lactic culture, rennet, lipases, added moulds or yeasts, and environmental contaminants. These agents break down the cheese's molecules, leading to acidification and fermentation, which gives the cheese its characteristic texture and flavour.
Different types of cheeses undergo specific maturation processes. For example, hard "holey" cheeses like Gruyere and Emmental are moved to a separate ripening room and rapidly cooled to trigger a reaction with bacteria and enzymes, creating the signature holes. Semi-soft blue cheeses like Roquefort, Gorgonzola, and Stilton are penetrated with needles to promote oxygenation and the development of blue veins. Hard cheeses like Parmigiano-Reggiano and Pecorino Romano are cut and drained early in the cheese-making process to remove excess liquid, and then treated with bacteria and enzymes to achieve a hard, crumbly texture and sharper taste.
In recent years, new technologies and methods have been explored to promote cheese maturation and improve flavour. These include the inoculation of additional cultures and exogenous enzymes, the use of liposome-entrapped enzymes, and the addition of physically or genetically modified lactic acid bacteria. These methods aim to reduce maturation time and costs without altering the characteristic flavour of the cheese.
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Frequently asked questions
White cheese is not necessarily bad for gout, but some types of white cheese can be problematic. People with gout should opt for lower-purine, low-fat cheeses such as cottage cheese, cream cheese, and ricotta.
White cheeses that are very high in saturated fats can be bad for gout, such as mascarpone, triple cream cheeses, and creamy blue cheeses.
Purines are natural compounds found in various foods and body tissues. When the body breaks down purines, one of the by-products is uric acid. In some individuals, there may be an imbalance in the production and elimination of uric acid, leading to its accumulation and causing gout.
Yes, foods high in purines, such as red meat, alcohol, and certain types of fish and shellfish, can raise uric acid levels and trigger gout attacks. Additionally, sugary drinks, processed foods, and high-fructose foods may also increase gout symptoms.
Yes, it is recommended to consume a balanced, low-purine diet rich in fruits, vegetables, whole grains, lean proteins, and low-fat dairy products. Staying hydrated is also important for people with gout, as water intake has been associated with lower uric acid levels.
