The physician may well insist upon a sufficient interval elapsing between meals. To attain due space between lunch and dinner, I invariably forbid “gouty” subjects to eat anything with their tea. The repasts should be taken in a leisurely fashion, if possible in a cheerful atmosphere. “Unquiet meals make ill digestions.” The nerve element in these cases is so pronounced that caution is anything but superfluous, viewing the inhibitory effects of worry and mental excitement on the secretory mechanisms of the alimentary tract.
The importance, too, of thorough mastication and regularity in meal-times should be impressed upon them. The desirability, too, of postponing the drinking of fluids to the end of the meal, and then only in small amounts, should be emphasised.
Strenuous exercise, mental or bodily, immediately after a meal is undesirable, and if, as is so often the case, there be any gastric disorder, the subject should rest both before and after meals. This is best taken lying down, especially if there be any tendency to gastric dilatation or visceroptosis. The same in hyperacidity, but in this latter sleep is contra-indicated. For it has been shown experimentally that the acidity of the stomach content is greater during rest than movement. But this is just one of those points on which authorities differ, and decision may have to be left to the patient’s own experience.
Lastly, we should always endeavour to ascertain as nearly as possible the actual amount of the food intake per diem. This then must be weighed in light of the subject’s age, body weight, and mode of life. The middle-aged “gouty” person tends more often than not to obesity, and it will fall to the physician to decide whether the food intake be excessive or his habits too sedentary. Far more often than not it will be found that it is not that he walks too little, but that he eats too much. The appetite of youth goes ill with the inactivity of middle age. With these general considerations we will now pass to a discussion of the main elements of diet.
The Individual Foodstuffs
Proteins.—Ruthless cutting off of protein foods, though not so usual as of yore, is still far too commonly practised. The number of unfortunate wretches who are docked of their red meats is still astonishing. The “uric acid” bugbear dies hard. Unless red meat is known to disagree, I never advise a “gouty” subject to abstain wholly therefrom. I feel sure that it is rarely, if ever, called for, and when enjoined has frequently wrought much harm. As far as I know, there is no scientific reason for the very prevalent idea that for the “gouty” white meat is preferable to red. It is certain that both contain an equal quantity of extractives, and equally certain that for some, mirabile dictu, white meat, e.g., rabbit, is more indigestible than red.
Accordingly let your “gouty” patient eat animal food, at any rate at one meal, but let it be of one sort only. Let his appetite be his only sauce, his meat plainly cooked and well masticated. It matters not if it be red or white. What does matter is whether for him it be digestible. Mutton or lamb are more likely to prove so than beef or pork, and chicken, turkey, or fresh game more easily assimilable than duck or goose.
From Walker Hall’s experiments Luff thinks “it would appear reasonable to administer sweetbread to gouty patients, since its nuclein portion is only slightly absorbed, for thymus sweetbread contains principally adenin, which is rapidly excreted, and pancreas sweetbread contains mainly guanin, an amino-purin incapable of increasing the urinary purin output and of exerting any injurious effects upon the tissues.”
Nevertheless I still think that “gouty” subjects are better without thymus, pancreas, and other highly nucleated substances. Despite our ignorance of the true nature of gout, we do know that there is generally an excess of uric acid in the blood, and that to increase the content thereof is undesirable. Again, we know that in normal men, after ingestion of pancreas and thymus gland, the uric acid output in the urine is markedly increased. But, on the other hand, many observers—Magnus-Levy, Vogt, etc.—have noted that after the eating of thymus by gouty individuals they found far less uric acid in the urine than in the case of normal persons. In short, such purin-rich foods in their instance is followed by uric acid retention.
More pointed still is the fact that acute outbreaks of gout have been repeatedly brought on by administering thymus to the subjects of chronic gout. Surely, in light of this, it is impolitic to approve of sweetbreads as desirable ingredients of a “gouty” dietary, this even if only on empirical as opposed to scientific grounds. That some “gouty” persons eat sweetbreads with impunity is undeniable. But certainly if on inquiry a subject overtly gouty admits a penchant for these foods, we should at any rate advise their restriction or elimination.