This page, gout inflammation, was last reviewed or updated on 19 January 2018
This dietary diagram for reducing gout inflammation, shows the substances, and their inter-actions, en route to producing more "good" eicosanoids and fewer "bad" ones. The target to hit is an AA: EPA ratio of between 1.5 and 3.0. Click the link below to visit the AA: EPA ratio page and learn what this is. At this level your chances of relief from gout pain are significantly improved. Gout pain and gout inflammation should be less. i.e. the odds are good that you will relieve gout swelling.
The dietary intake you need comes mainly from Omega -3 and Omega -6 fats (oils) and insulin reduction. Leading food sources of these fats are shown. Among them are high Omega -3 fish,
but whether fish are one of the good foods for gout is discussed here.
The diagram helps you to understand the whole treatment, but to read the explanations in detail you need to read the following pages. Two of these pages have links to testimonials about the success of this gout inflammation and relief from gout treatment.
Omega -3 oils
Omega -6 oils
AA:EPA Ratio Test
Fish oils and GLA dosage
Tips on using and ordering fish oils and GLA.
There are also links on these pages to related pages about the vitamins and foods involved, which you should also read. The subject is also sometimes covered in The Gout Dugout newsletter beginning with the December 2008 issue. Read back issue of The Gout Dugout here.
SUBSTANCES AND PROCESSES WHICH PRODUCE EICOSANOIDS
Alpha Linolenic Acid (ALA) is converted in the body to EPA and DHA. On product packaging it may also be called Linolenic Acid. But it’s much better to get EPA and DHA from fish oils. Or from low/medium purine fish when possible.
Linoleic Acid (LA) is an omega -6 polyunsaturated fat, which is NOT ALA. It is converted in the body to Gamma Linolenic Acid (GLA), the building block of anti pain and inflammation eicosanoids.
Gamma Linolenic Acid (GLA), an omega -6 polyunsaturated fat, is the dietary building block of “good” eicosanoids because it is converted into DGLA, the immediate precursor of “good” eicosanoids. It also reduces cholesterol. You get it from evening primrose oil (from the seeds of the evening primrose oil flower), borage oil (again from the seeds), and blackcurrant seed oil. You also get it from slow cooked oatmeal (also called whole grain porridge oats) and it’s in mother's breast milk. (Better brands of babies' milk powder have added GLA).
EPA and DHA are the short forms of eicosapentaenoic acid and docosahexaenoic acid. As you can see from the diagram, these omega -3 fats (oils), encourage production of anti pain and anti inflammation eicosanoids, because EPA inhibits the D5D enzyme. They also deliver many other body and brain benefits. EPA is more anti inflammatory, DHA is better for improving brain function.
D6D (delta 6 desaturase) is an enzyme which converts Linoleic acid (LA) to GLA.
D5D (delta 5 desaturase) is an enzyme which encourages conversion of DGLA to Arachidonic acid, the building block of bad eicosanoids.
Arachidonic Acid is the building block of bad eicosanoids. It is found in a variety of foods especially from omega -6 fats, saturated fats and egg yolks.
AA:EPA ratio is the amount of arachidonic acid compared to the amount of EPA in your blood. Lower (best is 1.5 – 3.0) means more good eicosanoids will be produced. Higher (especially over 10) means more bad eicosanoids will be produced.
TG: HDL ratio This is the level of triglycerides compared to the level of HDL cholesterol in your blood. It’s a leading predictor, some say the leading predictor of heart disease. It can be used as a proxy for the AA: EPA ratio if you can’t get the AA: EPA test done in the country you live in. i.e. this ratio mirrors the AA: EPA ratio, although it is “one step back” from the AA: EPA ratio itself.
DGLA: AA ratio DGLA (dihomo gamma linolenic acid) is made from GLA. With sufficient GLA in your body you will produce enough DGLA. The DGLA: AA ratio is the amount of dihomo gamma linolenic acid in your cells compared to the amount of arachidonic acid in your cells. Higher means more good eicosanoids will be produced; lower means more bad eicosanoids will be produced.
Eicosanoids are hormone messengers produced in and delivered from cells. They control many body activities and are produced from omega -3 and omega -6 fats (oils). Prostaglandins are one kind of eicosanoid. Other kinds of eicosanoids (there are over 100) include thromboxanes, leukotrienes, hydroxylated fatty acids and lipoxins, to mention a few of the better known ones.
Toasted Sesame Oil Concentrate inhibits excess GLA from producing Arachidonic acid.
The Omega RX Zone, The Zone Diet (Enter The Zone), and A week In the Zone all by Barry Sears PhD. Dr Atkins’ Vita-Nutrient Solution by Robert Atkins M.D. Find these books on an online bookshop.