Iron Overload / Dysregulation / Hemochromatosis and Gout *old blogpost*
Iron overload is intimately related to, if not the main cause of gout and gouty arthritis. See research below. Following these abstracts, foods that affect both iron overload and gout are briefly mentioned.
Iron(III)-mediated intra-articular crystal deposition in arthritis: a therapeutic role for iron chelators.
In OA, crystal deposition has been linked to greater joint deterioration. The mechanism of intra-articular calcification is unknown. Nucleation is required to transform a 'metastable' phosphate- and calcium-rich biofluid into one that generates crystals. Ferric ions have been demonstrated to induce crystallization of these stable supersaturated solutions via the process of nucleation. The inflamed arthritic joint is prone to iron loading. Microbleeding from compromised vasculature contributes to intra-articular iron loading in arthritic conditions. Low-molecular-mass redox-active iron complexes have been detected in SF in inflammatory joint diseases. These species are credited with mediating oxidative stress via interaction with peroxides and superoxide. In addition, adventitious low-molecular-mass iron complexes can cause nucleation leading to crystal growth within the joint.
Gouty inflammation can be suppressed by an iron chelator. [...] These results suggest that some portion of gouty inflammation after urate crystal deposition could result from the incomplete complexation of iron with subsequent catalytic generation of reactive oxygen species.
METHODS: Quantitative phlebotomy was used to remove iron in 12 hyperuricaemic patients with gouty arthritis and maintain their body iron at near-iron deficiency (NID) level (i.e. the lowest body iron store compatible with normal erythropoiesis and therefore absence of anaemia).
CONCLUSIONS: During a 28-month follow-up, maintenance of NID was found to be safe and beneficial in all patients, with effects ranging from a complete remission to a marked reduction of incidence and severity of gouty attacks.
CONCLUSIONS: Elevated levels of uric acid is associated with elevated ferritin levels and may serve as a risk stratification variable for presence of iron overload and hemochromatosis.
Things that positively impact iron metabolism (decrease iron overload) also positively impact gout:
- Vitamin C (from food, which means fruits and vegetables): "Higher vitamin C intake is independently associated with a lower risk of gout. Supplemental vitamin C intake may be beneficial in the prevention of gout."
- Coffee: "These prospective data suggest that long-term coffee consumption is associated with a lower risk of incident gout."
Things that negatively impact iron metabolism (increase iron overload) also negatively impact gout:
- Added simple sugars: "Prospective data suggest that consumption of sugar sweetened soft drinks and fructose is strongly associated with an increased risk of gout in men." and "Among this cohort of women, consumption of fructose-rich beverages is associated with an increased risk of incident gout"
- Alcohol: "Alcohol intake is strongly associated with hyperuricemia, which may cause gout."
Reducing purines in the diet or taking natural or pharmaceutical agents to simply "reduce uric acid levels" is only working on the symptoms, while the ravages of iron overload (the cause) will continue to wear away at all the other parts of the body.
How can you get started with Dr. Smith to work on these problems, you ask? Get on Dr. Smith’s hair mineral analysis and treatment program. Contact us for more info.