Research shows that short fasts, lasting anywhere from 12 to 14 hours, can lessen risks for heart disease, diabetes, and even cancer. However, we must ensure special precautions during this holy month for people with illnesses like gout.

Abstaining from drinking water during this period is not bad at all. In fact, it causes a concentration of all fluids within the body, producing slight dehydration. Having said that, fasting in Ramadan can worsen symptoms of gout as it can lead to increased uric acid levels as dehydration increases the formation of uric acid crystals in joints. Additionally, fasting can lead to a reduction in urine production, which can further increase the concentration of uric acid in the body.

The body has its own water conservation system. Around 2 to 2.5 litres of water is required during Ramadan to help flush uric acid out of the system. This requirement varies from person to person.

Ideally, during the holy month of Ramadan, our diet should remain close to regular eating habits and be kept as simple as possible. The goal is to maintain a stable weight, avoiding both weight loss and gain.

This year, Ramadan coincides with difficult weather conditions; the days are warmer and fasting hours are long. That means extra preparation must be taken but following a balanced and controlled diet during Ramadan can promote overall health benefits.

What to avoid

Drinks high in fructose, corn syrup, and sugar.

Some consume purine-rich foods during this month, which can trigger a gout attack. Limit foods high in purines, such as red meat and organ meat like liver, kidney, brain etc., meat extracts and meat soups, fatty flesh like pigeon and duck, sea fishes like herring, sardine, mackerel, shrimp, hilsa, etc.

Limit flavourings and condiments made from high-purine animal products.

Avoid ultra-processed foods like packaged snacks and fast food.

Excess amounts of nuts and oats would also be harmful.

Dried fish, fish bone, roe (fish eggs) and the head portion of fish need to be strictly avoided.

Fruits and vegetables like those high in uric acid, like spinach, okra, yam, tomato, eggplant, broad beans, long beans, cauliflower, beet, carrot, taro, jambul fruit, tender coconut water, coconut, dried beans, dried peas (matar dal), and lentils (masoor dal).

Other precautions

A well-adjusted food and fluid intake is important between fasts.

To prevent muscle breakdown (which will worsen gout), meals must contain enough energy-releasing food. One should have a well-adjusted diet with the right proportion of carbohydrates, fat, and protein.

The writer is the Chief Clinical Dietician and HOD, Dietetics and Nutrition Department, United Hospital. She is also the AGS of the Association of Nutritionist and Dietician for Social Service (ANDSS).