~ 110 ~ ISSN Print: 2664-6064 ISSN Online: 2664-6072 IJAN 2024; 6(2): 110-112 www.agriculturejournal.net Received: 09-08-2024 Accepted: 15-09-2024 Dedipya Kundu M.Sc. Nutrition and Dietetics, Medinipur City College, Vidyasagar University, West Bengal, India Jasmine Sultana M.Sc. DFSM, IGNOU, West Bengal, India Sonali Majumdar Dietician, Karuna Hospital, Delhi, India Souvik Tewari Assistant Professor, Department of Food and Nutrition, Swami Vivekananda University, Barrackpore, West Bengal, India Ahana Majumdar Ph.D. Scholar, Department of Food and Nutrition, Swami Vivekananda University, Barrackpore, West Bengal, India. Corresponding Author: Ahana Majumdar Ph.D. Scholar, Department of Food and Nutrition, Swami Vivekananda University, Barrackpore, West Bengal, India. Application of therapeutic nutrition for controlling gout: An overview Dedipya Kundu, Jasmine Sultana, Sonali Majumdar, Souvik Tewari, and Ahana Majumdar DOI: https://doi.org/10.33545/26646064.2024.v6.i2b.192 Abstract Adding such ingredients in food items increases their nutritional value, texture, and other sensory properties. Although fruits and vegetables waste have a great potential, there are still some concerns such as variability of raw materials, processing intensification and acceptability by the consumers. For their successful implementation into the market, it is crucial to set proper regulatory frameworks and to secure food safety. This review also shows evidence that interdisciplinary approaches are crucial to improve the valorization of agricultural waste specifically fruits and vegetables. Converting these fumes into high performance functional materials aids in the environmental cause of strengthening the development of healthy and green food systems. Keywords: Gout, hyperuricemia, therapeutic interventions, inflammatory arthritis, non- pharmacological Introduction Gout is defined as the result of various factors including genes, culture, diet and way of living among others. Out of these, a history of poor nutrition tends to be always highlighted as the underlying cause of high uric acid levels (HUA) and consequent linkage to gouts (Qi et al, 2024) [12] . Similarly, the results of the study add weight to other reports that ingestion of certain types of food and drinks lead to increase levels of uric acid which causes the deposition of urate crystals. Gout is highly prevalent in advanced nations of the world owing to poor diets and lifestyle choices, which have been the primary reasons for the high slopes of prevalence curves (Dalbeth et al, 2021) [5] . In most of the cases the disorder will start with sudden flares of inflammation in the joints which in case is left unchecked may go to the stage of chronic tophaceous gout. To be able to effectively manage this disease the aim should always be to reduce serum urate levels so as to avoid the chances of flaring up and future distress. In this paper, clinical techniques for treatment and some advances in the field of diagnosis and management of gout are discussed. Pathophysiology of Gout Gout is a metabolic disorder characterized by hyperuricemia, leading to the deposition of monosodium urate (MSU) crystals in joints and surrounding tissues, triggering inflammation and acute arthritis (Ragab et al., 2017) [13] . The pathogenesis begins with an overproduction or underexcretion of uric acid, often influenced by genetic predisposition, lifestyle factors, and comorbidities such as obesity, hypertension, and renal impairment. MSU crystals activate the NLRP3 inflammasome in macrophages, promoting the release of pro- inflammatory cytokines like interleukin-1β (IL-1β), which orchestrates the acute inflammatory response. Persistent hyperuricemia contributes to chronic tophaceous gout, joint damage, and reduced mobility if untreated (Dalbeth et al., 2016) [6] . International Journal of Agriculture and Nutrition 2024; 6(2): 110-112