Gout is characterized by an acute onset of severe pain, tenderness, redness, and swelling of joints. Although gout most often affects the large joint of the big toe, it can affect other joints such as the ankle and knee. Unlike many other forms of arthritis, the cause of gout's pain and swelling is well known. In patients with gout, accumulations of uric acid crystals in the joint results in pain and swelling. As with many other types of arthritis, gout tends to have periods of flare-ups followed by periods of seeming remission.

People with gout should avoid certain foods that have been shown to potentially increase the level of uric acid their bloodstream. High levels of uric acid in the blood (hyperuricemia) contribute to the formation of uric acid crystals in the joints. The list of foods to avoid includes sardines and anchovies, organ meat (kidney and liver), large portions of red meat and seafood, and alcohol (beer in particular).

When properly diagnosed and treated with appropriate medications, gout can be controlled and flare-ups can largely be prevented. Proper treatment is necessary to prevent the permanent damage to joints that can occur if gout is ignored over the long term.