A client with gouty arthritis reports tenderness and swelling of the right ankle and great toe. The nurse observes the area of inflammation extends above the ankle area. The client receives prescriptions for colchicine and indomethacin. Which instruction should the nurse include in the discharge teaching?

A. Support joints in an extended position while resting: During an acute gout flare, inflamed joints are extremely painful and sensitive to movement or pressure. Forcing the joint into an extended position can increase discomfort and worsen inflammation. The affected joint is usually positioned for comfort, often slightly flexed and elevated, rather than immobilized in extension. B. Eat high protein foods to achieve ideal body weight: High-protein foods, especially those rich in purines such as red meat and organ meats, can increase uric acid production and precipitate gout attacks. Dietary management for gout focuses on limiting purine-rich foods rather than increasing protein intake. C. Avoid the consumption of wine, beer, and coffee: Alcohol—especially beer and wine—can increase uric acid levels by promoting purine metabolism and decreasing renal excretion of uric acid. Alcohol intake is a well-recognized trigger for acute gout attacks. Clients with gout are therefore advised to limit or avoid alcoholic beverages to reduce the frequency and severity of flare-ups while on medications such as colchicine and indomethacin. D. Limit use of mobility equipment to avoid muscle atrophy: During acute gout inflammation, assistive devices such as canes or crutches may actually help reduce weight bearing on the affected joint and decrease pain. Avoiding mobility aids could increase stress on inflamed joints and worsen symptoms. Muscle atrophy is unlikely with temporary use of assistive devices.