With the Chinese New Year approaching, gout patients are inevitably suspicious of the temptation of food. If you have gout, how can you eat it, and what can you eat and what you can't eat?
Controlling uric acid levels is very important for people with gout. Uric acid is the end product of purine metabolism, 80% of uric acid in the human body comes from nucleic acids and other purine chemicals metabolized and decomposed by cells, and 20% comes from food. The goal of dietary control for patients with gout is to control the 20% of exogenous uric acid intake and promote uric acid excretion.
According to the purine content, foods can be divided into high-purine foods, that is, foods that should be completely avoided by patients with gout and high uric acid, medium-purine foods, which are recommended to be strictly limited and not eaten during the acute attack of gout, and low-purine foods, which should be eaten with a little caution.
Organ meats:
liver, kidney, brain, spleen, intestines, etc.
Some aquatic products:
Hairtail, catfish, silver carp, herring, sardines, anchovies, kiwei shrimp, etc.
Portion of the soup:
Thick broth, thick fish soup, seafood hot pot soup.
Meat of all kinds:
Pigs, cattle, sheep, donkey meat, etc.
Poultry:
Chickens, ducks, etc.
Some of the fish:
Sea bass, carp, crucian carp, grass carp, etc.
Crustaceans:
Oyster meat, shellfish, crab, etc.
Dried legumes:
Soybeans, black beans, mung beans, etc.
Vegetables:
Chinese cabbage, spinach, potatoes, taro, sweet potato, cauliflower, asparagus, edamame, baby peas, winter melon.
Some aquatic products:
Salmon, tuna, etc.
Soy products:
Soy milk, dried tofu, tofu skin, bean curd, tofu, etc.
Milk and eggs:
Milk, eggs.
Some cereals:
Millet, buckwheat, oats.
Fruit:
Grapes, apples, strawberries, etc.
White flour for rice polishing:
Rice, steamed buns, etc.
Practical advice
The vast majority of vegetables and fruits are low-purine foods and can generally be eaten. Especially like cucumbers, pumpkins, potatoes, cabbage, rape, carrots, etc., eat more as appropriate to prevent stone formation. However, plant foods with high purine content, such as shiitake mushrooms, straw mushrooms, seaweed, kelp and grain germ, should be chosen carefully.
Try to avoid excessive sugary drinks and fruits high in sugar (especially fructose), such as apples, oranges, longans, lychees, grapefruits, persimmons and pomegranates. Because the amount of fructose in the patient's blood rises, it causes a rapid increase in the amount of uric acid in the blood and urine. Eat fruits that are low in fructose, such as plums, cucumbers, coconuts, pineapples, peaches, plums, etc. Comparatively, lemons, cherries, and olives, among others, are beneficial for gout sufferers.
In terms of animal foods, patients are advised to choose white meat as much as possible, mainly lean meat, and pay attention to the way it is processed. In terms of species, generally darker meat before cooking is called red meat, such as mammals, including cattle, sheep, pigs, etc., and the purine content is higher than that of white meat (such as non-mammals, including chickens, ducks, geese, and freshwater fish, etc.). The purine content of offal is generally higher than that of ordinary meat. Fatty meat contains a lot of fat and cholesterol, which is easy to cause obesity and aggravate uric acid metabolism disorders, so the meat should be mainly lean meat.
The amount of meat consumed varies from person to person, and there is no uniform standard. However, it is generally believed that in the absence of an acute attack of gout, the daily meat intake of patients should not exceed 100 grams. If it is an acute attack of gout, the meat intake should be temporarily reduced to less than 50 g/day, or even not eaten. In addition, attention should be paid to the way meat is processed. Cured, smoked, and cured meats have high purine and salt content, which will interfere with uric acid metabolism, and patients should not eat them. When using condiments, avoid using too much salt, sugar, spices and seafood seasonings.
Source: Healthy China