On a cold winter night, Mr. Zhang and a few old friends sat in front of a steaming hot pot, enjoying the various ingredients cooked in the hot soup base. With the addition of beer and crayfish, no one notices the crisis lurking behind this feast. The next morning, Mr. Zhang was surprised to find that his knees and ankles were unusually swollen and in pain, and he could barely get out of bed and walk. The sudden change baffled him: why did he become so miserable overnight?
Scientific Analysis: The Hidden Concerns Behind Food
Why are hot pot, beer and crayfish the "enemies of the joints"?
Hot pot, beer, and crayfish, the common characteristics of these delicacies are high purines, high sugar, and high alcohol content. Purines are metabolized in the body to produce uric acid, which is normally excreted through the kidneys. However, when the purine content in food is too high, or the kidneys are not able to excrete it enough, uric acid levels rise, and excess uric acid can form urate crystals in the joints and soft tissues, triggering joint inflammation and manifesting as joint swelling and pain, commonly known as gout.
The alcohol in beer accelerates the conversion of purines into uric acid, while reducing the rate of uric acid excretion, further exacerbating uric acid accumulation. Crayfish are not only high in purines, but also rich in protein, and their decomposition process can also increase the level of uric acid in the body.
Purines, sugar, alcohol: the threat of the trinity
In addition to purines, high sugar and alcohol are also complicit in joint pain. Too much sugar can cause weight gain, increase the burden on the joints, and promote inflammation. Alcohol not only increases uric acid production, but it can also damage the liver, affecting its ability to process toxins and waste products in the body, including uric acid processing. These three interact to create a vicious cycle that promotes joint inflammation and pain.
Data support:
Studies have shown that people who regularly consume high-purine foods have several times higher rates of gout than those who eat a regular diet.
Another study showed that daily beer drinkers had a 49% increased risk of gout compared to non-drinkers.
The data clearly points out that hot pot, beer and crayfish, while delicacies, can also be the hidden culprits of joint pain.
Beware of Invisible Threats: Demystifying the Connection Between Food and Joint Pain
The usual delicacies on our plates, such as hot pot, beer and crayfish, may be a feast for the taste buds, but they can be an invisible threat to joint pain. These foods are rich in purines and alcohol, which can be metabolized to increase uric acid levels in the blood, which can induce gout or exacerbate joint inflammation. Especially in middle-aged and elderly people, the risk is more prominent because of the gradual weakening of metabolic function.
Identify hidden risk foods
In addition to the above-mentioned foods, foods high in sugar, fat, and processed foods can also trigger inflammation in the body, which can trigger or worsen joint pain. For example, red meat and certain seafood (such as shellfish and fried foods) are also high in purines and should be consumed in limited amounts. The first step in identifying these risky foods is to understand the food ingredients and how they affect our bodies.
Be alert to symptoms and act promptly
Warning signs of joint pain may include, but are not limited to: redness, tenderness, and limited movement. When these symptoms occur, especially after eating the above foods, you should be alert to possible food-induced joint problems. Keeping a diet and symptom diary can help determine the relationship between specific foods and symptoms.
Eating smart, worry-free joints: practicing prevention and mitigation strategies
Adjust your diet and make healthy choices
Preventing food-induced joint pain is not just about avoiding foods high in purines and alcohol, but also about increasing your intake of anti-inflammatory foods. For example, fish rich in omega-3 fatty acids (such as salmon and salmon), leafy greens, nuts and seeds, and antioxidant-rich fruits and vegetables (such as cherries, blueberries and spinach) can help reduce inflammation in the body, which can reduce joint pain.
Increase water intake and boost metabolism
Increasing water intake in moderation can help promote the excretion of uric acid and reduce the burden on the joints. Drinking at least 8 glasses of water a day is especially important for those who are susceptible to food.
Moderate exercise to strengthen joints
Moderate exercise, such as walking, swimming, or yoga, can help keep joints flexible and reduce pain. Exercise also promotes blood circulation, which helps reduce inflammation in the body.
By adjusting our eating habits and increasing physical activity, we can not only reduce existing joint pain, but also prevent future problems.