Gout is one of the common chronic diseases among male residents in China. In recent years, the prevalence of hyperuricemia and gout is on the rise in China. Besides drugs and environmental factors, unreasonable lifestyle and diet nutrition are also closely related to hyperuricemia and gout. The main cause of gout is the accumulation of uric acid, the final product of purine metabolism in the body. Purine from diet accounts for 20%. Therefore, controlling the intake of purine in diet has always been considered to reduce the level of serum uric acid, which is also emphasized by traditional dietotherapy.
Therefore, a major dietary taboo for gout patients is high purine food. The purine in high-protein foods is often higher, so many people naturally keep high-protein soy products and dairy products out of the door and think that gout patients can't eat these two foods. So, can gout patients eat soy products and dairy products with high purine content?
In fact, people with high blood uric acid can eat soy products in moderation, but only if they replace fish and eggs, and the total intake of protein and purine can't be increased every day, and soy products can't be added except fish, meat and eggs. In fact, among all food categories, seafood is most closely related to high blood uric acid level, while bean products are negatively correlated. At the same time, the quantity should also be controlled. It is suggested to limit it to 30 grams of soybeans every day, and the converted tofu should not exceed 90 grams; If there is no adverse reaction after drinking soybean milk, it is recommended not to exceed 1 cup. The results showed that the purine content in dried soybeans was relatively high, but people hardly ate dried soybeans. After the dried soybeans were soaked and beaten to make tofu, the purine content decreased greatly. According to the data in Modern Clinical Nutrition, bean products are foods with low purine content, especially dried bean curd, shredded bean curd and thousand pieces of bean curd. And most of the purines have been removed. It can be said that according to the existing clinical and epidemiological evidence, there is no evidence to support the statement that eating soy products can cause gout.
"It is found that there is a correlation between the total intake of protein in the diet and hyperuricemia, but the risk of hyperuricemia increases in animal protein and decreases in plant protein." Hu Ruomei, director of the Nutrition Department of Tianjin Hospital, said. So, are dairy products not suitable for patients with hyperuricemia?
At present, casein and whey protein in dairy products can promote uric acid excretion. According to Garrel's research, casein, whey protein and soybean protein can promote uric acid excretion, which may be because a large number of amino acids compete with uric acid for renal tubular reabsorption after protein intake. The intake of milk protein can rapidly reduce the concentration of serum uric acid and increase the excretion of uric acid in urine. The increase of serum uric acid concentration caused by soybean protein may be due to the large amount of purine in it.
In addition, more than 47,000 men were followed up by health professionals for 12 years. Prospective research reports show that the incidence of gout decreases with the increase of dairy products intake, and this risk reduction is mainly related to the intake of low-fat milk; Men who drink 2 or more cups (240mL) of skim milk every day have a 0.54 times higher risk of illness than men who drink less than 1 cup of skim milk every month. Intake of high-fat dairy products has nothing to do with the change of gout risk. The study also showed that the plasma uric acid level of the subjects decreased within 2 hours after using casein and whey protein. A short-term intervention study shows that some protein in dairy diet can significantly reduce the serum uric acid level of healthy subjects.
Generally speaking, a large number of research results show that the incidence of gout is negatively correlated with the intake of dairy products (especially low-fat dairy products). It is speculated that the possible mechanism is that the low content of purine in milk can increase the excretion of uric acid and xanthine. Therefore, it is generally recommended that gout patients consume dairy products, especially skim dairy products. Full-fat dairy products have no obvious effect on uric acid excretion.
In addition, it should be reminded that gout patients should not only control the intake of meat, but also drink less soup, especially red broth, such as beef mutton soup and old fire soup. Generally, the time for boiling soup should be controlled between 20 and 30 minutes. Boiled soup for too long will contain a lot of purine, which will lead to the increase of uric acid, which is not conducive to the prevention and treatment of gout.
References:
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