Avoid eating more acidic food. It means that the foods that present acidic products after metabolism in the body are acidic foods, such as pork, mutton, beef, chicken, duck, fish and shrimp, peanuts and walnuts. Because blood uric acid is not easy to dissolve in acidic environment, it is easy to precipitate and generate tophi, which can induce gout attack.
Avoid high-protein foods. High-protein foods contain a lot of nuclear proteins, which are easy to produce uric acid after metabolism in the body, aggravating gout attacks. In general, the protein is controlled at 1g/kg body weight, and in severe cases, it is controlled below 0.8 g/kg daily, and it is mainly plant protein.
Avoid eating high-fat foods. Gout patients are prone to obesity due to excessive accumulation of purine in the body. Obesity aggravates gout, and the two are mutually causal, resulting in a vicious circle. Controlling overweight and obesity can not only reduce the level of serum uric acid, but also help to control hypertension. Disorder of lipid metabolism reduces the incidence of cardiovascular and cerebrovascular diseases. Therefore, it is necessary to limit the intake of fat meat, animal oil and fried food, which can easily lead to obesity.
Avoid eating more fructose (high in fruit juice and honey). The Arthritis Research Center of the University of British Columbia in Canada has published research results showing that a large intake of sugary soda, fruit and juice will significantly increase the risk of gout, because it can increase the decomposition of adenine nucleotides and accelerate the formation of uric acid, thus aggravating the condition.
Avoid spicy food gout is closely related to sympathetic nerve excitement, so it is best to eat less irritating foods such as pepper, strong tea, pepper and curry.
In addition, drinking alcohol will increase the production of uric acid. Uric acid excretion disorder is easy to induce gout, especially beer and liquor.
2 Purine content of common foods The first kind of foods with high purine content (100~ 1000mg per 1000 g food) liver, kidney, pancreas, heart, brain, minced meat, gravy, broth, mackerel, anchovies, sardines and fish eggs.
The second category? Foods with moderate purine content (75 ~ 100g food) Fish: carp, cod, halibut, perch, pike, shellfish, eel and eel;
Meat: smoked ham, pork, beef, beef tongue, veal, rabbit and venison; Birds: ducks, pigeons, quails, pheasants, turkeys.
The third kind of food containing less purine (75mg purine per 100g food) fish and crabs: herring, herring, salmon, shad, tuna, white fish, lobster, crab and oyster;
Meat: ham, mutton, beef soup, chicken, bacon; Cereals: cereals, bread, coarse grains;
Vegetables: asparagus, green beans, peas, kidney beans, spinach, mushrooms, thousand beans and tofu.
The fourth kind of food containing less purine (30mg per 100g food) includes rice, millet, wheat, corn, buckwheat, corn flour, refined white powder, rich flour, noodles, bread, steamed bread, soda biscuits and butter snacks;
Vegetables: Chinese cabbage, cabbage, carrot, celery, cucumber, eggplant, cabbage, turnip cabbage, lettuce, kidney bean, pumpkin, pumpkin, zucchini, tomato, sweet potato, potato and pickle;
Fruit: all kinds of fruits;
Eggs and milk: fresh milk, condensed milk, cheese, yogurt, malt beverages and soft drinks; Others: all kinds of oils, peanut butter, bean jelly, jam, thousand fruits, etc.
3 The dietary principle of gout limits calorie intake and properly controls weight. Gout is closely related to obesity, diabetes, hypertension and hyperlipidemia. Patients with gout have abnormal glucose tolerance (7%~ 14%) and hypertriglyceridemia (75% ~ 84%). Because gout patients are often accompanied by obesity, hypertension and diabetes, they should lose weight and limit heat energy, and their weight should be lower than the standard weight 10%- 15%. The heat depends on the disease, and is generally 6270- 7524 kilojoules (1500- 1800 kilocalories). Lose weight step by step, avoid losing weight too fast, otherwise it will easily induce acute gout attack.
Eat more alkaline food. Uric acid is easy to crystallize out in acidic environment and dissolve in alkaline environment. Therefore, gout patients should eat more alkaline foods containing more potassium, such as vegetables (cabbage, celery, broccoli, lettuce, wax gourd, cucumber, eggplant, radish, etc. ), fruits (apples, bananas, watermelons, kiwis, etc. ) and milk. In addition, Shā rotto Katakuri has the effect of reducing uric acid, and has a good effect on the recovery and prevention of gout, so it is advisable to eat more.
Eating more high-vitamin fruits and vegetables is not only alkaline food, but also rich in B vitamins and vitamin C, which can promote the dissolution of urate in tissues, and gout patients can eat more appropriately.
Drink plenty of water properly. Gout patients should drink more boiled water and alkaline drinks, and keep the daily urine volume above 2000 ml, which is helpful for uric acid excretion. However, when renal function is not complete, drink water in moderation.
4 Six dietary misunderstandings of gout patients1-you can't eat seafood at all. Most aquatic foods, including fish, crabs, shrimps and shellfish, are high in purine, especially sardines, anchovies and fish eggs. Therefore, eating these aquatic seafood may lead to a significant increase in serum uric acid and induce gouty arthritis. But some aquatic products are safe to eat, such as fresh jellyfish skin, sea cucumber, seaweed, kelp and other foods.
Chinese medicine believes that kelp and jellyfish skin have the functions of diuresis, softening and resolving hard mass, which helps to promote metabolism and prevent the formation of tophi. In addition, the purine content of fish is relatively high, so patients with acute gout should not eat it. However, when the blood uric acid level is well controlled, they can eat it in moderation, preferably below 50 grams per day.
Myth 2-There is no harm in drinking distilled liquor and red wine. Some people think that grain fermented wine such as beer and white wine is harmful to gout, while distilled wine (such as whiskey and brandy) and red wine are harmless. In fact, no matter what kind of wine, the alcohol contained in it will increase the production of uric acid and hinder the excretion of uric acid by the kidneys, and it is often accompanied by high-purity foods such as meat, aquatic products and seafood.
Excessive drinking can lead to acute gout attacks, especially beer. Therefore, gout patients should strictly ban alcohol, and the statement that "moderate drinking is good for health" is not suitable for gout patients.
Myth 3-Gout won't happen if you don't eat fish or meat. Many gout patients believe that gout won't break out as long as you don't eat fish or meat. That was not the case. Gout is a metabolic disease. 80% of purine in human body is produced by self-metabolism, and 20% is produced by food intake.
Therefore, even if you don't eat animal foods such as meat and fish at all, blood uric acid will not immediately drop to normal. Moreover, if you don't eat meat for a long time, the source of essential amino acids in human body is insufficient, which will lead to the lack of protein, reduce the function of various tissues and organs of human body, and reduce the purine metabolism ability. If you don't eat red meat for a long time, it will easily lead to iron deficiency anemia.
This is why some gout patients will relapse if they only eat green vegetables. Therefore, in addition to eggs and milk, gout patients should also eat meat reasonably during the intermission, try to choose low-fat meat such as pork lean meat, beef lean meat, chicken breast meat and duck breast meat, and eat meat after cooking soup.
Myth 4-Don't eat beans and bean products. Common beans in life are soybeans, black beans, mung beans, red beans and peas. , belongs to the high purine food, especially soybeans and black beans. Therefore, gout patients should not eat a lot of stewed soybeans or soybean milk.
Soybean is processed into tofu, and most of purine is dissolved in water and lost with water, so tofu contains less purine, and gout patients can eat it in small quantities during the intermission. The purine content of red beans and mung beans is lower than that of soybeans, and they are rich in plant proteins, vitamins and minerals. It is very beneficial to the human body. When mixed with other grains, beans and vegetables, it can not only provide balanced nutrition, but also have the functions of clearing away heat and toxic materials and diuresis, and can promote the metabolism of blood uric acid, so it can also be eaten in moderation during intermission.
Myth 5-Gout patients should eat more coarse grains. Coarse grains contain a lot of dietary fiber and B vitamins, which helps to reduce blood lipids and prevent insulin resistance, thus preventing the occurrence of metabolic syndrome (hyperlipidemia, diabetes, hypertension, etc.). Therefore, gout patients often think that they should eat more coarse grains. In fact, for gout patients, flour and rice should be staple foods, including white rice, white flour, white bread and biscuits. These flour, rice and their products contain little purine, which is especially suitable for patients with acute gout.
Purine content in various coarse grains is obviously higher than that in flour and rice, such as corn, millet, sorghum, brown rice, buckwheat and oatmeal. Eating more coarse grains is not good for controlling the disease. Therefore, gout patients should eat less or no coarse grains in the acute phase, eat in moderation in the intermittent period, preferably below 50g per day, and try to choose coarse grains with low purine content such as millet and corn. If gout patients suffer from diabetes at the same time, the proportion of coarse grains can be appropriately increased on the premise of better control of serum uric acid and normal renal function.
Myth 6-Drinking milk often induces stones. Gout patients often have urinary calculi. Some people think that this is related to drinking milk and mineral water and ingesting a lot of minerals such as calcium and magnesium. Studies have shown that the main reason for the formation of calcium oxalate stones is the high content of oxalic acid in blood, while the proportion of stones in people with high calcium content in diet is low.
The main cause of stones is self-metabolism, and the cause has not yet been determined. However, the incidence rate is relatively high in areas with high protein diet (mainly eating habits in Europe and America and eating a lot of meat). To prevent stones, we should pay attention to reducing the intake of protein and salt, rather than limiting the intake of calcium.
Compared with meat, eggs and other foods, the protein content of milk is not high, because the proportion of water is quite large, so avoiding "high protein diet" does not conflict with drinking milk. Milk is rich in protein, fat, calcium and other nutrients, but the content of purine is low, which is an important source of high-quality protein for gout patients. Especially in the acute period of gout, milk and eggs are one of the few animal foods that can be safely eaten by gout patients. When gout patients are complicated with hyperlipidemia and obesity, they can choose skim milk to reduce the intake of animal fat.